Toasted Banana and Macadamia Nut Tiki Bread Pudding
Warm bread pudding infused with toasted bananas and crunchy macadamia nuts, soaked in a spiced coconut custard that evokes Polynesian flavors. This caribbean-inspired desserts ready in about 70 minutes layers cubed day-old brioche bread, medium, sliced ripe bananas, chopped macadamia nuts into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups, cubed day-old brioche bread
- 2 medium, sliced ripe bananas
- 1/2 cup, chopped macadamia nuts
- 2 cups unsweetened coconut milk
- 1 cup whole milk
- 4 large eggs
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp, melted unsalted butter
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a skillet over medium heat, toast 1/2 cup chopped macadamia nuts for 3-4 minutes until golden and fragrant. Remove and set aside. Using the same skillet, add 2 sliced ripe bananas and cook for 2 minutes per side until lightly caramelized and browned. Remove and set aside.
- Step 2: In a large bowl, whisk together 2 cups unsweetened coconut milk, 1 cup whole milk, 4 large eggs, 3/4 cup brown sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 tbsp melted unsalted butter, and 1/4 tsp salt until smooth and combined.
- Step 3: Add 6 cups cubed day-old brioche bread to the custard mixture, tossing gently to coat every piece. Let soak for 10 minutes to absorb the liquid.
- Step 4: Fold in the toasted macadamia nuts and caramelized bananas, reserving a few for topping.
- Step 5: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle reserved bananas and nuts over the top.
- Step 6: Bake for 45-50 minutes until the custard is set and the top is golden brown with crispy edges. Let cool for 10 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Toasted Banana and Macadamia Nut Tiki Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Toasted Banana and Macadamia Nut Tiki Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Toasted Banana and Macadamia Nut Tiki Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Banana and Macadamia Nut Tiki Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Banana and Macadamia Nut Tiki Bread Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
