Banana Bread Pudding (Paleo, Gluten-free and Sourdough options)

close up photo of banana bread pudding in white dish with warm vanilla custard and caramel sauce

Banana Bread Pudding (Paleo, Gluten-free and Sourdough options)

This Banana Bread Pudding can be made with any bread, to fit any diet! Use sourdough, grain free for Paleo or Gluten-free for allergy-free. This rich, creamy recipe can also be made without dairy or with dairy.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword ancestral, banana, bread pudding, challah, dairy-free, gluten-free, paleo, refined sugar-free, sourdough

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 175kcal

Author Megan

Cost $8

Equipment

blender , or whisk wet ingredients together in a large bowl
large casserole dish Ideally use 13x7, 11x9, 11x8 or similar <-- I have this one. (9"x13" doesn't allow the bread pudding to be deep because it spreads out too much.)

Ingredients

1 - 12 oz to 16 oz bread (loaf) grain-free, sourdough, gluten-free, challah or brioche — your choice
3 bananas peeled and sliced
2 cups milk , full fat, raw or coconut; or half heavy cream/coconut cream warmed + half nut/oat milk; sour cream/coconut cream + nut milk for GAPS
4 whole eggs
½ cup maple syrup or honey for GAPS
½ cup butter or coconut oil, melted, plus extra for greasing the casserole dish well
2 egg yolks
1 Tablespoon real vanilla extract
¼ teaspoon sea salt
optional spices: ½ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg

Instructions

Grease well a casserole dish slightly smaller than 9"x13" (to allow the bread pudding to be a little deeper) [See Equipment section above for more details.]. Cut bread into 1" cubes. Add bread to casserole dish. Scatter banana slices over the surface, using your fingers to tuck some in down deeper. Set aside.
Add liquid ingredients, salt and optional spices to blender in this order: milk of choice (and optional cream), eggs, yolks, maple syrup, vanilla, sea salt and spices. Blend for 10 to 15 seconds, then, with motor still running, add melted butter (or coconut oil) through the door in lid.
Pour “custard” from blender over bread cubes. Use a spoon or fork to press all the bread pieces under the custard so they’re saturated. Set aside.
Preheat oven to 350°F. (While the oven preheats, the bread cubes soak up the custard. Occasionally press down on them to ensure all pieces absorb the custard.)
When oven is preheated, bake Banana Bread Pudding for 40 to 50 minutes, or until top is set and tinged with brown. Don’t overbake: Bread pudding is best with that soft, creamy center. Start checking at the 40-minute mark.
Place on wire rack to cool 15 to 30 minutes before serving with various topping options.

Nutrition