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Banana Bread Pudding
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Nutrition Facts
Serving Size 200 g
(Approx. 12 Servings)
Amount Per Serving
Calories 550 Calories From Fat 360
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 23 g 115%
Trans Fat 0.0 g
Cholesterol 215 mg 72%
Sodium 320 mg 13%
Total Carbohydrate 41 g 14%
Dietary Fiber 1 g 4%
Sugars 19 g
Protein 8 g
Vitamin A 30% • Iron 10%
Vitamin C 10% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Banana Bread Pudding
Rate and Review | Read Reviews (3)
Prep Time
15 minutes
Cook Time
1 h 5 m
Total Time
1 h 20 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 bananas, sliced
1 Lb challah braided loaf, diced, day old bread
32 fl oz heavy whipping cream
9 1/2 Oz Vela Farms Cinnamon Banana Jam, divided use
6 large eggs, lightly beaten
1/2 cup(s) salted butter, melted
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Instructions

1
Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
2
In a large bowl, combine bananas and challah. Set aside.
3
Pour heavy whipping cream and half of cinnamon banana jam into a bowl with the eggs. Mix until incorporated.
4
Pour egg mixture over bananas and bread then soak 20 minutes.
5
Spoon soaked bread into prepared baking dish, cover, and bake 45 minutes.
6
Remove cover and bake an additional 20 minutes or until golden brown.
7
Meanwhile, combine butter with remaining jam and mix well.
8
Spread butter/jam mixture over bread pudding and serve hot. Enjoy!

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