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Banana Bread Pudding

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close up shot of a slice of banana bread pudding topped with banana slices on a plate
Banana bread pudding has a crusty, golden top with a soft, gooey inside and flavors of cinnamon and nutmeg.
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Table of Contents
  1. Banana Bread Pudding Ingredients
  2. How To Make This Banana Bread Pudding Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Banana bread pudding is a tasty treat that can be served for brunch or as a decadent dessert. So simple to make and packed with banana bread flavor, all you need to do is soak bread in a custard mixture, then bake it in the oven.

close up shot of a slice of banana bread pudding topped with banana slices on a plate

Banana Bread Pudding Ingredients

Banana Bread Pudding raw ingredients that are labeled

You’ll need:

  • 1 (16-ounce) loaf of French bread, cut into 1-inch cubes
  • 4 eggs
  • 1 cup of heavy whipping cream
  • ¼ cup of melted butter, plus more for greasing
  • 2 cups of whole milk
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon of vanilla extract
  • ½ teaspoon of salt
  • 1 cup of light brown sugar
  • 4 medium bananas, mashed
  • 1 cup of chopped walnuts
  • Caramel sauce for topping, optional

PRO TIP:

This is a great way to use up any overripe bananas you have sitting on your counter.

SUBSTITUTIONS AND ADDITIONS

BREAD: The best bread for bread pudding is stale bread. We recommend using stale bread because the dry bread chunks will soak up the liquid so much better than fresh bread, giving it the best flavor. If you don’t have French bread, you can use day-old sourdough bread, croissants, challah, or Italian bread instead as a few excellent choices.

RAISINS: A quarter cup of raisins would make a tasty addition to this great recipe.

CHOCOLATE CHIPS: Why not sprinkle a handful of chocolate chips or mini chocolate chips on top of your delicious banana bread pudding?

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How To Make This Banana Bread Pudding Recipe

STEP ONE: Preheat the oven to 350°F. Grease a 9 x 13-inch glass baking dish.

STEP TWO: In a large mixing bowl, whisk the eggs until frothy.

eggs whisked in a bowl until they are frothy

STEP THREE: Add the heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.

STEP FOUR: Mash bananas with a fork. Then add the mashed bananas and chopped walnuts to the egg mixture. Stir until combined.

bananas mashed with a fork then added to the egg mixture along with walnuts

STEP FIVE: Slice the bread into bite-sized pieces and place bread cubes into the greased baking dish. 

bite-size pieces of bread added to the bottom of a baking dish

STEP SIX: Pour mixture over the bread, toss to mix evenly and wait for ten minutes to let the bread soak up the egg mixture.

egg mixture poured on top of the pieces of bread in a baking dish

STEP SEVEN: Bake for one hour or until the top is evenly browned. When you press the bread it should bounce back.

PRO TIP:

If you have some bread sticking out and don’t want it to burn before the rest of the pudding has browned, cover that area with a small piece of aluminum foil.

STEP EIGHT: Serve the warm pudding topped with caramel sauce or whipped cream.

How To Serve

This banana bread pudding makes for an easy breakfast or brunch recipe. It would also be great as a warm dessert with whipped cream or vanilla ice cream on top of the bread pudding

This easy banana bread pudding recipe combines the sweet flavors of banana bread with the rich, warm gooeyness of a traditional bread pudding.

Our peach bread pudding is another great recipe while our cream cheese banana bread is a yummy breakfast treat to enjoy.

Storage

IN THE FRIDGE: Leftover banana bread pudding can be stored in the refrigerator in an airtight container for up to five days. Serve cold or reheat in the oven.

IN THE FREEZER: You can freeze banana bread pudding for up to three months in an airtight container. Thaw in the refrigerator overnight before reheating.

overhead shot of a baking dish full of Banana Bread Pudding with glaze being poured on the top

Homemade banana bread pudding is a great way to use up soft bananas and stale bread. The bread is soaked with a custard egg mixture and baked to create a gooey and soft brunch or dessert treat.

FREQUENTLY ASKED QUESTIONS

What is the best kind of bread for bread pudding?

Any stale or day-old bread works well for bread pudding since it will soak up the egg mixture better than fresh bread. 

Do you serve bread pudding hot or cold?

Bread pudding is delicious served either warm or cold based on your personal preference.

Can I freeze bread pudding?

This easy recipe can be frozen in an airtight container for up to three months.

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close up shot of a slice of banana bread pudding topped with banana slices on a plate

Banana Bread Pudding

5 from 3 votes
Banana bread pudding has a crusty, golden top with a soft, gooey inside and flavors of cinnamon and nutmeg.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients
  

  • 16 ounces french bread loaf
  • 4 eggs
  • 1 cup heavy whipping cream
  • ¼ cup melted butter, plus more for greasing
  • 2 cups whole milk
  • 1 teaspoon cinnamon
  • teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup light brown sugar
  • 4 medium bananas, mashed (about 1½ cups mashed)
  • 1 cup chopped walnuts
  • caramel sauce for topping, optional

Instructions
 

  • Preheat oven to 350°F. Butter a 9 x 13-inch glass baking dish and set aside.
  • In a large mixing bowl, whisk eggs until frothy.
  • Add heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
  • Mash bananas with a fork. Then add the mashed bananas and chopped walnuts to the egg mixture. Stir until combined.
  • Slice bread into bite sized pieces. Spread evenly in the prepared baking dish.
  • Pour egg mix over bread and toss to mix evenly. Allow the bread to absorb the egg mixture for 10 minutes.
  • Bake for 1 hour or until the center of the bread pudding is set (bread bounces back slightly when pressed) and the top is evenly browned.
  • Drizzle with caramel sauce if desired and serve warm.

Video

Notes

  • This is a great way to use up any overripe bananas you have sitting on your counter.
  • If you have a piece or two of bread that is sticking up higher than others (particularly around the edges), you can cover just that area with a small piece of aluminum foil if it begins to burn before the rest of the pudding has browned.

Nutrition

Sodium: 353mg | Calcium: 112mg | Vitamin C: 4mg | Vitamin A: 580IU | Sugar: 26g | Fiber: 3g | Potassium: 340mg | Cholesterol: 96mg | Calories: 417kcal | Saturated Fat: 9g | Fat: 21g | Protein: 9g | Carbohydrates: 50g | Iron: 2mg
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    • Layne Kangas says

      Hi, Teri – I haven’t tried making it in advance like that so I’m not sure if it would work – I think it might impact the texture. If you test it out, please let me know! Enjoy!

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