Walnut Banana Bread Pudding

Recipe View 5 mins Prepare the Baking Dish: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter. Melt the remaining butter in a small saucepan over low heat. (5 minutes)

Recipe View 5 mins Toast the Bread and Walnuts: Spread bread cubes evenly in the prepared baking dish and drizzle with the melted butter. In a dry skillet over medium-low heat, toast the chopped walnuts until fragrant and lightly golden, about 2-3 minutes, stirring constantly to prevent burning. Immediately transfer to a bowl to cool. (5 minutes)

Recipe View 10 mins Create the Custard: In a large mixing bowl, lightly beat the eggs. Whisk in the sweetened condensed milk, coconut milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt until smooth and well combined. Gently stir in the mashed bananas and 3/4 cup of the toasted walnuts. (10 minutes)

Recipe View 5 mins Assemble the Pudding: Pour the banana custard mixture evenly over the bread cubes in the baking dish, gently pressing the bread down to ensure it's well soaked. Sprinkle the remaining 1/4 cup of toasted walnuts over the top. (5 minutes)

Recipe View 12 hrs Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the bread to fully absorb the custard. (8-12 hours)

Recipe View 1 hrs Bake: Remove the plastic wrap. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown and the edges are set, about 40-45 minutes more. (60 minutes)

Recipe View Cool and Serve: Let the bread pudding cool slightly before serving. It's delicious served warm or at room temperature.