CommonGround volunteer Leslie Boswell shares a recipe for Cinnamon-Raisin Banana Bread Pudding with Pure Nebraska viewers.

Cinnamon-Raisin Banana Bread Pudding
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  1. 4 large eggs
  2. 2-1/4 cups 2% milk
  3. 3/4 cup mashed ripe banana (about 1 large)
  4. 1/4 cup packed brown sugar
  5. 1/3 cup butter, melted
  6. 1 teaspoon vanilla extract
  7. 1 loaf (1 pound) cinnamon-raisin bread, cut into 1-inch cubes
  8. 1/2 cup chopped pecans, toasted
  9. Vanilla ice cream, optional
  1. In a large bowl, whisk the first six ingredients.
  2. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker.
  3. Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean.
  4. Serve warm with ice cream if desired.
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