Banana Bread Pudding Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 481kcal

Author: Becky Hardin

This banana bread pudding is warm, gooey, and packed with fresh bananas. Cubes of hearty bread soak in a vanilla custard for a rich, cozy dessert—or breakfast! Top vanilla glaze for an indulgent finish.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 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 8x8-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

*You can also use leftover banana bread. Toast cubed banana bread in a single layer at 350°F until dry.

**Any kind of milk will work, but I find whole milk gives the richest flavor. You can also use half-and-half or heavy cream in a pinch.

Tips:

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.

Make-Ahead: You can assemble the pudding the night before, cover, and refrigerate. Bake the next day straight from the fridge (add 5–10 extra minutes).

Storage: 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.

Nutrition