Easy-peasy Banana Bread Pudding - Brumby's Bakery

Easy-peasy Banana Bread Pudding


45 mins






  • 1 Brumby’s Banana Bread loaf

  • 700ml vanilla custard

  • ½ Tsp dutch cinnamon

  • 90g pecans

  • 4 Tbs butter

  • 4 Tbs brown sugar

  • Vanilla Ice-cream to serve

  • Butterscotch sauce:
    8 tablespoons unsalted butter
    1 cup packed brown sugar
    1 cup heavy cream
    2 teaspoon vanilla extract


  • Step 1:

    Preheat Oven to 180 Degrees

  • Step 2:

    Cut banana bread into 2 cm slices and arrange two layers in the baking dish. We put 4 of the bigger middle slices down the bottom and then 6 of the smaller side slices on top.

  • Step 3:

    Cover with Custard, sprinkle with cinnamon and then bake for 1 hour.

  • Step 4:

    Meanwhile, make the butterscotch melt butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally,
    and boil it for 4 to 5 minutes. Remove the mixture from the heat and stir in the vanilla extract.

  • Step 5:

    Melt 1 Tbs of butter in a pan over medium heat, add your pecans, once lightly toasted add another Tbs of butter and the brown sugar, stir to combine and cook for a further 2–3 minutes.

  • Step 6:

    To assemble, place your banana pudding on a plate, place a large scoop of vanilla ice cream on top, drizzle with butterscotch, and sprinkle with candied pecans, and enjoy!