Banana Carmel Bread Pudding

This rich and tasty bread pudding doesn’t need to be served with a sauce.  There’s just the right amount of gooey-ness and the sugar topping makes a little crunch for a perfect blend of textures and taste.  For posting purposes I’ll say it serves six, but in all honesty it only served two of us (yikes)!


1 (16 ounce) loaf of cinnamon raisin bread
2 cups milk
1 (3.4 ounce) package instant banana pudding mix
1 cup caramel bits
1/3 cup brown sugar
1 ½ teaspoons cinnamon

  1. Cut bread into cubes.
  2. Mix milk and pudding mix in a large bowl.
  3. Add bread and mix well.
  4. Let soak for 3-4 minutes.
  5. Stir in caramel bits.
  6. Put in a greased 9×5 bread pan.
  7. Mix brown sugar and cinnamon and sprinkle evenly on top.
  8. Bake at 350 degrees for 50 minutes.

Serves 6

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