Never heard of Banana Bread Pudding? Well, I bet you’re sure glad you have now! Boasting all the flavors of your favorite quick-bread, all packed into a silky custard soaked up into French bread. Topped with whipped cream and the easiest homemade caramel of all time, this is a dessert you’ll be making often!
Years and years ago I worked at a restaurant that served up a version of this recipe. I couldn’t tell you how many times I sat at the bar top with an order of banana bread pudding waiting for me after my shift ended! I, somehow, never pestered the chef for the recipe, so I’ve had to test it out and find the perfect recipe all on my own.
The good thing about bread pudding, unlike other baked goods, is that it’s very forgiving. Through my trials and tribulations I can’t say that there has been one failure! This version ended up being most reminiscent of my nostalgia and ticked all the boxes I was looking for.
Ingredients
Click “Jump to the Recipe” or keep scrolling down to the recipe card for the full ingredient amounts and recipe instructions. Below I have substitutes, extra detail, FAQ, tips, and storage instructions.
- Butter – I prefer to use unsalted, but if you salted butter here that won’t be a problem at all. This is to grease up the pan so you can also use margarine or other butter substitutes.
- Bananas – Anything from a regular perfectly ripened yellow banana to the ultra-ripe-brown-banana-bread-dream level. I usually like extra ripe bananas for banana bread, but this recipe tastes amazing regular bananas as well.
- Cinnamon – A must for any good banana bread, in my opinion! You can use more or less if you prefer.
- Nutmeg – I know some people aren’t a fan of nutmeg, so you can leave it out if you want. I just think the nutmeg mixed with the custardy flavors is to-die-for.
- Vanilla – Extract, paste, or fresh vanilla bean cooked into the milk. Use as much or little as you like.
- Salt – Season to taste.
- Brown sugar – For that extra delicious caramel flavor in the custard. You can use regular granulated sugar instead.
- Eggs – I used large eggs.
- Milk – Any type you have handy! Even non-dairy alternatives will work. Try half & half cream (10%MF) if you want the pudding to be extra rich.
- French bread – I grabbed a fresh loaf from the grocery store. I like to get bread that is unsliced so I have full control over the size of the cubes.
- Whipped cream – A must to serve up your bread pudding, in my opinion! A scoop of vanilla ice cream would also be a-ma-zing.
- Caramel sauce – You can use store-bought or check below for my super easy homemade brown sugar caramel sauce.
How to make Banana Bread Pudding
- Prep: a 9×9 baking dish by spreading the butter evenly over the bottom and sides. Preheat the oven to 375F.
- Milk mixture: Mash 3 of the bananas in a large mixing bowl with the cinnamon, nutmeg, vanilla, and salt. Whisk in the brown sugar and eggs until well combined, then stir in the milk.
- Bread: Add the bread cubes to a separate large mixing bowl, and pour the prepared milk mixture over top. Use a spatula to fold the mixture to combine everything evenly. Let the bread soak for 2-3 minutes, then pour the mixture into the prepared baking dish.
- Bake: Spread the bread cubes evenly, corner to corner, in the baking dish. Slice the remaining banana and arrange over the top. Bake for 40-50 minutes, until the bread pudding is golden brown and fully set. Serve with whipped cream and caramel sauce.
How to make brown sugar caramel sauce
You can use store-bought caramel sauce no problem, or give this super easy recipe a try! This has been my go-to caramel sauce for ages.
- Melt 6 tbsp unsalted butter in a saucepan over medium heat. Add 1 cup of brown sugar to the pan and whisk well to combine.
- Bring the mixture to a bubble and whisk often for about 5 minutes, until the brown sugar has mostly dissolved.
- Turn the heat down to low and add 1/2 cup heavy cream. Continue to whisk until the mixture is completely smooth.
- Remove the pot from the heat and stir in 2 tsp of vanilla and 1/4 – 1/2 tsp salt, depending on your preference. Pour the sauce into a heat-proof jar or container and let it cool down at room temperature for 15-20 minutes before serving. Store in the fridge, sealed, for 1-2 weeks.
FAQ
This doesn’t look much like pudding, does it? Well, If you take a look at the ingredients, you’ll see tons of similarities with this recipe and a homemade batch of pudding! This recipe, essentially, soaks the un-cooked and un-thickened ingredients of your standard pudding into cubes of stale/dried bread, then bakes everything to perfection.
I always use a loaf of regular French bread for this type of recipe. Anything artisanal and unsliced, like baguette, will work. I prefer to use white breads rather than whole wheat for the best consistency. I don’t suggest using sourdough.
You might be looking at a loaf of pre-sliced white bread on the counter and feel tempted to use that up. Honestly, you absolutely can! The only problem I have with pre-sliced bread is that my cubes end up smaller than my preference. Other than that, it will work out just the same. Hell, I used cut up hot dog buns one time. Bread pudding is e-a-s-y.
Just like your favorite banana bread, you can load this recipe up with plenty of goodies. Chocolate chips, walnuts, pecans, coconut, raisins, oats, peanut butter swirl, to name a few of my personal favorites.
Tips for making perfect banana bread pudding
- Make sure the bread is good and dry before getting started. This will give room for the milk mixture to be soaked up. Without drying the bread, your pudding will come out quite mushy.
- Make sure your bananas are ripe. Green bananas will be way too starchy here! Yellow, speckled, or brown bananas will work here.
- Make sure the eggs get whisked well. Biting into a chunk of un-mixed egg is not ideal!
- If you have the time, serve your bread pudding with homemade whipped cream (heavy cream whipped with sugar). I find whipped cream in a can melts so easily.
How to store leftover bread pudding
You can either transfer the leftovers to an airtight container or keep them right in the baking dish wrapped with either foil, plastic, or bees wrap. Store the bread pudding in the fridge for up to 5 days. I like to reheat slices in the microwave for 10-20 seconds before enjoying it, but it is still delicious cold from the fridge.
Bread pudding can also be frozen. Transfer to an airtight container or wrap the dish well with both plastic wrap and foil. The banana bread pudding will last about 3 months frozen. Let it thaw overnight in the fridge.
Loving this easy sweet treat? Try these:
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Banana Bread Pudding
Ingredients
- 2 tbsp butter unsalted, softened
- 4 medium bananas
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg
- 1 tbsp vanilla extract
- 1/2 tsp salt or to taste
- 1/2 cup brown sugar packed
- 4 large eggs
- 2 cups milk
- 5 cups French bread cubed, stale*
- whipped cream to serve
- caramel sauce** to serve
Instructions
- Prep a 9×9 baking dish by spreading the butter evenly over the bottom and sides. Preheat the oven to 375F.
- Mash 3 of the bananas in a large mixing bowl with the cinnamon, nutmeg, vanilla, and salt. Whisk in the brown sugar and eggs until well combined, then stir in the milk.
- Add the bread cubes to a separate large mixing bowl, and pour the prepared milk mixture over top. Use a spatula to fold the mixture to combine everything evenly. Let the bread soak for 2-3 minutes, then pour the mixture into the prepared baking dish.
- Spread the bread cubes evenly, corner to corner, in the baking dish. Slice the remaining banana and arrange over the top. Bake for 40-50 minutes, until the bread pudding is golden brown and fully set. Serve with whipped cream and caramel sauce.
Notes
- Cube the bread and leave it in a single layer on a large baking sheet overnight.
- Cube the bread and bake at 250F for 30-35 minutes, until dry.
- Melt 6 tbsp unsalted butter in a saucepan over medium heat. Add 1 cup of brown sugar to the pan and whisk well to combine.
- Bring the mixture to a bubble and whisk often for about 5 minutes, until the brown sugar has mostly dissolved.
- Turn the heat down to low and add 1/2 cup heavy cream. Continue to whisk until the mixture is completely smooth.
- Remove the pot from the heat and stir in 2 tsp of vanilla and 1/4 – 1/2 tsp salt, depending on your preference. Pour the sauce into a heat-proof jar or container and let it cool down at room temperature for 15-20 minutes before serving.
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