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Banana Bread Pudding: The Ultimate Comfort Food

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Banana Bread Pudding is a simple and easy comfort food classic with a twist. It’s the flavor of an ample sweet cinnamon custard baked into cubes of leftover bread, sweetened with bananas. It’s a dream.

Banana Bread Pudding in a White Oval Casserole

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When you top it with a warm Vanilla Cream Sauce, it becomes the ultimate in comfort food.

Much like our always-popular Cinnamon Brioche Bread Pudding, this Banana Bread Pudding will be a simple and easy treat you’ll return to often.

If you love banana bread, you can’t help but adore this cozy treat!

Banana Bread Pudding Ingredients

To make this warm and cozy dessert recipe, gather these simple ingredients. 

French Bread, Italian, Sourdough… or even Brioche or Challah:
Cube the bread into 1-inch pieces. Day-old bread is best, but if you have fresh, pop the cubes into a 375-degree oven for 5 to 10 minutes to dry. Dry bread soaks up the custard much better.

Banana:
You need about 1 cup of 1/4-inch slices of banana. I use one large banana, sliced but more is not out of the question either!

Custard:
Gather these simple pantry ingredients. Large eggs, milk (or a combination of milk and heavy cream for extra richness), sweetened condensed milk, brown sugar, vanilla extract, and ground cinnamon, nutmeg, and allspice.

Banana Bread Pudding with a serving missing.

Warm Vanilla Cream Sauce Ingredients

The sauce isn’t absolutely necessary. It’s delicious enough without it. But oh my… with warm sauce drizzled over fresh from-the-oven Banana Bread Pudding? It becomes a dream.

Here’s what you need for the sauce.

  • Milk (whole milk or 2%)
  • Sugar
  • Cornstarch
  • Butter
  • Vanilla
Fresh bananas and cubed bread in a casserole for Banana Bread Pudding

How to Make the Banana Bread Pudding

Lay slices of banana on the bottom of a greased 2-quart casserole. Top with 1-inch cubbed bread. 

Cubed Bread in White Casserole for Banana Bread Pudding

In a medium bowl, lightly beat eggs, then stir in milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt.

Pour the egg mixture over the bread cubes. Gently push the bread cubes and bananas into the egg mixture, stirring to coat with the custard thoroughly. Let the pudding sit and absorb the liquid while preheating the oven to 375 degrees F.

Baked Banana Bread Pudding without Vanilla Cream Sauce

Bake, uncovered, at 375° for 40 minutes or until the center is set and the bread is golden.

Warm from the Oven Banana Bread Pudding Drizzled with Vanilla Cream SauceDrizzle Vanilla Cream Sauce over warm Banana Bread Pudding before serving.

How to Store Leftovers

If you have leftovers, cover and refrigerate for up to 3 days.

Individual Serving of Banana Bread Pudding
Banana Bread Pudding with a serving missing.

Banana Bread Pudding

Banana Bread Pudding, is a simple and easy comfort food classic with a twist. It's the flavor of an ample sweet cinnamon custard baked into cubes of leftover bread, sweetened with bananas. It's a dream.
4.7 from 3 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
Author: Stephanie Wilson

Ingredients 

  • 1 large banana sliced
  • 4 cups bread cubed in 1 in. pieces
  • 3 large eggs
  • 2 cups milk
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt

Vanilla Cream Sauce

  • 1/4 cup butter
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 3/4 cups milk or half and half
  • 1 teaspoon vanilla

Instructions

  • For the Banana Bread Pudding: Lay slices of banana on the bottom of a greased 2-quart casserole. This helps keep the bananas from getting dried out when baked. Then scatter the bread cubes over the top of the banana slices.
  • In a medium bowl, lightly beat eggs, then stir in milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt.
  • Pour the egg mixture over the bread cubes. Gently push the bread cubes into the egg mixture with the back of a spoon or spatula. You want all of the bread cubes to be thoroughly coated.
  • Preheat the over to 375 degrees F and let the bread pudding sit and absorb the liquid while the oven is preheating.
  • Bake, uncovered, for 35 to 40 minutes or until the center is is set, the top is golden and a knife inserted in the middle comes out clean.
  • For the Sauce: Melt the butter in a small saucepan. Whisk in the sugar and cornstarch. Then stir in the milk (or cream) and bring to a boil for 1 minute. Remove the sauce from the heat, stir in the vanilla and serve over the Banana Bread Pudding.

Video

Notes

Bread

  • Any French, Italian, country loaf or even Challah is delicious when made into bread pudding. Day-old is best
    so the drier bread soaks up the delicious custard.

Leftovers:

  • Refrigerate any leftovers in a covered container.

Additions:

  • If you love Banana Chocolate Chip, you might want to change up the recipe to include a sprinkling of chocolate chips over the bread pudding before you bake it.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 41g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 391mg | Fiber: 1g | Sugar: 25g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Desserts
Cuisine: American
Keyword: banana bread, banana bread pudding, bread pudding

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2 Comments

  1. Made this for a Mother’s Day brunch. I really enjoyed it but seem peoplemjist said it was okay. I did add chocolate chips and was glad I did. I would make this again.

    1. Hi Kim! Thank you for trying the recipe– I love it too, especially with chocolate chips.

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