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Banana Bread Pudding

A cozy twist on classic bread pudding made with ripe bananas. Soft, sweet, and perfectly golden on top. It works for brunch or dessert!
Prep Time20 minutes
Cook Time40 minutes
resting time10 minutes
Total Time1 hour 10 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: Banana bread pudding, banana bread pudding recipe, banana bread pudding with caramel sauce, banana breakfast ideas, bread pudding, bread pudding ideas, bread pudding with bananas, easy banana bread pudding
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

  • 1 loaf dried bread, cut into 1 ½-inch pieces about 1 loaf of French bread (11-12 cups)
  • 3 tablespoons melted unsalted butter
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup mashed bananas about 1 large banana
  • 1 ½ cups sliced bananas about 2 ½ large bananas

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
  • Add 1 loaf dried bread, cut into 1 ½-inch pieces to a large bowl and toss with 3 tablespoons melted unsalted butter.
  • Add 4 large eggs and 1 cup granulated sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
  • Add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup mashed bananas and mix until combined.
  • Add 1 ½ cups sliced bananas to the bowl with the bread and toss to combine.
  • Pour the egg mixture over the bread and use your hands to gently mix it until all of the bread has been soaked in the eggs.
  • Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the pieces of bread as needed to evenly fill the dish.
  • Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan.
  • Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

Notes

Make Ahead, Storage, & Reheating Instructions
  • Make Ahead: Cover tightly with plastic wrap and refrigerate up to 1 day before baking. Add 10–15 minutes to the bake time since it’ll be chilled.
  • Store: Keep leftovers covered or in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in the fridge for 1–2 days before baking.
  • Reheat: Warm single servings in the microwave in 30-second bursts, or heat the whole dish at 350ºF for 10–15 minutes until hot in the center.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg

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