Description
This Greek Yogurt Banana Maple Bread Pudding is a wholesome twist on a classic dessert, combining the natural sweetness of ripe bananas and maple syrup with the creamy tang of Greek yogurt. Made with whole grain bread and enriched with warming cinnamon and optional crunchy nuts, this comforting baked dish is perfect for breakfast, brunch, or a healthy dessert option.
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 the oven to 350°F (175°C) to prepare your baking environment.
- Prepare Baking Dish: Lightly grease an 8×8-inch baking dish to prevent sticking.
- Arrange Bread: Spread the cubed whole grain bread evenly in the baking dish, creating an even layer for soaking.
- Mix Custard: In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, milk, maple syrup, eggs, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes, ensuring all pieces are well coated. Gently press down on the bread to help absorb the liquid evenly.
- Soak: Let the bread soak in the custard mixture for 10 minutes to fully absorb the flavors.
- Add Nuts: If desired, sprinkle chopped walnuts or pecans over the top for added texture and flavor.
- Bake: Bake the bread pudding for 35-40 minutes until the top is golden brown and the center is set, indicating it is fully cooked.
- Cool and Serve: Allow the bread pudding to cool slightly before serving. Drizzle with extra maple syrup and optionally top with additional Greek yogurt for extra creaminess.
Notes
- Using day-old bread helps it absorb the custard better without becoming too soggy.
- For a dairy-free version, substitute the milk with your favorite non-dairy milk and use a dairy-free yogurt.
- Adjust maple syrup quantity according to your preferred sweetness level.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- Optional nuts can be omitted to keep it nut-free.
