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Slow Cooker Banana Bread Pudding
Slow Cooker Banana Bread Pudding
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
280 minutes
Easy slow cooker banana bread pudding with warm spices and caramel sauce, inspired by Bananas Foster. Delicious twist on a New Orleans classic dessert.
Ingredients:
  • For the bread pudding:
  • 16-ounce French brioche loaf, cut into 3/4-inch cubes  (12 cups)
  • 1 tablespoon unsalted butter (softened)
  • 8 large eggs
  • 4 cups half-and-half
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar, packed
  • 1 tablespoon pure vanilla extract (bourbon vanilla recommended)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 3 medium ripe bananas, mashed
  • For the caramel sauce (Makes about 1 cup)
  • 1 cup (200 g) sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
Instructions:
  • Prepare for toasting the bread: Position the oven rack in the center and preheat the oven to 300°F. Then, spread the softened butter inside a 6-quart slow cooker.
  • Spread bread cubes in a single layer on a large sheet pan and bake at 350°F for 20 minutes, stirring halfway through, until golden, dry, and crisp. Let cool for 10 minutes, then transfer to the slow cooker in an even layer.
  • Prepare the custard by whisking together eggs, half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas until well combined in a medium bowl.
  • Pour the creamy custard over the bread cubes, ensuring they are fully submerged. Chill in the refrigerator for a minimum of 60 minutes, or let it sit for up to 24 hours for optimal flavor melding.
  • Allow the casserole to come to room temperature: Take the casserole out of the fridge and let it stand at room temperature for 30 minutes.
  • Prepare casserole: Set up the slow cooker by placing the insert into the base, covering it, and cooking on high for 2 1/2 to 3 1/2 hours or on low for 4 to 5 hours. The casserole is done when the custard in the center is firm and puffy. Ensure it's not runny or jiggly. Allow it to cool after cooking; it should reach 175°F in the center when tested with a thermometer.
  • Prepare the caramel sauce: In a medium high-sided saucepan, combine sugar and water. Heat over medium-low, allowing sugar to dissolve without stirring, for 3 to 5 minutes until it resembles clear, bubbling water. If sugar granules cling to the sides, brush with water. Increase heat to high and boil until deep amber, stirring occasionally, for 5 to 7 minutes and reaching 320°F to 340°F. Lower heat if needed. Remove from heat. Gradually whisk in 1/3 of heavy cream until bubbling subsides, then add remaining cream, followed by butter, cinnamon, and salt, until smooth. Cool for 10 minutes before using; sauce will thicken but remain pourable. Refrigerate in an airtight container for up to a week.
  • Before indulging, let the casserole rest for a minimum of 15 minutes. Enjoy it warm with a dollop of vanilla ice cream, drizzled with caramel sauce, and topped with a dash of cinnamon.

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