Banana Bread Pudding

Banana bread pudding is basically the perfect marriage of two comfort food classics—soft, custardy bread pudding meets the warm, cozy flavors of banana bread in a dessert so good it’ll make you question why you ever bothered with anything else. I’m talking about chunks of day-old bread soaked in a rich, banana-infused custard, baked until golden and puffy, then served warm with a drizzle of caramel sauce that makes everything in life feel right again. This isn’t your basic bread pudding; this is comfort food elevated to dessert perfection.

I discovered banana bread pudding during one of those weeks when I had way too much overripe banana bread sitting around (because apparently I can’t stop myself from making banana bread every time I see brown bananas). What started as a “what do I do with all this leftover bread” moment became the most requested dessert in my entire repertoire. The best part? It’s actually easier than making banana bread from scratch, uses up day-old bread perfectly, and somehow tastes even better than the sum of its parts.

Why This Banana Bread Pudding Will Become Your Signature Dessert

• Uses up day-old bread perfectly – Turns stale bread into something magical instead of wasteful • Ultimate comfort food – Warm, custardy, and soul-satisfying in every spoonful • Make-ahead friendly – Actually tastes better after sitting overnight before baking • Impressive but easy – Looks fancy enough for dinner parties but simple enough for family dessert • Endless customization – Add nuts, chocolate chips, or different sauces to make it your own

What You’ll Need (Ingredients)

For the Bread Base:

• 8-10 cups day-old bread, cubed (450g) – banana bread, brioche, or challah work best
• 3 large ripe bananas – mashed (save 1 banana for slicing on top)
• 2 tbsp butter (30g) – for greasing the dish

For the Custard Mixture:

• 4 large eggs
• 3 cups whole milk (720ml)
• 1 cup heavy cream (240ml)
• ¾ cup brown sugar, packed (150g)
• ¼ cup granulated sugar (50g)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp dark rum (optional but amazing)

For Extra Flavor and Texture:

• ½ cup chopped walnuts or pecans (60g) – optional
• ⅓ cup mini chocolate chips (55g) – optional
• 2 tbsp turbinado sugar – for sprinkling on top

For the Caramel Sauce:

• 1 cup granulated sugar (200g)
• 6 tbsp butter (90g)
• ½ cup heavy cream (120ml)
• 1 tsp vanilla extract
• Pinch of sea salt

Essential Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Medium saucepan (for caramel)
• Measuring cups and spoons
• Sharp knife for cubing bread
• Wire cooling rack

Step-by-Step Instructions for Perfect Banana Bread Pudding

Prep Your Bread and Base

1. Preheat and prep – Heat oven to 350°F (175°C). Butter a 9×13 inch baking dish generously to prevent sticking.
2. Cube the bread – Cut day-old bread into 1-inch cubes. If your bread isn’t stale enough, toast cubes lightly in the oven for 5-7 minutes.
3. Mash bananas – Mash 2 bananas until mostly smooth with some small chunks remaining. Slice the third banana for layering on top.

Create That Rich Custard

4. Whisk eggs – In a large bowl, whisk eggs until well beaten and slightly frothy.
5. Add dairy and sugars – Whisk in milk, heavy cream, brown sugar, and granulated sugar until sugars are completely dissolved.
6. Season the custard – Add mashed bananas, vanilla extract, cinnamon, nutmeg, salt, and rum (if using). Whisk until well combined.

Assemble Your Masterpiece

7. Layer bread cubes – Arrange half the bread cubes in the prepared baking dish. Sprinkle with half the nuts and chocolate chips (if using).
8. Add remaining bread – Layer remaining bread cubes on top, then add remaining nuts and chocolate chips.
9. Pour custard – Slowly pour the custard mixture over the bread, making sure to coat all pieces. Press bread down gently to help it absorb the custard.

Let the Magic Happen

10. Rest for absorption – Let the bread pudding sit for 15-20 minutes, pressing down occasionally to help bread absorb custard. For best results, cover and refrigerate overnight.
11. Top and bake – Arrange sliced banana on top and sprinkle with turbinado sugar. Bake for 45-55 minutes until puffed, golden, and set in the center.
12. Check for doneness – A knife inserted in center should come out mostly clean. The top should be golden brown and slightly crispy.

Make That Incredible Caramel Sauce

13. Heat sugar – In a medium saucepan, cook granulated sugar over medium heat, stirring constantly, until it melts and turns deep amber (about 8-10 minutes).
14. Add butter carefully – Remove from heat and immediately whisk in butter (it’ll bubble vigorously—don’t panic!).
15. Finish with cream – Slowly pour in heavy cream while whisking constantly, then stir in vanilla and sea salt. Let cool slightly before serving.

Smart Variations and Flavor Twists

Chocolate banana version: Add cocoa powder to the custard and extra chocolate chips throughout.

Tropical twist: Add shredded coconut and diced pineapple for island vibes.

Nutty upgrade: Toast the nuts first for deeper flavor, or try different nuts like hazelnuts or almonds.

Boozy adult version: Add bourbon instead of rum, or use banana liqueur for extra banana flavor.

Individual portions: Bake in ramekins for elegant single servings (reduce baking time to 25-30 minutes).

Pro Tips for Banana Bread Pudding Success

• Use day-old bread – Fresh bread gets soggy instead of creating the perfect custardy texture. Stale bread absorbs custard better.

• Don’t skip the resting time – Letting it sit (especially overnight) allows bread to fully absorb custard for the best texture.

• Press gently – Help the bread absorb custard by pressing down occasionally, but don’t smash it.

• Watch the caramel closely – Sugar goes from perfect to burnt quickly. Medium heat and constant stirring are key.

• Serve warm – This dessert is at its absolute best served warm, when the custard is still creamy and the top is crispy.

Common Mistakes That’ll Mess Up Your Pudding

Using fresh bread – It gets soggy instead of custardy. Always use day-old or lightly toasted bread.

Not letting it rest – Rushing the absorption process leads to uneven texture with some dry spots.

Overbaking – The center should be set but still slightly jiggly. Overbaked bread pudding becomes tough and dry.

Burning the caramel – Keep heat at medium and stir constantly. Burnt caramel is bitter and can’t be fixed.

Serving cold – This dessert loses its magic when cold. Always serve warm or reheat gently.

Storage and Make-Ahead Magic

Make-ahead strategy: Assemble completely the day before, cover, and refrigerate overnight. Bake fresh when ready to serve.

Storage: Leftover banana bread pudding keeps for 3-4 days in the fridge and reheats beautifully.

Reheating: Warm individual portions in the microwave or reheat the whole dish covered in a 300°F oven.

Freezing: Freezes well for up to 2 months. Thaw overnight in fridge before reheating.

Perfect Comfort Food Pairings

This banana bread pudding pairs beautifully with:

• Vanilla ice cream for the ultimate temperature contrast
• Whipped cream lightly sweetened with a touch of cinnamon
• Strong coffee or espresso to balance the sweetness
• Salted caramel sauce for extra indulgence
• Fresh berries for a tart contrast to the rich custard

Nutritional Info (Per Serving, Serves 12)

Real talk about this indulgent comfort dessert

• Calories: 385
• Protein: 8g
• Carbohydrates: 52g
• Fat: 16g
• Fiber: 3g
• Sugar: 38g
• Comfort factor: Maximum satisfaction

Banana Bread Pudding

The Crispy Chef

This banana bread pudding is the ultimate comfort dessert — combining rich custard, ripe bananas, and day-old bread for a soul-warming treat. It’s easy, impressive, and ridiculously delicious, especially when drizzled with homemade caramel sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Comfort Food, Dessert

Cuisine American

Servings 12 servings

Calories 385 kcal

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Medium saucepan for caramel sauce
• Measuring cups and spoons
• Sharp Knife for cubing bread
• Wire cooling rack

Ingredients

  

1x2x3x

• 8-10 cups day-old bread, cubed (banana bread, brioche, or challah)
• 3 large ripe bananas (2 mashed, 1 sliced)
• 2 tbsp butter, for greasing
• 4 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp dark rum (optional)
• ½ cup chopped walnuts or pecans (optional)
• ⅓ cup mini chocolate chips (optional)
• 2 tbsp turbinado sugar, for topping
• 1 cup granulated sugar (for caramel sauce)
• 6 tbsp butter (for caramel sauce)
• ½ cup heavy cream (for caramel sauce)
• 1 tsp vanilla extract (for caramel sauce)
• pinch of sea salt (for caramel sauce)

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter.
• Cube day-old bread into 1-inch chunks. Toast lightly if fresh.
• Mash 2 bananas until mostly smooth. Slice the third banana for topping.
• Whisk eggs in a large bowl until frothy.
• Whisk in milk, cream, brown sugar, and granulated sugar until well combined.
• Add mashed bananas, vanilla, cinnamon, nutmeg, salt, and rum. Mix well.
• Layer half of the bread cubes in the greased dish. Sprinkle with half the nuts and chocolate chips.
• Top with remaining bread, nuts, and chips.
• Pour custard evenly over bread. Gently press bread to absorb custard.
• Let sit 15–20 minutes. For best results, cover and refrigerate overnight.
• Top with banana slices and turbinado sugar. Bake 45–55 minutes until set and golden.
• Check doneness with a knife; it should come out mostly clean. Cool slightly before serving.
• In a saucepan over medium heat, melt granulated sugar until amber (8–10 min), stirring constantly.
• Remove from heat and whisk in butter. It will bubble vigorously.
• Whisk in cream, vanilla, and sea salt until smooth. Let cool slightly.

Notes

Best when made ahead and chilled overnight before baking. Use slightly stale banana bread or rich breads like brioche or challah. Customize with chocolate chips, nuts, or your favorite add-ins. Don’t skip the caramel!

Nutrition

Calories: 385kcalCarbohydrates: 52gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 270mgPotassium: 310mgFiber: 3gSugar: 38gVitamin A: 560IUVitamin C: 3mgCalcium: 120mgIron: 1.5mg

Keyword baked custard, banana bread pudding, caramel, comfort food

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Your Most Important Questions About This Comfort Classic

Q: Can I use fresh bread instead of day-old? A: Day-old bread works much better because it absorbs the custard without getting mushy. If you only have fresh bread, cube it and toast lightly in the oven first.

Q: What’s the best type of bread to use? A: Banana bread is obviously perfect, but brioche, challah, or even thick-cut French bread work beautifully. Avoid thin sandwich bread—it gets too soggy.

Q: Can I make this banana bread pudding without eggs? A: Eggs are crucial for the custard texture, but you could try using flax eggs or commercial egg replacer, though the texture will be different.

Q: How do I know when it’s done? A: The center should be set but still slightly jiggly, and the top should be golden brown. A knife inserted in the center should come out mostly clean.

Q: Can I skip the caramel sauce? A: You could, but the caramel sauce really takes this dessert to the next level. FYI, you could also use store-bought caramel sauce if you’re short on time, though homemade is definitely worth the effort.