Banana bread pudding is a rich and comforting breakfast or dessert made from day‑old bread soaked in a cinnamon banana custard, baked until tender and topped with crunchy pecans. Once out of the oven it’s finished with a buttery brown sugar caramel sauce and fresh banana slices for a salty‑sweet contrast.
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Why Should You Make This Recipe
This recipe works equally well for a special weekend breakfast or an indulgent dessert. It’s comforting, warmly spiced, and easy to prepare. If you enjoy other bread puddings—apple, chocolate, pumpkin, or blueberry—you’ll appreciate how simple and satisfying this banana version is. Here are a couple of reasons you’ll keep making it:
- Easy to make. The custard comes together quickly and the assembly only takes a few minutes. After the mixture soaks and bakes, a quick caramel finish elevates the dish to restaurant‑quality flavor without a lot of fuss.
- Cozy and indulgent. The banana and warming spices make this ideal for holiday breakfasts, brunches, or a comforting dessert that feeds a crowd.
Ingredients
The recipe uses common pantry ingredients and is forgiving with substitutions. Below are the components for the pudding and the caramel sauce.
Banana Bread Pudding
Day‑old buttery bread (brioche, challah, or French bread), ripe mashed bananas, eggs, light brown sugar, milk, heavy cream, cinnamon, nutmeg, vanilla, salt, and chopped pecans.
Brown Sugar Caramel Sauce
Light brown sugar, unsalted butter, heavy cream, and a pinch of salt make a simple, luscious caramel to finish the pudding.
Substitutions
This banana bread pudding is adaptable. Common substitutions include:
- Bread: Use brioche, challah, or a dense French loaf for the best texture. You can also use cubed, slightly stale banana bread for extra banana flavor.
- Bananas: Fully ripe bananas with brown spots deliver the best sweetness and aroma.
- Eggs: Eggs are essential to set the custard and cannot be omitted without changing the recipe method.
- Sugars: Light brown sugar gives a caramel depth; maple sugar can work as a refined‑sugar‑free option.
- Dairy: Heavy cream can be replaced with half‑and‑half; whole milk is preferred but any milk will work.
- Spices: If you lack cinnamon or nutmeg, use a baking spice blend (pumpkin spice, chai, or apple pie spice) to taste.
- Nuts: Pecans are recommended but walnuts or almonds can be used, or omit if you prefer nut‑free.
Variation
Banana‑bread version: Replace the day‑old loaf with one fully cooled loaf of banana bread, cubed and dried in a 350 F (177 C) oven until slightly crisp. Use those toasted cubes in the recipe the same way as the bread listed below for a more intensely banana‑forward pudding.
- Cut the banana bread into 1‑inch cubes and spread on a parchment‑lined sheet.
- Toast at 350 F (177 C) about 25–35 minutes, stirring occasionally, until dried like croutons.
- Cool before using and follow the recipe as written.
How To Make
Follow these straightforward steps to assemble and bake the banana bread pudding.
Make the Banana Bread Pudding
- Preheat oven to 350 F (177 C). Lightly grease a 9 x 13‑inch (23 x 33 cm) baking dish with a tablespoon of melted butter.
- Slice day‑old bread into 1‑inch cubes. If the bread is still soft, dry it in a 350 F oven for 10–15 minutes until slightly stale.
- In a large bowl, mash the ripe bananas until mostly smooth. Whisk in the eggs, light brown sugar, milk, heavy cream, vanilla, salt, cinnamon, and nutmeg until combined.
- Add the bread cubes and half of the chopped nuts, gently folding so the bread is evenly coated. Let the mixture sit for 10–15 minutes so the bread soaks up the custard while the oven finishes preheating.
Bake and Serve the Bread Pudding
- Transfer the soaked bread into the prepared dish and sprinkle the remaining nuts over the top.
- Bake 50–60 minutes until the center is puffed and a toothpick inserted near the center comes out with a few moist crumbs. The top should be golden brown.
- While the pudding bakes, make the caramel: combine light brown sugar, heavy cream, butter, and a pinch of salt in a small saucepan. Bring to a boil over medium‑high heat, then cook, stirring, for 2 minutes. Remove from heat and let cool about 5 minutes.
- Allow the pudding to rest 10–15 minutes before serving. Drizzle with warm brown sugar caramel, sprinkle toasted pecans, and top with sliced bananas or a dollop of whipped cream. Serve warm, at room temperature, or chilled.
How To Store, Freeze, Thaw and Reheat
- Store: Cool completely, cover tightly, and refrigerate up to 5 days.
- Freeze: Cool, wrap with plastic and foil, and freeze up to 1 month. Hold the caramel and nuts until you reheat and serve.
- Thaw and reheat: Thaw overnight in the fridge. Rewarm in a 350 F (177 C) oven until heated through or reheat individual slices in the microwave. Finish with warm caramel and toasted pecans.
M’s Expert Tips
- Bring cold ingredients to room temperature for a smoother custard and even baking.
- Use dried‑out bread. Stale bread soaks up custard without turning mushy. Leave slices out overnight or toast briefly to dry.
- Cube evenly. One‑ to two‑inch cubes bake evenly and make serving easier.
- Use the right pan. A 9 x 13‑inch dish allows the pudding to puff properly. If halving the recipe, bake in an 8 x 8‑inch pan for about 30–35 minutes.
- Add mix‑ins if desired. Stir in ½ cup chocolate chips or extra nuts for variation.
- Top generously. The warm pudding is lovely with brown sugar caramel, toasted pecans, sliced bananas, or whipped cream.
FAQs
Banana bread pudding is a creamy baked dish made from stale buttery bread or cubed banana bread soaked in a spiced banana custard, baked until set and often finished with caramel and nuts.
Yes. Day‑old or slightly stale bread soaks up custard without becoming overly soggy, resulting in the classic tender but structured texture.
It typically takes about an hour. The top should be golden and the center slightly puffed; a toothpick inserted near the center should come out with a few moist crumbs, not wet custard.
Other Banana Recipes
- Banana Bundt Cake
- Banana Brownies
- Banana Chocolate Chip Cookies
- Banana French Toast
If you try this Banana Bread Pudding, please rate the recipe and leave a comment so others can benefit from your experience. Happy baking! -M
Banana Bread Pudding Recipe
Megan
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Equipment
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1 9 x 13 inch (23 x 33 cm) baking pan or casserole dish
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1 large mixing bowl
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1 bread knife optional
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1 sauce pan for making the caramel sauce
Ingredients
Banana Bread Pudding
- 16 oz. (454 g) day old, stale buttery bread
- 4 ripe, mashed bananas
- 4 large eggs, room temperature
- 1 cup (200 g) light brown sugar
- 1½ cup (360 ml) heavy cream
- 1½ cup (360 ml) milk
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups chopped pecans or walnuts, optional
Brown Sugar Caramel Sauce
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter
- ¼ teaspoon salt
- 1 – 2 firm bananas, sliced for topping optional
Instructions
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Preheat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9×13 oven safe casserole dish.
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Slice day old and stale bread into 1 inch cubes. If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 – 15 minutes or until the bread is dried out.
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In a large mixing bowl, mash the bananas until smooth with just a few lumps. Whisk in the eggs, light brown sugar, milk, heavy cream, vanilla, salt, cinnamon, and nutmeg until combined.
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Add the cubed bread and half the chopped nuts, gently folding to coat. Let the mixture rest 10–15 minutes to allow the bread to absorb the custard, then transfer to the prepared dish and top with remaining nuts.
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Bake 50–60 minutes until set and golden. A toothpick should come out with a few moist crumbs. Cool 10–15 minutes before serving.
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Make the caramel while the pudding bakes: combine light brown sugar, heavy cream, butter, and salt in a small saucepan. Bring to a boil over medium‑high, then simmer, stirring, for 2 minutes. Remove from heat and cool slightly.
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To serve, drizzle warm caramel over slices, add extra toasted pecans and sliced bananas or whipped cream as desired.
Notes
See the Variation section above to make this pudding using banana bread.