Mini Banana Nut Muffin Bread Puddings
Level: Easy | Yield: 4 servings | Total Time: 1 hr 5 min | Active Time: 20 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
- Calories: 211
- Total Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 24 g
- Dietary Fiber: 1 g
- Sugar: 20 g
- Protein: 4 g
- Cholesterol: 60 mg
- Sodium: 55 mg
Ingredients
- Nonstick baking spray with flour, for the skillets
- 5 cups cubed banana muffins (from about 5 muffins)
- 2 cups milk
- 1/3 cup sugar
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
- 2 to 3 tablespoons ready-made cream cheese frosting, melted
- 1 cup banana chips
Special Equipment
Four 10-ounce mini cast-iron skillets
Instructions
- Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
- Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar is mostly dissolved, about 3 minutes.
- Add the melted butter and stir to blend. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets.
- Bake until the custard is set but still slightly jiggly and the edges of the muffin cubes are golden, 30 to 35 minutes.
- Drizzle the melted cream cheese frosting over the bread pudding and sprinkle with the banana chips. Serve warm.
