Indulge in a classic comfort food reimagined! This Banana Bread Pudding recipe combines the beloved flavors of ripe bananas with the warm, custardy goodness of a traditional bread pudding. It’s an incredibly easy and delicious dish that serves beautifully as both a hearty breakfast or a decadent dessert. Get ready to create a new family favorite.
Table of Contents
Why You’ll Love This Banana Bread Pudding
You will adore this delightful dessert for several reasons:
- Delicious Flavor: Every bite bursts with sweet, banana-infused goodness and warm spices.
- Waste Not: This recipe is perfect for using up those overripe bananas sitting on your counter.
- Effortless Preparation: With straightforward steps, even beginner bakers can master this dish.
- Versatile Treat: Enjoy it plain, with ice cream, or drizzled with its accompanying caramel sauce.
- Ultimate Comfort: It is a warm, cozy treat that feels like a hug in a bowl, perfect for any time.
Ingredients
Gather these simple ingredients to create your luscious Banana Bread Pudding:
For the Bread Pudding:
- 1 16 oz loaf French bread: cut into 1-2 inch cubes
- 4 large eggs
- 1 cup heavy cream
- 1 1/2 cup whole milk
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar: packed
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 ripe bananas: mashed
- 1 1/4 cup chopped walnuts: divided
For the Caramel Sauce:
- 1/2 cup brown sugar: packed
- 3 Tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Splash of milk (or heavy cream)
Notes & Substitutions
You can customize this delightful Banana Bread Pudding recipe with a few simple tweaks.
- Bread Options: While French bread works wonderfully, feel free to use brioche, challah, or even sourdough for different textures. Stale bread is essential for soaking up the custard.
- Banana Ripeness: Use bananas with plenty of brown spots. Their sweetness and softness are key for maximum banana flavor in your bread pudding.
- Dairy Alternatives: For a lighter option, use a non-dairy milk like almond or oat milk. Remember that heavy cream adds richness.
- Sweetener Adjustments: Adjust the brown sugar in both the pudding and the caramel sauce to your preference. Start with a little less if you prefer it less sweet.
- Nut Alternatives: Substitute pecans or slivered almonds for walnuts. You can also omit nuts completely if you have allergies or preferences.
Equipment
You won’t need many special tools for this easy recipe:
- Two large mixing bowls
- Whisk
- 9×13 inch baking dish
- Measuring cups and spoons
- Microwave-safe bowl (for the caramel sauce)
Instructions For Banana Bread Pudding
Follow these simple steps to create your perfect Banana Bread Pudding:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Bread: Place your cubed French bread in a large mixing bowl and set it aside.
- Mix Custard: In a separate large bowl, whisk together the eggs, heavy cream, whole milk, sweetened condensed milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt until completely combined.
- Add Bananas & Walnuts: Stir the mashed ripe bananas and 1 cup of the chopped walnuts into the custard mixture.
- Soak Bread: Pour the prepared custard mixture over the diced bread cubes. Stir gently to ensure all the bread is coated. Let the bread soak for about 20 minutes; this allows it to absorb the delicious liquid.
- Prepare Baking Dish: While the bread soaks, lightly spray a 9×13 inch baking dish with non-stick cooking spray.
- Transfer & Bake: Once the bread has soaked, spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of chopped walnuts over the top. Bake for about 1 hour, or until the center is no longer jiggly and the top is golden brown and slightly toasted.
- Cool Slightly: Remove the banana bread pudding from the oven and let it cool slightly on a wire rack.
- Make Caramel Sauce: In a microwave-safe bowl, combine the 1/2 cup brown sugar, butter, vanilla extract, and a splash of milk. Microwave on high, stirring every 30 seconds, until the mixture bubbles and the sugar dissolves (alternatively, heat on the stove in a small saucepan over medium heat).
- Serve: Pour the warm caramel sauce generously over the slightly cooled banana bread pudding. Slice and serve warm for the ultimate treat.
Pro Tips & Troubleshooting
Achieving the perfect texture for your Banana Bread Pudding is easy with these tips.
- Use Stale Bread: Stale or day-old bread is crucial. It acts like a sponge, soaking up the custard without becoming mushy during baking.
- Don’t Overmix Custard: Whisk the custard until just combined. Overmixing can incorporate too much air, which may lead to a tougher pudding.
- Perfect Jiggly Center: The bread pudding is done when the center looks set but still has a slight “jiggle” when gently shaken. For food safety, the internal temperature of bread pudding should reach 170-175°F (77-79°C) to indicate doneness.
- Prevent Soggy Pudding: Ensure your bread soaks adequately but avoid over-soaking, which can lead to a dense, soggy bottom. Baking it thoroughly prevents any unbaked custard from making it wet.
Common Mistakes & Troubleshooting
- Undercooked Custard: If your pudding is still too liquid in the center, bake it longer at a slightly lower temperature (e.g., 325°F/160°C). A water bath can help it cook more evenly.
- Overly Sweet Sauce: If the caramel sauce is too sweet, add a tiny pinch of salt to balance the flavor. A little lemon juice can also cut the sweetness.
- Burning the Top: If the top browns too quickly before the center cooks, loosely cover the baking dish with aluminum foil for the remainder of the baking time.
Serving, Storage, & Variations
Enjoy your delightful Banana Bread Pudding in many ways!
- Serving Suggestions: This pudding is fantastic on its own. For an extra special treat, serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or extra caramel sauce.
- Storing Leftovers: Store any leftover banana bread pudding in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warm, or warm larger amounts in the oven at 300°F (150°C) until heated through.
Variations
- Chocolate Chip Banana Bread Pudding: Fold 1/2 cup of chocolate chips into the custard along with the bananas and walnuts for a delightful twist.
- Rum or Bourbon Sauce: Infuse your caramel sauce with a splash of rum or bourbon for an adult-friendly flavor profile. Add it after the sauce is removed from heat.
- Coconut Banana Bread Pudding: Add 1/2 cup of shredded unsweetened coconut to the custard mixture for a tropical note.
- Different Spices: Experiment with other warm spices like cardamom, ground ginger, or a pinch of pumpkin pie spice to enhance the banana flavor.
Nutrition
Disclaimer: Nutritional information is an estimate based on the ingredients and serving size provided. It may vary based on specific brands and preparation methods.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 serving |
| Calories | 473 kcal |
| Carbohydrate Content | 63 g |
| Protein Content | 10 g |
| Fat Content | 21 g |
| Saturated Fat Content | 8 g |
| Cholesterol Content | 92 mg |
| Sodium Content | 378 mg |
| Fiber Content | 3 g |
| Sugar Content | 35 g |
| Potassium Content | 358 mg |
| Vitamin A Content | 535 IU |
| Vitamin C Content | 3.8 mg |
| Calcium Content | 112 mg |
| Iron Content | 2.4 mg |
Frequently Asked Questions
Can I use fresh bread?
Using day-old or stale bread is best because it absorbs the custard without getting soggy. Fresh bread can sometimes turn mushy.
How ripe should the bananas be?
Choose bananas that are very ripe, with plenty of brown spots. They are sweeter and mash more easily, imparting more flavor to the banana bread pudding.
Can I make this ahead of time?
You can assemble the pudding mixture the night before and refrigerate it. Let it come to room temperature for about 30 minutes before baking.
Is banana bread pudding served warm or cold?
This dish is typically served warm, especially with the warm caramel sauce, but it is also delightful at room temperature.
Conclusion
This Irresistible Banana Bread Pudding recipe truly delivers on flavor and ease. It’s a fantastic way to transform simple ingredients into a comforting, crowd-pleasing dish that tastes like pure joy.
We encourage you to try this recipe soon; your family will thank you! Let us know what you think by leaving a comment and rating the recipe below.
Banana Bread Pudding
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Place cubed French bread in a large bowl and set aside.
- In another bowl, whisk eggs, cream, milk, condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt until combined.
- Stir in mashed bananas and 1 cup of walnuts.
- Pour custard over bread cubes and mix gently to coat. Let soak for 20 minutes.
- Transfer mixture to prepared baking dish. Sprinkle remaining walnuts on top.
- Bake for about 1 hour until center is set and top is golden.
- Let cool slightly on a wire rack before serving.
- For caramel sauce, microwave brown sugar, butter, vanilla, and milk in 30-second intervals until smooth and bubbling.
- Drizzle warm caramel sauce over banana bread pudding and serve.
Nutrition
Notes
- Use day-old bread to soak up the custard without becoming mushy.
- Bananas should be very ripe for best flavor.
Tried this recipe?
Let us know how it was!Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
