This delicious strawberry cheesecake banana bread pudding combines the flavors of ripe bananas and creamy cottage cheese custard for a delightful dessert. It’s a perfect way to use up leftover banana bread while indulging in a sweet treat.
The recipe is simple and results in a creamy bread pudding dessert that is both satisfying and comforting. Enjoy the rich flavors of strawberry cheesecake in every bite of this unique pudding.
Easy Strawberry Cheesecake Banana Bread Pudding
This banana bread pudding features layers of banana bread soaked in a creamy cottage cheese custard, enhanced with fresh strawberries. The dish takes about 1 hour to prepare and bake, serving approximately 6 people.
Ingredients
- 4 cups banana bread, cubed
- 2 cups fresh strawberries, sliced
- 1 cup cottage cheese
- 1 cup milk
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Whipped cream for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray.
- Layer the Ingredients: Place half of the cubed banana bread in the bottom of the prepared baking dish. Top with half of the sliced strawberries. Repeat with the remaining banana bread and strawberries.
- Make the Custard: In a mixing bowl, whisk together the cottage cheese, milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
- Combine: Pour the custard mixture evenly over the layered banana bread and strawberries, pressing down gently to ensure the bread absorbs the liquid.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
- Cool and Serve: Allow the bread pudding to cool for a few minutes before serving. Top with whipped cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 280kcal
- Fat: 8g
- Protein: 10g
- Carbohydrates: 45g
