Description

This Banana Bread Pudding is warm, comforting, and full of rich banana flavor. It’s a great way to use up overripe bananas and leftover bread. With a soft, custardy center and a golden, caramelized top, it’s the perfect dessert (or even breakfast!) for chilly mornings or cozy evenings.

Ingredients

4 cups cubed day-old bread (French or brioche works great)
2 ripe bananas, mashed
2 cups whole milk
1/2 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted
Optional: 1/2 cup chopped walnuts or pecans

Optional: Whipped cream or vanilla ice cream for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Place the cubed bread in a large mixing bowl.
In another bowl, whisk together mashed bananas, milk, cream, eggs, sugars, vanilla, cinnamon, salt, and melted butter until well combined.
Pour the banana mixture over the bread cubes. Gently fold until the bread is well coated. Let it sit for 10–15 minutes so the bread can soak up the custard.
If using nuts, stir them in at this point.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake for 45–50 minutes, or until the top is golden brown and the center is set.

Let cool for 10 minutes before serving. Top with whipped cream or vanilla ice cream if desired

Notes

This recipe is perfect for using up overripe bananas and stale bread.
For added sweetness, drizzle caramel sauce over the top before serving.
You can substitute almond milk or oat milk for a dairy-free version.

Nutrition

Serving Size: 1 slice (1/6 of the dish)
Calories: 320
Sugar: 22g
Sodium: 190mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 105mg