Banana Bread Pudding

Why You’ll Love This Recipe

Banana Bread Pudding is a rich, comforting dessert that combines the flavors of ripe bananas, warm spices, and custard-soaked bread. It’s the perfect way to use up overripe bananas and day-old bread, transforming simple ingredients into a luscious, baked treat. Ideal for breakfast, brunch, or dessert, this pudding is delicious served warm with a drizzle of caramel or a scoop of ice cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananas
day-old bread (French bread or brioche preferred)
eggs
whole milk
heavy cream
granulated sugar
brown sugar
vanilla extract
ground cinnamon
nutmeg
salt
butter

directions

Preheat your oven to 350°F (175°C) and grease a baking dish with butter.

Cut the bread into cubes and place it in the prepared baking dish.

In a mixing bowl, mash the ripe bananas until smooth.

In a separate bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.

Stir the mashed bananas into the custard mixture until fully combined.

Pour the banana custard evenly over the bread cubes, gently pressing down to soak all the bread.

Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard.

Dot the top with small pieces of butter for extra richness.

Bake for 45-55 minutes, or until the top is golden and the center is set but slightly jiggly.

Allow to cool slightly before serving.

Servings and timing

This recipe yields 8 servings.
Preparation time: 15 minutes
Resting time: 15 minutes
Baking time: 45-55 minutes
Total time: 1 hour 15 minutes

Variations

Add chocolate chips or chopped nuts for extra texture.
Swap the bananas for cooked apples or pears for a seasonal twist.
Use coconut milk instead of dairy for a dairy-free version.
Top with whipped cream or vanilla sauce for an indulgent finish.

storage/reheating

Store Banana Bread Pudding in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 30-60 seconds or in the oven at 325°F (160°C) for 10-15 minutes.
You can also freeze for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I use fresh bread instead of day-old?

Day-old bread is preferred because it better absorbs the custard, but you can lightly toast fresh bread if needed.

Can I make this ahead of time?

Yes, you can assemble the pudding and refrigerate it overnight, then bake the next day.

What kind of bananas should I use?

Use very ripe bananas with brown spots for the best flavor and sweetness.

Can I make it less sweet?

Yes, reduce the sugar to your taste or use a sugar substitute.

Can I add alcohol?

A splash of bourbon or rum in the custard adds a delicious depth of flavor.

Is this dish kid-friendly?

Absolutely, just skip the alcohol if serving to children.

Can I make this gluten-free?

Yes, use gluten-free bread and ensure all other ingredients are gluten-free.

Can I use non-dairy milk?

Yes, almond milk, oat milk, or coconut milk can be used in place of dairy.

What’s the best topping?

Caramel sauce, whipped cream, or a scoop of vanilla ice cream all pair wonderfully.

Why is my pudding soggy?

Make sure the bread isn’t too fresh and bake until the center is just set.

Conclusion

Banana Bread Pudding is a delicious way to turn simple, leftover ingredients into a show-stopping dessert. With its creamy texture, warm spices, and comforting banana flavor, it’s a crowd-pleaser that’s easy to make and even easier to love. Whether served plain or dressed up, it’s sure to become a go-to recipe in your kitchen.

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