Banana Bread Pudding Recipe (Warm, Custardy, and Irresistibly Comforting)
The dessert that turns leftover bread into pure a‑peel.
There’s something undeniably comforting about a warm dessert fresh from the oven, and this banana bread pudding delivers on every level. Soft cubes of bread soak up a rich, spiced custard, while slices of banana add natural sweetness and a delicate texture that melts into every bite.
This classic dessert blends simple ingredients into something truly special. Whether you’re serving it for a family dessert, holiday gathering, or even a weekend brunch, banana bread pudding is a timeless recipe that never disappoints.
What Is Banana Bread Pudding?
Banana bread pudding is a baked dessert made by soaking cubed bread in a sweet custard mixture, then baking it until golden and set. The addition of bananas creates a soft, naturally sweet flavor that pairs beautifully with warm spices like cinnamon and nutmeg.
- Custardy and rich
- Soft with lightly crisp edges
- Warm, comforting, and satisfying
Why You’ll Love This Recipe
- Uses simple pantry ingredients
- Great way to use day-old bread
- Perfect for dessert or brunch
- Make-ahead friendly
- Easy to customize with different breads or flavors
Ingredients
For the Bread Pudding
- 4 cups cubed day-old French or sourdough bread
- 1/4 cup butter, melted
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sliced firm bananas
For the Sauce
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
How to Make Banana Bread Pudding
- Preheat oven to 375°F and grease a 2-quart baking dish.
- Add cubed bread to the dish and drizzle with melted butter. Toss to coat evenly.
- In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
- Fold in sliced bananas.
- Pour mixture over bread and gently stir to combine.
- Bake uncovered for 40 minutes, or until set and golden.
Make the Sauce
- Melt butter in a saucepan over medium heat.
- Mix sugar and cornstarch, then stir into butter.
- Add milk and corn syrup, stirring constantly.
- Bring to a boil and cook for 1 minute.
- Remove from heat and stir in vanilla.
- Serve warm over the bread pudding.
Common Mistakes to Avoid
- Using fresh bread instead of day-old (won’t absorb custard properly)
- Overbaking, which dries out the pudding
- Using overly ripe bananas that become mushy
- Not evenly coating the bread with custard
Expert Tips
- Use brioche or challah for a richer flavor
- Let the mixture sit for a few minutes before baking for better absorption
- Serve warm for the best texture and flavor
- Top with whipped cream or ice cream for added indulgence
Variations and Substitutions
- Swap bananas for berries, apples, or peaches
- Add chocolate chips for a richer dessert
- Use dairy-free milk for a lactose-free version
- Try different breads like brioche or sandwich bread
Serving Suggestions
- Serve warm with caramel sauce drizzled over the top
- Pair with vanilla ice cream
- Enjoy as a brunch dish with coffee
- Add fresh fruit for balance
Related Recipes
If you enjoy comforting desserts like this, you might also love this banana bread pudding variation or explore other easy desserts like 3-ingredient Nutella brownies and classic peach cobbler.
Frequently Asked Questions
Can I use fresh bread?
Yes, but it may need more time to absorb the custard mixture.
Can I make this ahead of time?
Yes. Assemble it ahead and bake when ready, or reheat before serving.
Can I substitute the bananas?
Yes, other fruits like apples, berries, or peaches work well.
Can I make this dairy-free?
Yes, substitute with plant-based milk and butter alternatives.
Storage
- Refrigerate leftovers up to 3 days
- Reheat in oven or microwave
- Best served warm
Final Thoughts
This banana bread pudding is a simple, comforting dessert that transforms everyday ingredients into something rich and satisfying. Whether you’re serving it for a special occasion or just because, it’s a recipe that brings warmth and familiarity to the table.
Banana Bread Pudding Recipe
This banana bread pudding recipe is a warm, comforting baked dessert made with custard-soaked bread, sliced bananas, and cozy spices, then finished with a rich vanilla sauce. It is perfect for holidays, brunch, or an easy family dessert, and tastes even better served with whipped cream.
Ingredients
Ingredients
- 4 cups cubed day-old French or sourdough bread
- 1/4 cup butter, melted
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sliced firm bananas
For the Sauce
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F and grease a 2-quart casserole dish.
- Add the cubed bread to the prepared dish and drizzle with melted butter. Toss gently so the bread is evenly coated.
- In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Fold in the sliced bananas.
- Pour the custard mixture over the bread cubes and stir gently so the bread absorbs the liquid evenly.
- Bake uncovered for 40 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
- While the pudding bakes, make the sauce. Melt the butter in a small saucepan over medium heat.
- In a small bowl, stir together the sugar and cornstarch, then whisk it into the melted butter to form a smooth paste.
- Add the milk and light corn syrup, stirring constantly. Bring the mixture to a full boil and cook for 1 minute.
- Remove the sauce from the heat and stir in the vanilla extract.
- Serve the banana bread pudding warm with the vanilla sauce spooned over the top.
Notes
Notes
Use day-old bread for the best texture and absorption. Firm bananas work best because they hold their shape during baking. Brioche or challah can be substituted for French or sourdough bread if you want a richer texture. This dessert is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a full dessert spread, serve it alongside 3-ingredient Nutella brownies or peach cobbler.
Equipment
2-quart casserole dish
Medium mixing bowl
Whisk
Small saucepan
Measuring cups and spoons
Knife and cutting board
Recipe Tips
For the best flavor, let the bread soak up the custard thoroughly before baking. This recipe works well for holidays, brunch gatherings, or as a make-ahead dessert. Pair this recipe with whipped cream, 3-ingredient Nutella brownies, and peach cobbler.
FAQ 1
Can I use fresh bread instead of day-old bread?
Yes, but day-old bread is best because it absorbs the custard more effectively. Fresh bread can still be used, though it may need a little extra time to soak up the mixture.
FAQ 2
Can I make banana bread pudding ahead of time?
Yes. You can assemble the pudding ahead, refrigerate it, and bake it later, which makes it a convenient dessert for holidays or gatherings.
FAQ 3
Can I use a different fruit instead of bananas?
Yes. Berries, apples, or peaches all work well in this recipe depending on the flavor profile you want.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 871Total Fat: 23gSaturated Fat: 12gUnsaturated Fat: 11gCholesterol: 140mgSodium: 1395mgCarbohydrates: 138gFiber: 5gSugar: 47gProtein: 26g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.