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Home » Pineapple Banana Bread Pudding with Banana Caramel Sauce

Pineapple Banana Bread Pudding with Banana Caramel Sauce

January 28, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on January 28, 2016

  • 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)
  • 1 cup caramel sauce (I used caramel ice cream topping)
  • 2 bananas, sliced
  • For Banana Caramel Sauce:
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 bananas, mashed
  • 1 -2 cups crushed pineapple, drained
  • 1 pint half and half
  • 1 pint whole milk
  • 4 tablespoons vanilla
  • 2 cups brown sugar
  • 6 eggs
  • 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.
  • Print

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Comments

  1. Michelle says

    April 29, 2016 at 2:50 pm

    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.

    Reply

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