Banana Bread Pudding with Cadbury Mini Eggs

I’ve been dying to share this recipe with y’all for the past two years. The first year I made it, my guests gobbled it up so fast that I didn’t stand a chance of taking any pictures of it without getting my hand jabbed with someone’s fork in the process. Seriously, there were only a few crumbs left stuck to the sides of the baking dish. I couldn’t believe how fast this rich, sweet, to-die-for dessert disappeared.

The second year, I made sure to put a little bit of the desert to the side, so that I could photograph it at my leisure. Only later did I realize that smooshing leftover bread pudding into little baking dishes doesn’t look all that appealing. Oh well, let’s just be honest, bread pudding’s not all that much to look at anyway. No brown food ever is, right?

Anyway, I guess what I’m really trying to say, is that you shouldn’t judge this dessert by its appearance. I guarantee that if you make it, as soon as people take one bite of it, they won’t be able to stop eating it. After making this for two years in a row and having it devoured each time, I can safely say that this is one of the best desserts you’ll ever eat, even if it is a little lacking in the beauty department.

Ingredients:

Banana Bread:

• 7 Small Bananas, Sliced
• 4 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Canola Oil
• 1/4 Cup Sour Cream
• 2 Tablespoons Vanilla Extract
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Cinnamon
• 1 1/2 Teaspoons Kosher Salt
• 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped

Bread Pudding:

• 12 Cups Cubed Banana Bread
• 1/2 (10-oz.) Bag Cadbury Mini Eggs
• 5 Eggs
• 2 Cups Heavy Whipping Cream
• 2 Cups Whole Milk
• 1/2 Cup Unsalted Butter, Melted
• 1/2 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Kosher Salt

Vanilla Sauce & Garnish:

• 4 Tablespoons Unsalted Butter
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1/4 Cup Heavy Whipping Cream
• 2 Teaspoons Vanilla
• Pinch of Sea Salt
• 1/2 (10-oz.) Bag Cadbury Mini Eggs

Directions:

Banana Bread:

1. Preheat oven to 350 degrees. Grease and flour two bread pans; set aside.
2. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
3. Add the oil; mix for 1 minute.
4. Add the sour cream and vanilla; mix for 1 minute.
5. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
6. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
7. Evenly divide the batter between the two prepared bread pans.
8. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
9. Allow the bread loaves to cool for 10 minutes before removing them from their pans.

Bread Pudding:

1. Place cubes of banana bread into a 13×9 baking dish. Gently mix half of the bag of Cadbury Mini Eggs with the bread cubes.
2. In a large bowl, whisk together all other bread pudding ingredients.
3. Pour the liquid over the cubes of banana bread, making sure to push any bread that is not coated into the liquid mixture.
4. Allow the bread mixture to sit for 30 minutes.
5. Preheat oven to 350 degrees.
6. Bake for 1 hour, checking on the bread pudding every 5 minutes after 40 minutes. If the bread pudding is browning too much, cover it lightly with foil to prevent over-browning.

Vanilla Sauce & Garnish:

1. Place all of the ingredients, except for the Cadbury Mini Eggs, into a small saucepan.
2. Cook over medium heat for 6 minutes, stirring constantly.
3. Pour the sauce evenly over the baked bread pudding.
4. Garnish the bread pudding with the remaining half of the Cadbury Mini Eggs.

Suggestions:

• If you cannot find Cadbury Mini Eggs, you can replace them with Milk Chocolate M&M’s or even milk chocolate chips.
• Be very careful chopping the Cadbury Mini Eggs. I suggest chopping them one at a time. Those little buggers are slippery. I’ve also place them a large sealed plastic bag and then hit them with a meat mallet. Use whichever method works best for you.
• Divide the batter between the two bread pans with a measuring cup to ensure that they are the same size and will cook evenly.
• The baking time for the banana bread may vary depending on your oven temperature and the type of bread loaf pans you use. When baking bread, it is always best to use a light-colored metal pan over a dark one. During the last 30 minutes of baking time, tent the bread loaves with aluminum foil to prevent them from over-browning if they are becoming dark too soon.
• I usually bake the bread a day or two ahead a time. I’ve also made it a week or two ahead of time, allowed it to cool, cut it into cubes, and then froze it. Just make sure to pull the bread out of the freezer in time to let it thaw out completely before use. HERE is the original recipe for Cadbury Mini Egg Banana Bread.
• Allowing the banana bread to set for 30 minutes in the liquid mixture allows it to absorb more of the liquid.
• Feel free to chop the Cadbury Mini Eggs that you add into and/or on top of the bread pudding.

Improvements:

• Add two tablespoons of rum to the bread pudding mixture.
• Add a tablespoon of rum to the vanilla sauce.
• Replace the Cadbury Mini Eggs with a mixture of milk and white chocolate chips.
• Serve with sliced bananas and whipped cream.

Print

Yum

Banana Bread Pudding with Cadbury Mini Eggs

Ingredients:

Banana Bread:
• 7 Small Bananas, Sliced
• 4 Eggs
• 2 Cups Granulated Sugar
• 1 Cup Canola Oil
• 1/4 Cup Sour Cream
• 2 Tablespoons Vanilla Extract
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 Teaspoon Cinnamon
• 1 1/2 Teaspoons Kosher Salt
• 1 (10-oz.) Bag Cadbury Mini Eggs, Roughly Chopped
Bread Pudding:
• 12 Cups Cubed Banana Bread
• 1/2 (10-oz.) Bag Cadbury Mini Eggs
• 5 Eggs
• 2 Cups Heavy Whipping Cream
• 2 Cups Whole Milk
• 1/2 Cup Unsalted Butter, Melted
• 1/2 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1 Tablespoon Vanilla
• 1/4 Teaspoon Kosher Salt
Vanilla Sauce & Garnish:
• 4 Tablespoons Unsalted Butter
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 1/4 Cup Heavy Whipping Cream
• 2 Teaspoons Vanilla
• Pinch of Sea Salt
• 1/2 (10-oz.) Bag Cadbury Mini Eggs

Directions:

Banana Bread:
1. Preheat oven to 350 degrees. Grease and flour two bread pans; set aside.
2. In a large bowl, mix the bananas, eggs, and sugar together for 2 minutes on medium speed.
3. Add the oil; mix for 1 minute.
4. Add the sour cream and vanilla; mix for 1 minute.
5. In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. On low speed, slowly add the dry ingredients to the wet ingredients just until well combined.
6. Fold the roughly chopped Cadbury mini eggs into the batter with a silicone spatula.
7. Evenly divide the batter between the two prepared bread pans.
8. Bake for 50 to 60 minutes, or until a knife or toothpick inserted into the middle of the bread comes out clean.
9. Allow the bread loaves to cool for 10 minutes before removing them from their pans.
Bread Pudding:
10. Place cubes of banana bread into a 13×9 baking dish. Gently mix half of the bag of Cadbury Mini Eggs with the bread cubes.
11. In a large bowl, whisk together all other bread pudding ingredients.
12. Pour the liquid over the cubes of banana bread, making sure to push any bread that is not coated into the liquid mixture.
13. Allow the bread mixture to sit for 30 minutes.
14. Preheat oven to 350 degrees.
15. Bake for 1 hour, checking on the bread pudding every 5 minutes after 40 minutes. If the bread pudding is browning too much, cover it lightly with foil to prevent over-browning.
Vanilla Sauce & Garnish:
16. Place all of the ingredients, except for the Cadbury Mini Eggs, into a small saucepan.
17. Cook over medium heat for 6 minutes, stirring constantly.
18. Pour the sauce evenly over the baked bread pudding.
19. Garnish the bread pudding with the remaining half of the Cadbury Mini Eggs.

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