This banana bread pudding is rich, cozy, and so simple to make–perfect for breakfast, brunch, or dessert. I soak cubes of hearty bread in a sweet custard made with milk, eggs, and vanilla. Fresh bananas melt into every bite for extra creaminess. It’s warm, gooey, and indulgent, just like the best comfort food should be. Top it with a quick vanilla glaze for an irresistible finish!
Top Reader Reviews
Instead of glaze. I made vanilla Rum sauce…out of sight…I made one with raisins too. Yum 😋
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Amazing!!!
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Bread Pudding with Bananas
I love banana pudding, and I love bread pudding… so why choose? My bread pudding with bananas is the perfect mashup of two favorite desserts. Sliced bananas add natural sweetness and creaminess to the custard, perfectly paired with cinnamon and vanilla. I use whole milk for richness and sturdy bread that can hold up to all that delicious custard.
This easy banana bread pudding is also great for using up old bread or overripe bananas I already have on hand. It’s just as delicious cold the next day–a little slice with my morning coffee is the best way to start the day!
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Use Day-Old Bread for the Best Texture
Over the years, I’ve learned that the secret to perfect bread and banana pudding is using day-old or slightly stale bread. Fresh bread can turn mushy once it’s soaked in the custard, but drier bread absorbs the liquid evenly for a tender, pudding-like texture without being soggy. If your bread is fresh, cube it and toast it in the oven for about 10 minutes before mixing everything together–it makes a world of difference.
Banana Bread Pudding Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- 4 cups cubed hearty bread (from 1 loaf)*
- 2 ripe bananas sliced
- 3 large eggs room temperature
- 2 cups whole milk **
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking pan.
- Place the bread cubes and bananas into the prepared baking pan. Set aside.4 cups cubed hearty bread, 2 ripe bananas
- In a medium bowl, lightly beat the eggs. Add the milk, sugar, melted butter, vanilla, cinnamon, and salt. Pour over the bread/banana mixture and stir to coat.3 large eggs, 2 cups whole milk, ½ cup granulated sugar, ¼ cup unsalted butter, 2 teaspoons pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
- Bake, uncovered, for about 40 minutes.
- For the glaze, combine the glaze ingredients in a medium bowl, whisk to combine, and drizzle over top of the baked pudding. Slice the bread pudding into 8 equally-sized pieces and serve.1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 tablespoon water
Notes
- I recommend buying hearty bread from your local grocery store or preparing it at home before using it in this recipe. Leave it out the day before so that it becomes slightly hard. Stale bread will soak up the custard better.
- To quickly dry out fresh bread, pop cubes in a 300°F oven for about 10 minutes.
- I like to use overripe bananas with brown skins since they taste sweeter.
- Layer the banana slices throughout instead of just on top or bottom for even flavor and texture.
- Feel free to add some raisins or chopped walnuts!
- The pudding is ready when the center is set but still slightly wobbly.
- I like to let the pudding rest for 10-15 minutes before cutting into it so it sets up and is easier to serve.
- Serve warm with a drizzle of caramel sauce, maple syrup, or a scoop of vanilla ice cream.
- Reheat in the microwave for 30 seconds per piece or in a 325°F oven for 10-15 minutes until warmed through.
Bread Pudding Made with Banana Bread
If you’ve got a real sweet tooth, try making this banana bread pudding with actual banana bread! Just cube the bread like you would any other loaf, then toast it in a 350°F oven for 10-15 minutes, until it’s slightly crisp on the outside. Once it’s dried out, it’s ready to soak up all that delicious custard.
How to Make Banana Bread Pudding Step-by-Step
Prep: Gather up everything you need to make this banana bread pudding recipe. Preheat your oven to 375°F and grease an 8×8-inch baking pan. Cube the bread, slice the bananas, and melt the butter. To quickly dry out fresh bread, pop cubes in a 300°F oven for about 10 minutes.
Layer the Bread and Bananas: Place 4 cups of cubed hearty bread and 2 sliced bananas into the prepared baking pan. Set aside. I like to layer the banana slices throughout instead of just on top for an even flavor and texture.
Bake the Pudding: In a medium bowl, lightly beat 3 large, room-temperature eggs. Add 2 cups of whole milk, ½ cup of granulated sugar, ¼ cup of melted unsalted butter, 2 teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Pour over the bread/banana mixture and stir to coat. Bake, uncovered, in the preheated oven for about 40 minutes. The pudding is ready when the center is set but still slightly wobbly.
Glaze the Pudding: Combine 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of water in a medium bowl. Whisk to combine and drizzle over the top of the baked pudding. Let the pudding rest for 10-15 minutes before serving so it has time to set. Slice the bread pudding into 8 equally-sized pieces and serve.
How to Store, Freeze, and Reheat
Store leftover banana bread pudding in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave for 30 seconds per piece or in a 325°F oven for 10-15 minutes until warmed through.
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