Banana Bread Pudding is the perfect way to use that too-dry-to-eat loaf of bread sitting in your pantry. Our recipe is easy: Cut up the loaf, soak the pieces in a cinnamon custard base, and bake them with slices of bananas. What takes this warm, rich, and banana-y bread pudding to the next level is the homemade sugar sauce topping that’s drizzled on the baked dish.
If you love effortless, no-bake desserts like our No-Bake Cheesecake ,No-Bake Caramel Cheesecake or No-Bake Oreo Cake, this Banana Pudding will surely delight you.
WHY YOU’LL LOVE THIS BANANA BREAD PUDDING RECIPE
- Easy to Make This banana bread pudding has a short and sweet list of ingredients, and putting it all together takes just minutes.
- Plenty of Banana Flavor Mashed ripe bananas make this bread pudding extra delicious. You’ll love how the banana and the brown sugar in the custard complement each other.
- Rustic Elegance Two words that don’t seem like they go together, but somehow bread pudding makes it work. It’s a rustic dessert that originated to make the most of leftover bread, yet it feels like something special.
WHAT IS THE BEST BREAD FOR BREAD PUDDING?
While you can use any bread you like, from sourdough to sandwich bread, an enriched bread like challah or brioche is extra delicious. The tender crumb makes it exceptionally good at soaking up all that custard, yielding a Banana Bread Dessert that’s wonderfully soft.
HOW TO MAKE BANANA BREAD PUDDING
- Prepare Preheat your oven to 350°F and lightly grease a 9-inch baking dish with butter or cooking spray.
- Add the Bread Arrange the bread cubes in an even layer in the dish, then spoon the mashed bananas over the top.
- Make the Custard Whisk the milk, eggs, sugar, brown sugar, vanilla, cinnamon, and salt in a bowl. Pour this mixture over the bread and bananas. Let it sit for about 15 minutes to allow the bread to soak up the liquid.
- Bake Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden and the center is set. The edges will slightly pull away from the sides of the pan and a thin knife inserted into the center will come out clean when the banana bread pudding is done.
VARIATIONS
- Add Nuts Toasted pecans or walnuts would be fantastic as a garnish or added directly to the bread pudding for texture and nutty flavor.
- Make It Chocolatey Scatter chocolate chips or chopped dark chocolate around the cubes of bread to add melted chocolate in every bite.
- Change Up the Spices Cardamom or nutmeg would also be delicious in this Banana Bread Dessert.
- Add a Boozy Twist Mix a splash of rum or bourbon into the custard for a bold flavor addition.
TIPS FOR SUCCESS
- Measure the Bananas You’ll need about 3 medium bananas, but don’t just rely on the number—actually measure the mashed banana for the recipe to ensure you don’t have more or less than needed. The volume can vary greatly.
- Use Stale Bread When bread is dry, it can absorb more of the custard. If you must use fresh bread, cube it, spread it on a sheet pan, and bake it in a 325ºF oven until it’s dried out.
- Beat the Eggs Well Make sure to beat the eggs thoroughly. You don’t want streaks of unmixed egg white in your banana bread pudding.
HOW TO STORE LEFTOVERS
Wrap leftover banana bread pudding in the pan or transfer smaller portions to an airtight container. Refrigerate for up to 4 days, then reheat in the microwave or a 350ºF oven before serving. Cold or room temperature is also fine.
CAN I FREEZE THIS RECIPE?
Yes, you can freeze this banana bread pudding for up to 3 months, either wrapped tightly in the pan, in airtight containers, or wrapped or bagged in individual portions. Thaw in the refrigerator, then reheat according to the instructions above.
INGREDIENTS FOR BANANA BREAD PUDDING
- Bread: Use day-old French or sourdough bread for this recipe. You want the bread to be dry, but not necessarily stale.
- Eggs: A custard base isn’t complete without eggs! Make sure you’re baking with room-temperature eggs so the custard sets up nicely.
- Whole Milk: We use whole milk for the custard base and sugar sauce topping. Swap in eggnog for the milk to really take this recipe to the next level.
- Cinnamon: A few dashes of sweet cinnamon add warm flavor to the custard base.
- Nutmeg: Just a hint of nutmeg adds a bold, spicy, cozy note that pairs perfectly with bananas.
- Bananas: You’re probably used to baking with super ripe brown bananas. However, you’ll want firm bananas for this recipe! Just make sure they’re not green.
- Light Corn Syrup and Vanilla Extract: The robust flavors of corn syrup and vanilla enhance the fantastic sugar sauce topping.
RECIPE VARIATIONS
- Use Banana Bread Pieces Create a double Banana Bread Dessert by swapping in cubed pieces of banana bread for the French or sourdough bread! Before assembly, make sure you toast the banana bread cubes by baking them in a single layer on a baking sheet at 350°F until they are dry.
- Bake It in the Slow Cooker Follow our slow-cooked bread pudding recipe for a bread pudding with apple and cranberry that cooks low and slow.
- Swap in Some Blueberries Not a fan of bananas? You’re in luck: Our over-the-top blueberry bread pudding is a contest winner.
HOW TO STORE BANANA BREAD PUDDING
To store banana bread pudding, allow it to cool completely to room temperature. Wrap the pan in storage wrap or place the pudding in an airtight container and refrigerate. Banana Bread Dessert can last in the fridge for up to four days.
BANANA BREAD PUDDING FAQ
This banana bread pudding recipe can be served hot or cold, but most people prefer it served warm. We love to eat this pudding with a copycat coffee shop drink on the side, and who can say no to a scoop of ice cream on top?
We prefer to use day-old French or sourdough bread, but you could also use day-old challah, brioche, or croissants. We love using extra-rich, buttery breads for this banana bread pudding recipe!
To switch up this recipe, drizzle on some sticky caramel sauce or Nutella. You can also sprinkle servings with mini chocolate chips or toffee brickle pieces.
MORE BREAD PUDDING RECIPES
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Banana Bread Pudding
Ingredients
For the Bread Pudding:
- 4 cups cubed day-old French or sourdough bread 1-inch pieces
- 1/4 cup butter melted
- 3 large eggs room temperature
- 2 cups whole milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sliced firm bananas 1/4-inch pieces
For the Sauce:
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup whole milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
Prepare the Bread Pudding:
- Place the bread cubes in a greased 2-quart casserole dish.
- Pour the melted butter over the top and toss to coat the bread evenly.
Make the Custard:
- In a medium bowl, lightly beat the eggs.
- Add the milk, sugar, vanilla extract, cinnamon, nutmeg, and salt, and mix well.
- Stir in the sliced bananas.
Assemble and Bake:
- Pour the custard mixture over the bread cubes and stir to ensure all the bread is coated.
- Bake, uncovered, at 375°F for about 40 minutes or until a knife inserted in the center comes out clean.
Prepare the Sauce:
- While the pudding bakes, melt the butter in a small saucepan.
- Combine the sugar and cornstarch and add to the melted butter.
- Stir in the milk and corn syrup.
- Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute.
- Remove from heat and stir in the vanilla extract.
Serve:
- Pour the warm sauce over the warm banana bread pudding and enjoy!
