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Banana Bread Pudding

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Comfort Food, Dessert
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13-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
  

  • 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 9x13 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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