Every so often, when I hit up Jimmy John’s for lunch, I’ll also grab a few loaves of their day old bread – which is usually sold for a discounted price. It’s a little secret I learned about while on a college budget (and back then it was only 25 cents a loaf!). I recently picked up two loaves for a buck and decided to see what else I could make with them – Jimmy John’s bread is delicious after all.
I landed on the idea of making an easy bread pudding, and with some browning bananas on my counter top, I knew banana bread pudding was a must. I recommend using bananas that are stilla tad firm, maybe a day past their primo eating time, for optimal sweetness and texture.
The best way to make bread pudding nice and moist is to let the bread soak in the cinnamon milk and eggs mixture for at least 10 minutes (and I’ve seen recipes that say to let it soak overnight!) but be sure to add the bananas last, so they don’t get too soggy and brown prior to cooking.
Banana bread pudding can be served like french toast for breakfast or as a sweet dessert. Regardless of when you eat it, serve it topped with a warm and creamy milk glaze.
My boyfriend and I ate through an entire pan of this bread pudding in a single weekend – it was literally SO GOOD, all thanks to the day old Jimmy John’s bread!
Banana Bread Pudding
- Preheat the oven to 350 F. Cut the day old bread into 1 inch cubes and place into a small bowl. Pour the melted butter over the bread cubes.
- In another bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg and vanilla. Pour the mixture over the bread cubes and let soak for at least 10 minutes.
- Grease a 9×9 pan with butter or cooking spray. Pour the soaked bread cubes and remaining egg mixture into the pan and spread into an even layer. Add the chopped bananas to the pan last, and press into the open spaces between the bread cubes.
- Bake the bread pudding for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread pudding is baking, in a small skillet over medium high heat, stir together the butter, sugar, cornstarch, milk, and corn syrup. Bring to a rolling boil, stirring occasionally.
- Pour the vanilla into the milk glaze and stir to combine, then remove the glaze from the heat. Allow to cool until warm and pour over the baked banana bread pudding. Serve warm or eat room temperature – the glaze will stiffen and set once cooled.