Banana Bread Pudding Easy

This decadent banana bread pudding is an irresistible way to upgrade ordinary bread into a gooey, comforting treat bursting with banana flavor and caramel sweetness. Ready in just 40 minutes, it satisfies both as a cozy breakfast and an indulgent dessert, making it a perfect solution for using up overripe bananas and day old bread when time is limited yet deliciousness is a priority.

I developed this banana bread pudding recipe after a weekend of finding both overripe bananas and leftover challah in my kitchen, quickly turning them into a warm, delightfully sweet custard treat. This easy banana bread pudding was an instant family favorite, with the inviting scent of cinnamon and baked bananas filling the house each time I make it. The result is a heavenly pudding with creamy, soft interiors, golden crisp edges, and just the right amount of sweetness for comfort food bliss.

Gather Your Ingredients

• Day old bread cubes (French bread, challah, or brioche): Their soft, slightly stale texture absorbs custard well and creates a tender, pudding like interior. Use hearty bread, and if using gluten free bread, reduce soaking time slightly.
• Ripe bananas (mashed and sliced): Overripe bananas with brown spots offer robust, natural sweetness and intense banana flavor, making fresh bananas less ideal.
• Large eggs: Room temperature eggs help achieve a smooth, cohesive custard base and prevent lumps in the mixture.
• Whole milk: Provides richness and creates the creamiest custard. For lighter versions, swap with almond or coconut milk.
• Heavy cream: Adds luxurious mouthfeel and a velvety finish to the pudding. It can be replaced with more milk or a dairy free alternative if needed.
• Granulated sugar: Controls the overall sweetness and can be adjusted based on your preference or substituted with coconut sugar.
• Brown sugar: Adds depth and a caramel undertone that pairs perfectly with bananas.
• Pure vanilla extract: Brings warm, fragrant notes to highlight the banana and custard flavors.
• Ground cinnamon and nutmeg: These spices create a fragrant, cozy profile. Pumpkin pie spice can add seasonal flair as a substitute.
• Salt: Balances sweetness and enhances the recipe's flavors throughout.
• Chopped walnuts or pecans: Optional for crunchy texture and nutty richness, these can be omitted or swapped for seeds if avoiding nuts.
• Butter (melted): Adds richness to the custard and a golden finish to the pudding's top. Coconut oil is a dairy free alternative.
• Caramel sauce: Optional for drizzling, but highly recommended for extra decadence. Maple syrup or dulce de leche can be used instead.

How to Make Banana Bread Pudding

Prepare the Baking Dish:

Preheat oven to 350°F and generously butter a 9x13 inch dish to prevent sticking and ensure crisp golden edges on the finished pudding.

Prepare the Bread:

Cube your day old bread into one inch pieces and spread evenly in the greased baking dish. If bread is too soft, lightly toast it in the oven for eight to ten minutes to ensure it can fully soak up the custard mixture later.

Create the Custard Base:

In a large bowl, whisk the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and frothy. This ensures an even, creamy consistency and avoids clumps of egg.

Add the Bananas:

Gently fold in the mashed bananas, ensuring they're thoroughly distributed for bold banana taste in every bite.

Combine and Soak:

Pour the banana custard over the bread cubes, pressing down gently so the bread absorbs the liquid. Allow the mixture to rest for fifteen to twenty minutes to guarantee full absorption and a rich, pudding texture.

Add Toppings:

Scatter chopped walnuts or pecans, arrange sliced bananas on top, and drizzle with melted butter. Dust lightly with cinnamon and brown sugar for an aromatic, caramelized finish.

Bake to Perfection:

Bake for forty five to fifty minutes, until the custard is set in the center and the top is golden brown. A slight jiggle is normal, but it should not be liquid. Loosely tent with foil if the top browns too quickly.

Cool and Serve:

Let the pudding rest for ten to fifteen minutes before serving to help the custard set and allow for easy slicing. Serve warm with caramel sauce or a scoop of vanilla ice cream for extra indulgence.

This banana bread pudding recipe came together for my family during a rainy weekend, bringing us together over a shared love for comforting, homemade desserts. As the cinnamon and banana aroma filled our kitchen, it quickly became a favorite way to use up ingredients and create lasting memories. Now, every time I make it, it reminds us of simple pleasures and how delicious a little baking creativity can be.

Smart Swaps and Variations

Banana bread pudding is endlessly versatile, allowing for easy modifications based on pantry supplies or dietary needs. Swap the dairy for coconut milk and coconut oil to create a tropical, dairy free version with a subtle coconut undertone that pairs beautifully with bananas. To make it gluten free, use a favorite gluten free bread and shorten the soak slightly to prevent excess sogginess. For seasonal spins, try chocolate chips for a decadent treat or swirl in pumpkin pie spice for an autumnal twist, ensuring every batch can suit your preferences and the time of year.

How to Store and Reheat Banana Bread Pudding

For best results, store leftover banana bread pudding in the refrigerator tightly covered with plastic wrap or in an airtight container for up to three days. For meal prep, assemble the unbaked pudding, cover and refrigerate overnight, and bake fresh in the morning. To reheat, warm individual servings in the microwave for thirty to forty five seconds or cover larger portions with foil and heat in a 325°F oven for fifteen minutes until hot but not dried out. Frozen portions keep well for up to three months, thawing overnight in the refrigerator before reheating preserves texture and flavor.

What to Serve with Banana Bread Pudding

For a special breakfast or brunch, pair banana bread pudding with Greek yogurt and a drizzle of honey for extra protein and a tangy counterpoint to the sweet pudding. Serve with fresh berries or crispy bacon for contrast and color on the plate. As a dessert, top warm pudding with caramel sauce, maple syrup, or vanilla ice cream, or add a dollop of whipped cream for festive flair, creating an elevated yet approachable finish to any meal.

Nutritional Benefits

While banana bread pudding feels indulgent, it also offers wholesome ingredients such as potassium rich bananas, high quality protein from eggs, and dietary fiber from whole grain bread if used. Each serving provides approximately 200 calories and 10g of protein, offering more balance than many sweet breakfasts and making it a satisfying choice for all ages. You can further adapt the nutrition profile by reducing sugar or using nuts for additional healthy fats and protein.

Recipe Success Tips

If your pudding is too soggy after baking, confirm the bread is dry enough and that you have not used excess liquid; always allow time for the bread to soak thoroughly but not become mushy. For dry pudding, ensure bread is not overly stale and watch bake times carefully in the last ten minutes to avoid overbaking. Using a food thermometer to check that the pudding reaches 160°F helps guarantee the custard is set but still moist, resulting in restaurant quality texture every time.

Baking this banana bread pudding has brought my family together, filling our home with warmth and irresistible aroma every weekend. Try this recipe and enjoy a comforting, easy way to make the most of simple ingredients—it's sure to become a beloved classic for you too.

Common Questions About This Recipe

→ Can I use overripe bananas in bread pudding?

Yes, overripe bananas add natural sweetness and moistness to the dish, enhancing both flavor and texture.

→ How do I achieve a gooey custard texture?

Soak the bread thoroughly in the egg and milk mixture, and avoid overbaking. The pudding should be just set and still soft in the center.

→ What bread works best for banana bread pudding?

Day-old or sturdy breads like brioche, challah, or French bread absorb the custard well while holding their structure.

→ Can I add other toppings or mix-ins?

Absolutely. Walnuts, pecans, chocolate chips, or even a caramel drizzle work beautifully, adding layers of flavor and texture.

→ Is this dish best served warm or cold?

It’s traditionally enjoyed warm, but you can also serve it chilled or at room temperature as you prefer.