Remember that moment when your kitchen fills with the comforting aroma of warm bananas and cinnamon? That’s exactly what happens when you make Banana Bread Pudding. This delightful dessert transforms ordinary ingredients into something magical—taking overripe bananas and day-old bread and turning them into a custardy, warm embrace of a dessert that tastes like childhood memories.
It’s the perfect rescue mission for those spotty bananas on your counter and that half-eaten loaf of bread you’re not sure what to do with. Let me show you how this humble pudding can become your new favorite comfort food.
Why This Recipe is Awesome
Banana Bread Pudding brilliantly combines two beloved classics—banana bread and bread pudding—into one spectacular dessert that’s greater than the sum of its parts. What makes this recipe particularly special is its forgiving nature; it actually prefers ingredients past their prime!
Those overripe bananas that are too mushy for eating? They’re perfect here, offering deeper sweetness and more pronounced banana flavor. Unlike fussy desserts that demand precision, this pudding welcomes improvisation.
The custard base creates a velvety interior while the top develops a slightly crisp, caramelized finish that’s irresistible. Best of all, it fills your home with an aroma so inviting that family members will mysteriously appear in the kitchen before it’s even done baking.
Equipment needed: 9×13 baking dish, mixing bowls, whisk, measuring cups, measuring spoons
Banana Bread Pudding
Ingredients
- 6 cups day-old bread cubed (challah, brioche or French bread work beautifully)
- 3-4 ripe bananas mashed (about 1½ cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 2 tablespoons butter melted
Instructions
- Prepare your baking dish by greasing a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and helps create a lovely crust.
- Cut the bread into 1-inch cubes and spread them evenly in the prepared baking dish. Slightly stale bread works best as it absorbs the custard without becoming soggy.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
- Mash the ripe bananas in a separate bowl until fairly smooth but still with some texture. The riper the bananas, the more pronounced the flavor will be.
- Fold the mashed bananas into the egg mixture, stirring gently until evenly incorporated throughout the custard base.
- Pour the banana custard mixture evenly over the bread cubes in the baking dish, making sure all pieces are soaked. Press down gently with a spatula to help absorption.
- Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight, allowing the bread to fully absorb the custard mixture.
- Preheat your oven to 350°F (175°C) while the pudding rests. Position a rack in the middle of the oven.
- Sprinkle the chopped nuts (if using) over the top of the pudding and drizzle with the melted butter for a golden finish.
- Bake uncovered for 50-60 minutes until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean with no liquid custard.
- Let rest for 15 minutes before serving to allow the pudding to set up properly. This waiting period is crucial for the perfect texture.
Notes
- For extra banana flavor, slice an additional banana and arrange the pieces on top of the pudding before baking.
- The pudding can be assembled the night before and refrigerated, making it perfect for brunch or when entertaining.
- For a richer version, add 1/4 cup of rum or bourbon to the custard mixture.
- Try serving with a warm caramel sauce, maple syrup, or a scoop of vanilla ice cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
Calories & Nutritional Info
- Calories: Approximately 380 calories per serving
- Protein: 9g per serving
- Fat: 18g per serving
- Carbohydrates: 45g per serving
- Contains: Dairy, eggs, gluten (from bread), and nuts (if using the optional nuts)
- Suitable for: Vegetarians, not suitable for vegans or those with dairy, egg, or gluten allergies
Common Mistakes to Avoid
- Using fresh bread – Fresh bread doesn’t absorb the custard properly. Day-old or slightly stale bread works much better.
- Skipping the soaking time – The bread needs time to fully absorb the custard. At least 30 minutes is essential, but overnight is even better.
- Using underripe bananas – They won’t provide the same depth of flavor. Those spotty, overripe bananas are perfect for this recipe.
- Overcrowding the baking dish – The bread needs room to expand as it soaks up the custard. Use a large enough dish.
- Serving immediately from the oven – The pudding needs those 15 minutes of resting time to set properly and develop the best texture.
Alternatives & Substitutions
- Bread choices: While challah, brioche or French bread are ideal, you can use sandwich bread, croissants, or even cinnamon raisin bread for different flavor profiles.
- Dairy-free option: Substitute the milk and cream with coconut milk or almond milk (use the creamier varieties).
- Lower sugar version: Reduce the sugar by up to 1/3 and rely more on the natural sweetness of very ripe bananas.
- Add-ins: Try adding 1/2 cup chocolate chips, dried cranberries, or raisins for texture and flavor variation.
- Gluten-free adaptation: Use gluten-free bread, though note that the texture may be slightly different.
FAQs
Can I make Banana Bread Pudding ahead of time?
Absolutely! In fact, assembling it the night before and refrigerating actually improves the flavor and texture. Just cover it well and bake it the next day when you’re ready.
Why is my bread pudding soggy in the middle?
Soggy pudding usually means it needs more baking time. The custard should be set but still moist—a knife inserted in the center should come out clean. Also, check that your oven temperature is accurate.
Can I freeze Banana Bread Pudding?
Yes, you can freeze it for up to 3 months. Cool completely, portion, and wrap tightly. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm throughout.
What’s the best way to serve this dessert?
Banana Bread Pudding is wonderful warm with a drizzle of caramel sauce, a sprinkle of powdered sugar, or a scoop of vanilla ice cream. For brunch, a dollop of whipped cream works beautifully.
Can I use frozen bananas in this recipe?
Definitely! Thaw them completely, drain excess liquid, and mash as directed. Frozen bananas are actually perfect as they’re usually frozen when very ripe.
How do I know when the bread pudding is done baking?
It should be golden brown on top and puffed up. Insert a knife in the center—it should come out clean with no liquid custard, though it will still be moist.
Final Thoughts
Banana Bread Pudding is comfort in a dish—the kind of recipe that makes your home feel like the coziest place on earth. There’s something magical about transforming humble ingredients into something so satisfying. Whether you’re serving it at a family brunch or as a weeknight treat, this pudding has a way of creating moments worth savoring. Go ahead, give those spotty bananas their well-deserved encore!
