Get ready to transform your ordinary dessert experience into an extraordinary culinary adventure! Imagine a decadent dish that combines the creamy sweetness of ripe bananas, the rich indulgence of caramel, and the unexpected crunch of pretzels – all baked into a heavenly bread pudding that will make your taste buds dance with joy. This isn't just a dessert; it's a magical fusion of textures and flavors that will have everyone at your table begging for seconds. Whether you're a seasoned baker or a curious home cook, this caramel pretzel banana bread pudding is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 ripe bananas
- 1 cup caramel sauce
- 4 cups cubed day-old bread
- 2 cups milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pretzels
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray to prevent the bread pudding from sticking.
- In a large mixing bowl, mash the 4 ripe bananas until smooth. You can use a fork or a potato masher for this step.
- Add the 2 cups of milk, 3 eggs, 1 teaspoon of vanilla extract, and 1/2 cup of brown sugar to the mashed bananas. Whisk together until all the ingredients are well combined and the mixture is smooth.
- In another bowl, combine the 4 cups of cubed day-old bread and 1 cup of crushed pretzels. Gently mix them together to ensure the pretzels are evenly distributed among the bread cubes.
- Pour the banana mixture over the bread and pretzel mixture. Use a spatula or wooden spoon to gently fold everything together, ensuring that the bread and pretzels are well coated with the banana mixture.
- Let the mixture sit for about 10 minutes, allowing the bread to soak up the liquid. This step is crucial for achieving a soft and creamy texture.
- While the mixture is soaking, prepare the caramel sauce if you are making it from scratch, or simply set aside the store-bought caramel sauce for drizzling later.
- After the mixture has soaked, pour it into the prepared baking dish, spreading it out evenly. Drizzle 1 cup of caramel sauce over the top of the bread pudding mixture.
- Sprinkle 1/2 teaspoon of cinnamon over the top for added flavor, and if desired, you can add a few extra crushed pretzels for garnish.
- Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving. This will help it set up a bit more.
- Serve warm, drizzled with additional caramel sauce if desired, and enjoy your delicious caramel pretzel banana bread pudding!
Tips
- Use day-old bread for the best texture – slightly stale bread absorbs the custard mixture more effectively.
- Make sure to let the bread soak in the banana mixture for at least 10 minutes to ensure maximum flavor absorption.
- For extra richness, you can substitute some of the milk with heavy cream.
- Don't overmix the bread and banana mixture – gentle folding helps maintain a tender texture.
- Check the pudding's doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Let the pudding rest for 10-15 minutes after baking to allow it to set and make serving easier.
- For a more decadent version, serve with a scoop of vanilla ice cream or additional warm caramel sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 9g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
