Description
This Greek Yogurt Banana Maple Bread Pudding is a comforting and wholesome dessert featuring whole grain bread soaked in a creamy custard made with mashed bananas, Greek yogurt, and maple syrup. Perfectly spiced with cinnamon and topped optionally with nuts, this baked delight combines nutritious ingredients with rich flavors, making it an ideal treat for breakfast, brunch, or dessert.
Ingredients
Scale
Base Ingredients
- 4 cups whole grain or day-old bread, cubed
- 2 ripe bananas, mashed
- 1 cup Greek yogurt (plain or vanilla)
- ¾ cup milk (dairy or non-dairy)
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Topping
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the ingredients.
- Prepare Baking Dish: Lightly grease an 8×8-inch baking dish to prevent the bread pudding from sticking during baking.
- Arrange Bread Cubes: Evenly spread the cubed bread in the baking dish to create a uniform base for the custard.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, milk, maple syrup, eggs, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid.
- Soak: Allow the mixture to sit for about 10 minutes so the bread can soak up the custard thoroughly.
- Add Nuts: If using, sprinkle the chopped walnuts or pecans evenly over the top for added texture and flavor.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the center is fully set.
- Cool: Remove from oven and let the bread pudding cool slightly to allow it to firm up for easier serving.
- Serve: Drizzle with extra maple syrup, add a dollop of Greek yogurt, or dust with additional cinnamon if desired, then serve warm.
Notes
- Using day-old bread helps the bread absorb the custard better without becoming too soggy.
- You can substitute the milk with any non-dairy milk such as almond, soy, or oat milk.
- For a nuttier texture, toast the walnuts or pecans before adding them on top.
- This bread pudding can be refrigerated and gently reheated for up to 3 days.
- Feel free to add raisins or chocolate chips for extra sweetness and texture.
