Banana bread pudding

By Don Van Lengen

Note: This is the third in a series of recipes provided by club member Don Van Lengen.


  • 1 about half loaf sandwich bread
  • 1 ripe banana
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/4 cup cream de banana liquor
  • 1 package banana pudding mix ( not instant pudding )
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 cups milk
  • 1 cup heavy cream
    • In a blender add all except the bread and blend until smooth.

      Use a 9 x 13 pan and spray with cooking spray. Tear up bread into chunks about quarter to 50 cent size and place in baking pan. Pour mixture over bread and put in frig for an hour. (It will be soupy to start the hour soak time in the frig with firm it up a lot).
      Heat oven to 350 and bake for about an hour or until top is golden brown. Let cool and serve with any toppings you like.

      I used a ripe banana and sprinkled with brown sugar. To brown the sugar on top use a torch or the broiler.

      *The peanut butter cream sauce was 1 can of sweetened condensed milk and about a 1 cup of creamy peanut butter – or, more if you like it thicker.
      Warm the milk in the microwave and blend in peanut butter.

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