Why You’ll Love This Recipe

Banana Bread Pudding is a warm, comforting dessert that transforms overripe bananas and day-old bread into a rich, custardy treat. With hints of cinnamon and vanilla, this dish is perfect for cozy evenings, brunches, or using up leftovers in the most delicious way. It’s easy to make and even easier to love—especially when served with a drizzle of caramel or a scoop of ice cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old bread (French or brioche works well)ripe bananaswhole milkheavy creamgranulated sugarsaltvanilla extractground cinnamonlarge eggsbrown sugarbutter (for greasing the dish)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.

Cut the bread into cubes and place them into the prepared baking dish.

In a large bowl, mash the bananas until smooth.

Whisk in the eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and a pinch of salt.

Pour the custard mixture evenly over the bread cubes, pressing gently so the bread absorbs the liquid.

Let the mixture sit for about 15 minutes to soak fully.

Bake for 45-50 minutes, or until the top is golden brown and the center is set but slightly soft.

Allow to cool slightly before serving.

Serve warm as-is or with a drizzle of caramel sauce, a scoop of vanilla ice cream, or whipped cream.

Servings and timing

This recipe yields 8-10 servings.Preparation time: 15 minutesSoaking time: 15 minutesBaking time: 45-50 minutesTotal time: 1 hour 15 minutes

Variations

Add chocolate chips or chopped nuts for extra texture and flavor.

Swap in coconut milk for a tropical twist.

Use cinnamon swirl or banana bread instead of plain bread for even more banana flavor.

Top with sliced bananas and a dusting of powdered sugar before serving.

Add a splash of bourbon or rum to the custard for a boozy note.

storage/reheating

Store leftover Banana Bread Pudding covered in the refrigerator for up to 4 days.To reheat, microwave individual portions for 30–60 seconds or warm in a 300°F oven until heated through.To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of bread is best for banana bread pudding?

Sturdy, day-old bread like French, brioche, or challah works best because it holds up to the custard.

Can I use fresh bread?

Fresh bread can be used, but it’s best to lightly toast it first so it doesn’t become mushy.

Do I have to use ripe bananas?

Yes, very ripe bananas provide the best flavor and texture.

Can I make it dairy-free?

Yes, substitute plant-based milk and cream, and use dairy-free butter alternatives.

Can I prepare this ahead of time?

Yes, assemble the pudding and refrigerate it for a few hours or overnight before baking.

Is it served warm or cold?

It’s typically served warm but also tastes great chilled.

What can I serve it with?

Try it with caramel sauce, vanilla ice cream, whipped cream, or a dusting of cinnamon.

Can I make individual servings?

Yes, divide the mixture into ramekins and reduce baking time to about 25–30 minutes.

Why is my pudding soggy?

Too much liquid or not enough baking time can lead to sogginess—make sure the center is just set.

Can I use banana bread instead of plain bread?

Absolutely! It will intensify the banana flavor for banana lovers.

Conclusion

Banana Bread Pudding is the perfect way to turn simple ingredients into a decadent, crowd-pleasing dessert. Whether you’re looking to use up ripe bananas or just craving something warm and sweet, this recipe delivers on flavor and comfort. One bite, and you’ll understand why it’s a favorite in so many kitchens.