Description
This slow cooker banana bread pudding is ultra cozy, creamy, and packed with banana flavor. Topped with gooey caramel and crunchy pecans, it’s the perfect make-ahead dessert for gatherings or easy comfort food nights.
Ingredients
6 cups cubed day-old bread (French or brioche recommended)
3 ripe bananas, mashed
3 large eggs
2 cups whole milk (or half-and-half)
1/2 cup heavy cream
1/2 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1/2 cup chopped pecans (plus more for garnish)
Caramel sauce for drizzling
Instructions
1. Grease the insert of your slow cooker with butter or non-stick spray.
2. In a large bowl, whisk together eggs, milk, cream, mashed bananas, sugars, vanilla, cinnamon, nutmeg, and salt.
3. Add the cubed bread and stir until well soaked. Let sit for 10 minutes.
4. Fold in chopped pecans.
5. Pour the mixture into the slow cooker and spread evenly.
6. Cover and cook on LOW for 2.5 to 3.5 hours, or until set and the top is slightly golden.
7. Let cool for 10–15 minutes before serving.
8. Drizzle with caramel sauce and extra pecans before serving.
Notes
Use stale bread for best texture—fresh bread will get mushy.
Add chocolate chips or raisins for a twist.
Can be made ahead and reheated; drizzle caramel just before serving.