Crockpot Caramel Banana Bread Pudding

Crockpot Caramel Banana Bread Pudding


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This rich crockpot recipe is perfect for any time of the day -- breakfast, lunch, dinner, or dessert. The sweet mix of caramel and bananas topped with salty pecans makes this dish impossible to resist.

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Chicago, IL

Time needed

15 min preparation + 3 hour cooking

Serving Size / Yield

4 servings


  • 2 Sliced Bananas
  • 10 Cups of Cubed Bread
  • 4 Eggs
  • 1 ½ Cups of Sugar
  • ½ Teaspoon of Salt
  • 4 Cups of Milk
  • 1 ½ Cups of Heavy Cream
  • 1 Tablespoon of Vanilla Extract
  • ¼ Cup of Pecans
  • 2 Tablespoons of Room Temperature Butter
  • 3 Teaspoons of Bourbon
  • 1 Teaspoon of Lemon Juice
  • ¼ Cup of Raisins
  • ¼ Teaspoon of Ground Nutmeg
  • ¼ Teaspoon of Ground Cinnamon

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Begin by heating up 1 cup of sugar in a saucepan over a medium heat with about ¼ cup of water, stirring it until the sugar dissolves and then swirling it until it is caramel-colored -- about 8-10 minutes. Then, take it off of the heat and mix in the butter, ½ cup of heavy cream, bourbon, lemon juice, and salt and set it to the side. Place the cubes of bread and the raisins into your crockpot.

Next, whisk together the milk, eggs, nutmeg, cinnamon, remaining sugar, and remaining heavy cream in a bowl and pour it over the bread cubes. Begin cooking this on low for about 90 minutes, and then pour the caramel over the top and add in the bananas and pecans. Then, cook it on the same setting for about another 90 minutes, or until you can stick a knife in the middle of the pudding and it comes out clean.

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