Description
This Greek Yogurt Banana Maple Bread Pudding is a comforting and wholesome dessert or breakfast treat. Made with whole grain bread, ripe bananas, and creamy Greek yogurt, it’s naturally sweetened with maple syrup and spiced with cinnamon for a deliciously warm flavor. This baked pudding is easy to prepare and perfect for using up day-old bread, resulting in a moist, custardy texture topped with optional crunchy nuts.
Ingredients
Scale
Base Ingredients
- 4 cups whole grain or day-old bread, cubed
- 2 ripe bananas, mashed
- 1 cup Greek yogurt (plain or vanilla)
- ¾ cup milk (dairy or non-dairy)
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Toppings
- ¼ cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Prepare Baking Dish: Lightly grease an 8×8-inch baking dish to prevent sticking and facilitate easy cleanup.
- Arrange Bread: Spread the cubed whole grain bread evenly in the baking dish to create the pudding base.
- Mix Wet Ingredients: In a large mixing bowl, whisk together mashed bananas, Greek yogurt, milk, maple syrup, eggs, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Combine Custard and Bread: Pour the custard mixture over the bread cubes, making sure all pieces are soaked and coated evenly.
- Soak Bread: Gently press the bread cubes down so they absorb the liquid fully. Let the mixture sit for 10 minutes to soak thoroughly.
- Add Nuts: If desired, sprinkle chopped walnuts or pecans evenly over the top of the soaked bread mixture for added texture and flavor.
- Bake: Bake the bread pudding in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the center is set and firm.
- Cool Slightly and Serve: Let the pudding cool slightly before serving. Optionally, drizzle with extra maple syrup, add a dollop of Greek yogurt, or dust with cinnamon for garnish.
Notes
- Using day-old bread helps absorb the custard better and improves texture.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free yogurt.
- You can swap walnuts or pecans with any other nuts or omit them for a nut-free version.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Adjust sweetness by varying the maple syrup amount or adding a pinch of sugar if desired.
