- Prep Time: 1h 15m
- Cook Time: 1h 10m
- Total Time: 2h 25m
- Yield: 9 large servings (or more if you cut smaller pieces)
Ingredients
- 12 Hawaiian Bread Rolls (or any type of soft roll)
- 6 eggs
- 2 cups brown sugar
- 4 tablespoons vanilla
- 1 pint whole milk
- 1 pint half and half
- 1 -2 cups crushed pineapple, drained
- 3 bananas, mashed
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- For Banana Caramel Sauce:
- 2 bananas, sliced
- 1 cup caramel sauce (I used caramel ice cream topping)
- Vanilla Ice Cream (optional)
Instructions
- Butter a 9-inch square baking dish.
- Cube the rolls. Toss cubed rolls into baking dish.
- In a large bowl, mix together the eggs, brown sugar, vanilla, cinnamon and nutmeg. Mix well.
- Add in the half and half, stir. Stir in the milk.
- Add crushed pineapple and mashed bananas. Stir
- Pour milk mixture over the bread cubes and toss well. Make sure all of the bread is nicely coated. (I did have a little extra liquid so you could add more bread cubes or just discard the extra)
- Gently press down the bread crumbs.
- Cover with foil and refrigerate for 1 hour or overnight, or until the liquid is absorbed (I let mine sit overnight).
- Once the bread pudding is ready to bake, pre-heat oven to 325F.
- Bake for 1 and 10 minutes hour or until set.
- For Caramel Sauce:
- In a medium sauce pan, heat caramel on low heat. Add slice bananas and stir. Cook for about 5 minutes or until bananas are soft. Don\'t cook this to quick or with the heat to high or you will burn the caramel.
Michelle says
How can this POSSIBLY fit in a 9 inch square pan??? The liquid alone (and I only used 3 bananas and one small can of crushed pineapple) gave me 8 cups of liquid! I had to put mine in a 9×13 baker and I added quite a bit more bread. It’s in the oven now…we’ll see what happens.