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Blueberry Banana Bread Pudding
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Hawaiian bread & fresh fruit are combined in this delicious blueberry banana bread pudding recipe. Perfect for brunch or dessert!
Course
Brunch, Dessert
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings
8
people
Calories
310
Author
Whitney Bond
Ingredients
12
Hawaiian sweet rolls
3
eggs
whisked
2
cups
milk
soy or regular
1
tsp
vanilla extract
1/2
tsp
lemon juice
1/2
tsp
ground nutmeg
1
tsp
ground cinnamon
1
banana
sliced
1
pint
blueberries
1/3
cup
brown sugar
2
tbsp
flour
1
tbsp
butter
1
tbsp
honey
1
tbsp
powdered sugar
Instructions
Slice the Hawaiian sweet rolls into cubes.
Place the cubed rolls in a greased 9 x 13 casserole dish.
Whisk the eggs, milk, vanilla, lemon juice, nutmeg and cinnamon together in a medium mixing bowl.
Pour the mixture over the Hawaiian sweet rolls.
Toss everything together, then top with the sliced bananas and blueberries.
Combine the brown sugar and flour, fold in the butter and mix until a crumble forms then sprinkle over the bread pudding.
Place in the oven at 375°F for 40 minutes.
Remove from the oven and drizzle the honey on top, then dust with the powdered sugar.
Nutrition
Serving:
6
g
|
Calories:
310
kcal
|
Carbohydrates:
51
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
85
mg
|
Sodium:
191
mg
|
Potassium:
213
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
275
mg
|
Vitamin C:
7.2
mg
|
Calcium:
93
mg
|
Iron:
0.7
mg