Banana Bread Pudding Brulee

By , December 9, 2013 17:43


While looking for bread pudding recipes, it was quite a struggle to find one that incorporated quick breads, as opposed to the usual day old baguettes.  I found a recipe for a pumpkin bread pudding brulee, which used the latter. Not exactly what i was looking for, but I read the recipe throughout anyway.  I found a new technique that I was DEFINITELY going to experiment with, which turned out to be a huge success!! YAY ME!! I did eventually find a recipe from Bobby Flay that incorporated pumpkin bread, along with pureed pumpkin (Which you can replace the bananas and banana bread with in this recipe!), so I added the brulee technique from the other recipe and voila!!  I used the Banana Bread Recipe that you can find on this website. I also served this with our Madagascar Bourbon Vanilla Ice cream (Recipe found within as well).  Enjoy!!!

Yields 16 Servings



  • 4C Heavy Cream
  • 2C Whole Milk
  • 12 Egg Yolks
  • 2 Vanilla Beans, scraped (or 2T Vanilla bean Paste, or 2T Madagascar Bourbon Vanilla powder, or 2T Vanilla Extract)
  • 1C Granulated Sugar
  • 6T Maple Syrup
  • 2C Mashed Bananas
  • 2 Loaves Banana Bread, cubed
  • 2C Brown Sugar (for the brulee)


  • Preheat oven to 325*
  • In a medium saucepan, bring the milk, cream, and vanilla bean and seeds (or whatever medium of vanilla you’re using) to a simmer.
  • In a large bowl, whisk together yolks, sugar, maple syrup, and bananas. Slowly add cream mixture, constantly whisking to avoid scrambling the eggs (if you’re using vanilla bean, remove pod at this time and lay out on a dishtowel to dry. This may be used to make vanilla sugar!!)
  • Place banana bread cubes into a shallow baking dish and pour the custard mixture over, allowing to soak in for about 15 minutes.
  • Ladle into ramekins or custard dishes and place in a water bath (a larger roasting pan with HOT water that comes about halfway up the sides of the ramekins. Or, you could just bake in the dish that you had them soaking in the first place. I prefer ramekins, since they’re individual serving sizes.
  • Bake for about 1 hour, or until the tops start to turn golden brown and the center jiggles slightly. Remove from oven and water bath.
  • Spoon about 1T of brown sugar on top of each of the bread puddings. Use a brulee torch or place under the broiler until brown and bubbly.  Serve warm with some Madagascar Bourbon Vanilla Ice Cream.

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