It couldn’t be easier to prepare a portion of bread pudding! The slow cooker creates a smooth and custard-like texture. This version is loaded with bananas, warm spices and caramel sauce for a bread pudding twist on the famous New Orleans dessert: Bananas Foster!
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In the mood for some sweet and gooey bread pudding? It’s the ultimate home cooking, often enjoyed when eating out to finish a meal.
Making your own caramel sauce is so easy. You should drizzle it generously over the pudding (and everything else).
Serve this banana bread pudding with a large scoop of vanilla bean ice cream that slowly melts on top of this warm dessert, and each generous scoop is pure bliss.
What is bread pudding?
Bread pudding is a combination of bread, pudding and spices. It can be sweet or savory, but I like it sweet.
Leftover or stale bread is used as a base for bread pudding to soak up the creamy custard. It turns bland breads into a rich, sweet and flavorful dessert.
How do you make bread pudding in the slow cooker?
When I make banana bread pudding in the slow cooker, I first toast the bread cubes in the oven before placing them in the slow cooker basket.
The process only takes about 30 minutes. Toasting the diced bread in the oven removes some of the excess moisture, allowing more of the sweet custard to be absorbed. This results in a creamy rather than mushy texture for the finished product.
The pudding is a combination of Eggs, half and half, granulated and brown sugar, vanilla, cinnamon, nutmeg and salt. I add a cup ripe, mashed bananas; it gives the pudding a wonderfully fruity taste.
The bread and pudding are then soaked for at least an hour before cooking. The bread pudding can be cooked on either low or high until the center puffs up and reaches about 175oF.
What is the best bread for bread pudding?
I recommend using brioche for bread pudding. The mixture of flour with eggs, butter and sugar ensures a rich flavor and a dense crumb structure. When it absorbs the custard and then cooks, the texture is smooth with a nice chew that doesn’t fall apart.
A brioche loaf or burger bun work great. Challah is a fabulous substitute; both are easy to find at most grocery stores. I usually buy my bread for this recipe from Trader Joe’s.
Need to refrigerate bread pudding?
Keep the ceramic slow cooker insert in the fridge while the bread soaks in the custard.
When you are ready to cook the pudding, remove the insert from the fridge and let it sit at room temperature for 30 minutes before heating.
After cooking, cool any leftovers to room temperature, then store in an airtight container in the refrigerator for up to five days.
Tips for great caramel sauce
One of my favorite whipping sauces is caramel. It only takes about 15 minutes to make! The rich toffee flavor enhances the sweetness of the bananas and spices in this bread pudding. I even add a little more cinnamon and salt towards the end to make this caramel sauce even more delicious!
Tips for a successful caramel making:
- Use a larger pot than you think you need. The sugar will expand and bubble up as you add the cream. Make sure your pot has room for expansion.
- Don’t step away from the stove while making caramel. It can go from caramel to burnt and bitter very quickly.
- Gently stir in whipping cream and butter to finish the sauce, and you’re ready to go.
- Your caramel will thicken as it cools.
How to customize this recipe
I recently flambéed my first Banana Fosters tableside at famed Brennan’s in New Orleans, and this bread pudding helps satisfy that craving!
If you’d like to try some variations on your bread pudding, I’ve offered some customization below.
Easy ways to change up this banana bread recipe:
- Bananas can be left out for a more classic bread pudding flavor.
- Substitute a cup of applesauce or pumpkin puree for harvest flavors.
- Add whole fruits like blueberries, diced peaches, or raspberries.
- Add dark chocolate chips for a melty sauce to toss in the custard.
- Mix in chopped nuts like pecans, walnuts, or almonds.
Perfect for a party!
It’s a perfect dinner party dessert. It will take 2 1/2 to 3 1/2 hours on high to cook this.
Start preparing about 90 minutes before you start preparing dinner. The bread pudding cooks while you enjoy a long leisurely dinner with friends. When you finish your meal, the dessert will be hot and ready!
Be aware: the sweet scent will fill your home and will make it hard for guests to resist the instant grab!
Make-ahead tips for bread pudding
This recipe is great for prepping!
Prepare the caramel sauce up to a week in advance. Cool to room temperature before storing in an airtight jar or container in your refrigerator. Heat in a microwave-safe bowl in 15-second intervals, stirring in between.
The bread can be soaked up to 24 hours before baking, so you can do all the prep work the day before and then slow cook it when you’re done.
Leftovers are delicious too; Simply heat the slices or balls of bread pudding in the microwave for a minute or two until warmed through.
Looking for more great recipes?
- Slow Cooker French Toast Casserole
- bread pudding
- Indian pudding
- Blueberry French Toast Casserole
- Peach Melba French Toast Casserole
- Slow Cooker Chocolate Milk French Toast Casserole
Slow cooker banana bread pudding
ingredients
For the bread pudding:
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16 ounces French brioche loaf, cut into 3/4-inch cubes (12 cups)
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1 tablespoon unsalted butter (softened)
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8th big eggs
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4 cups half and half
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1/2 cup (100 G) granulated sugar
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1/2 cup (100 G) dark brown sugarpacked up
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1 tablespoon pure vanilla extract (Bourbon vanilla recommended)
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1 1/2 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon kosher salt
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3 Middle ripe bananasmashed
For the caramel sauce (makes about 1 cup):
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1 cup (200 G) sugar
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1/4 Cup water
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1/4 Cup heavy cream
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4 tablespoon unsalted butter
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1/4 teaspoon Cinammon
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1/8 teaspoon Salt
special equipment
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candy thermometer
method
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Get ready:
Set the oven rack to the middle position and preheat the oven to 300°F to toast the bread. Grease the inside of a 6 liter slow cooker with the softened butter.
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Toast the bread:
Spread the bread cubes in a single layer on a large baking sheet or two smaller baking sheets. Bake for 20 minutes, stirring halfway through toasting. The bread should be slightly golden, dry and crispy. Take the bread cubes out of the oven and let them cool for 10 minutes.
Once cool, add the toasted bread to the slow cooker and arrange in an even layer.
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Make the pudding:
In a medium bowl, whisk the eggs. Add half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt and mashed bananas to the bowl with the eggs and whisk.
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Add the pudding to the bread cubes:
Pour the pudding mixture over the bread. Squeeze the bread into the liquid to submerge it. Cover and refrigerate for at least 60 minutes or up to 24 hours.
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Bring casserole to room temperature:
Take the casserole out of the fridge and let it rest at room temperature for 30 minutes.
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Cook casserole:
Place slow cooker basket in slow cooker base, cover with a lid and cook on high for 2 1/2 to 3 1/2 hours or on low for 4 to 5 hours.
The casserole is ready when the pudding is firm and puffy in the center; it shouldn’t be runny or jiggly. It will shrink slightly once the heat is turned off. The center of the casserole should be over 175°F when tested with a thermometer.
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Prepare caramel sauce:
In a medium-high saucepan, add the sugar and water. Place the pan over medium-high heat and allow the sugar to dissolve without stirring. This should take about 3 to 5 minutes.
When ready, the granules will dissolve and look like gently sparkling clear water. (If you see grains of sugar on the sides of the pan, dip a pastry brush in a cup of tap water and “paint” the inside of the pan with the wet brush to wash away any undissolved sugar.)
When the sugar has completely dissolved, increase the heat to high and bring the sugar to a boil. Stir with a whisk until a deep amber color forms and the temperature reads between 320°F and 340°F on a candy thermometer. This should take about 5 to 7 minutes. If your sugar is boiling quickly, reduce the heat to medium-high.
Remove the caramel from the stove.
Slowly and carefully stir in 1/3 of the cream in a thin stream. The caramel will bubble up as the cream is added; let it cool down before adding the rest of the cream. Beat in the butter, cinnamon and salt until smooth.
Allow the sauce to cool at room temperature for about 10 minutes before using, it will thicken as it cools but is still pourable. (You can store the sauce in an airtight container in the refrigerator for up to a week.)
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Serve:
Let the casserole rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce and a pinch of cinnamon.
| nutritional information (per serving) | |
|---|---|
| 754 | calories |
| 37g | Fat |
| 91g | carbohydrates |
| 16g | protein |
