Sweet Plantain Bread Pudding Recipe
Prep Time:
35 minutes
Cook Time:
1 hour, 5 minutes
Servings:
16 Servings
Ingredients
  • ½ cup vegetable or canola oil
  • 3 large ripe plantains, sliced
  • 14 ounces stale bread, cut into cubes
  • 3 cups milk
  • 3 large eggs
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup light brown sugar
  • 6 tablespoons butter
  • ½ cup heavy cream
  • ½ teaspoon salt
Directions
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9 x 13-inch baking dish. Set aside.
  3. Add the oil to a large skillet and when hot add the plantains and cook until golden brown on both sides. Split the plantains into batches as necessary so your pan doesn't get overcrowded.
  4. Remove the fried plantains from the skillet to a paper towel-lined plate. Set aside.
  5. Place half the cubed bread in a layer in the prepared baking dish. Top with half of the plantains. Add the remaining bread and plantains on top. Set aside.
  6. In a large mixing bowl whisk together the milk, eggs, sweetened condensed milk, vanilla extract, salt and ground cinnamon until combined.
  7. Pour the mixture evenly over the bread mixture in the pan making sure everything is coated. Let sit for 15-30 minutes so the mixture soaks in.
  8. Cover the baking pan with foil and bake in the preheated oven for 35 minutes.
  9. Remove the foil and continue cooking for an additional 15-20 minutes until the top is golden and set.
  10. While the bread pudding bakes, add the butter and brown sugar to a medium saucepan over medium heat.
  11. Cook for 5-7 minutes, stirring often, until the sugar is melted and the mixture is bubbly.
  12. Stir in the heavy cream and salt until fully combined, then remove the sauce from the heat.
  13. Once the bread pudding has cooled for about 10 minutes, top it with an even layer of caramel.
  14. Slice and serve the bread pudding with extra caramel sauce as desired.