Cozy Crockpot Banana Bread Pudding Recipe

Why You’ll Love This Recipe

• It’s a slow-cooker marvel—just mix, dump, and forget!
• Perfectly soft and creamy textures with caramelized edges.
• Uses simple ingredients you probably already have in your kitchen.
• A great way to use up overripe bananas and stale bread. No food waste here!

Ingredients Breakdown

• **Bread**: Any stale bread works, but a soft French loaf or brioche adds divine richness.
  Pro Tip: Avoid super crusty breads; too much crunch can compete with the pudding’s softness.
• **Bananas**: Use super ripe bananas for the best natural sweetness and flavor infusion.
  No ripe ones? Pop yellow bananas in a 300°F oven for 10 minutes to ripen them fast.
• **Milk and Cream**: A mix of these creates a velvety custard. Want it lighter? Swap the cream for whole milk.
• **Sugar and Spices**: A mix of white and brown sugar creates depth. Cinnamon and nutmeg bring cozy vibes—don’t skip these!
• **Add-ins**: Optional, but chocolate chips or chopped nuts take it over the top if you’re feeling fancy.

Step-by-Step Instructions

1. Start by greasing your crockpot generously with butter or non-stick spray to prevent sticking. Trust me, no one wants to lose that golden crust to the sides!
2. Cube your bread into 1-inch pieces and set aside. If it’s not stale, let it air-dry for an hour or lightly toast it in the oven at 275°F for 10 minutes.
3. In a mixing bowl, mash your ripened bananas until smooth. Add the eggs, milk, cream, sugars, vanilla, cinnamon, and nutmeg. Whisk until everything is blended and luscious.
4. Fold the bread cubes into the custard mixture, ensuring each piece is evenly coated. Let it rest for 10 minutes so the bread can soak up all that creamy goodness.
5. Pour everything into the crockpot and spread it out evenly. If you’re feeling adventurous, sprinkle some chocolate chips or nuts on top for extra flair.
6. Set your crockpot to low and cook for 2-3 hours. Your house will smell divine by the time it’s ready! You’ll know it’s done when the pudding is set in the center and slightly golden around the edges.
7. Allow to cool for 5-10 minutes, then serve warm with whipped cream, caramel sauce, or a scoop of vanilla ice cream. 

Chef’s Tips and Tricks

• Don’t skip greasing the crockpot! It makes cleanup a breeze and keeps your pudding intact.
• Always let your bread soak for at least 10 minutes in the custard. This ensures every bite is moist and flavorful.
• Want an extra caramelized top? Sprinkle a thin layer of brown sugar on top before serving and broil for 1-2 minutes.

Recipe Variations and Serving Suggestions

• **Chocolate Banana Bread Pudding**: Add ½ cup of mini chocolate chips to the mix for indulgent pops of chocolate.
• **Nutty Twist**: Stir in chopped walnuts or pecans for some crunch. Bonus: they toast as the pudding cooks!
• **Tropical Flair**: Stir in shredded coconut and serve with a dollop of whipped coconut cream.
• **Pairing Idea**: This pairs beautifully with a bold cup of coffee, a drizzle of salted caramel, or even a splash of rum sauce for adults.

FAQs

• Can I reheat leftovers? Absolutely! Pop individual servings in the microwave for 30 seconds to 1 minute. Add a splash of milk if it feels dry.
• How long does it keep? Store in an airtight container in the fridge for up to 3 days.
• Can I freeze it? Yes, freeze portions in sturdy freezer bags for up to 2 months. Thaw overnight in the fridge and reheat gently.

There you have it—a dessert that’s as easy as it is comforting. I can’t wait for you to try this Crockpot Banana Bread Pudding! If you make it, be sure to leave a comment below or tag me on social media with #TheKitchensAid. Let’s make every meal a little bit sweeter together!