Banana–Walnut Bread Pudding with Coconut Cream

1. 1

   Grease a 9x13-inch baking dish with 1 tablespoon of butter; put the remaining butter in a saucepan over low heat to melt. Spread the bread cubes in the greased pan and drizzle the melted butter over the top.

2. 2

   Place the walnuts in a dry skillet over medium-low heat; cook, stirring, until they turn lightly golden and smell toasted, about 2 minutes. Watch closely so they do not burn. Take off the heat and transfer the walnuts to a bowl right away to cool. Set the walnuts aside.

3. 3

   Lightly beat the eggs in a large mixing bowl just to break the yolks, then mix in the condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt.

4. 4

   Whisk until thoroughly combined and smooth. Stir in the mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over the bread cubes and press the bread cubes into the mixture to coat well with the custard. Sprinkle with the remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate for 8 to 12 hours.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap and cover the dish with foil.

6. 6

   Bake in the preheated oven for 15 minutes, then remove the foil and return the dish to the oven until the top is browned and the edges pull away from the pan, about 45 more minutes. Let cool before serving.

• Calories 665.36 kcal High
• Protein 12.31 g Good Source
• Carbs 77.41 g Moderate
• Total Fat 34.04 g High
• Saturated Fat 15.34 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 132.47 mg High
• Sodium 455.92 mg Moderate
• Fiber 3.3 g Moderate
• Sugar 48.73 g High
• Added Sugar 0.0 g Low Source
• Calcium 248.19 mg Moderate
• Iron 2.44 mg Moderate
• Potassium 406.01 mg Low Source
• Vitamin A 65.41 mcg_rae Low Source
• Vitamin C 1.07 mg Low Source
• Vitamin D 2.07 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten