Banana Bread Pudding

Why You’ll Love This Recipe

• Rich and Comforting: The perfect balance of banana bread flavor and custard-filled goodness.

• Real Banana Flavor: Mashed bananas bring an intense, natural sweetness to the dish.

• Make-Ahead: You can prep it ahead of time and bake it just before serving.

• Crowd-Pleaser: This is a great dish for family gatherings, brunches, or holidays.

• Versatile: You can customize it with additional flavors like cinnamon, nuts, or chocolate chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 loaf of banana bread (store-bought or homemade)

• 1 large baguette (torn into 1-inch pieces)

• 1 ¾ cups heavy cream (divided)

• 1 ¾ cups whole milk (divided)

• 3 ½ teaspoons pure vanilla extract (divided)

• Kosher salt

• ¾ cup granulated sugar (divided)

• 3 egg yolks

• 1 cup mashed bananas (about 2 large ripe bananas)

• 6 large eggs

• 1 banana (sliced for garnish)

Directions

1. Preheat Oven: Set your oven to 250°F and grease a 9×13-inch baking dish liberally.

2. Prepare Bread: Cube the banana bread into 1-inch pieces, which should total about 6 cups. Place the cubed banana bread and torn baguette on a baking sheet and bake for 30 minutes to dry out.

3. Make Vanilla Sauce: In a small saucepan, combine ½ cup heavy cream, ½ cup whole milk, ½ teaspoon vanilla extract, and a pinch of salt. Heat until it begins to simmer, then remove from heat and set aside.

4. Make Custard: In a bowl, whisk together ¼ cup of sugar with the egg yolks. Add ¼ cup of the hot cream mixture, stirring to combine. Gradually add the rest of the hot cream mixture, stirring constantly. Return the mixture to the saucepan, and cook over low heat, stirring until thickened (175°F on a thermometer or when it coats the back of a spoon).

5. Strain and Set Aside: Pour the custard mixture through a fine sieve to remove any clumps. Cover with plastic wrap and set aside.

6. Prepare Custard Mixture: In a blender, combine the remaining 1 ¼ cups heavy cream, 1 ¼ cups whole milk, mashed bananas, eggs, ½ cup sugar, 3 teaspoons vanilla extract, and a pinch of salt. Blend until smooth, about 1 minute.

7. Soak Bread: Place the dried bread cubes into a large mixing bowl and pour the banana cream mixture over the bread. Stir to coat and let it sit for 30 minutes, stirring occasionally.

8. Assemble and Bake: Scoop the soaked bread into the prepared baking dish. Spoon some of the leftover custard over the bread, letting it soak in. Bake at 350°F for 30 minutes, then cover with foil and bake for an additional 25-30 minutes until golden brown and set.

9. Serve: Top with banana slices and drizzle with vanilla sauce before serving.

Servings and Timing

Servings: 12
Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes

Variations and Swaps

• Bread Variety: Use French bread or brioche for a different texture.

• Sugar: Swap half of the granulated sugar for brown sugar for a caramel-like flavor.

• Spices: Add cinnamon, nutmeg, or allspice for extra warmth and depth of flavor.

• Nuts or Chips: Stir in some walnuts, pecans, or chocolate chips to the filling for added texture.

Storage

• Fridge: Store leftovers in an airtight container for up to 4-5 days.

• Freezing: Freeze leftovers for 2-3 months. Thaw in the refrigerator and reheat before serving.

• Make-Ahead: Prepare the dish and refrigerate before baking. Add a few extra minutes to the baking time when ready to bake.

Tips for Success

• Dry Bread: Start with dry, day-old bread to ensure it soaks up the custard mixture.

• Ripe Bananas: The riper the bananas, the more intense the flavor in the pudding.

• Check Doneness: Make sure the custard is fully set by inserting a toothpick—it should come out clean.

• Bananas as Garnish: If making ahead, wait until serving to add fresh banana slices to prevent browning.

FAQs

How do I keep sliced bananas from turning brown?

Mix water and lemon juice in a 1:1 ratio, then dip the banana slices in the mixture to slow browning.

Can I make this ahead of time?

Yes, you can prep it and refrigerate for up to 24 hours before baking.

Can I freeze banana bread pudding?

Yes, freeze it before adding banana slices. Reheat in the oven after thawing.

Can I eat it cold?

Banana bread pudding can be eaten warm or chilled. It’s delicious either way.

Why did my vanilla sauce curdle?

To avoid curdling, make sure to not boil the sauce and stir continuously while it thickens.

Conclusion

Banana Bread Pudding is the ultimate comforting dessert that combines the best of banana bread with the richness of bread pudding. Whether served warm with vanilla sauce or chilled, this dessert is sure to become a favorite in your household. It’s easy to prepare, full of flavor, and perfect for any occasion!

Banana Bread Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Banana Bread Pudding combines the comfort of banana bread with the richness of a custard-filled pudding. Infused with ripe bananas, creamy milk, and a hint of vanilla, this decadent dessert is perfect for any occasion. Whether served warm with vanilla sauce or chilled, it’s a versatile and crowd-pleasing treat.

---

Ingredients

• 1 loaf of banana bread (store-bought or homemade)

• 1 large baguette (torn into 1-inch pieces)

• 1 ¾ cups heavy cream (divided)

• 1 ¾ cups whole milk (divided)

• 3 ½ teaspoons pure vanilla extract (divided)

• Kosher salt (pinch)

• ¾ cup granulated sugar (divided)

• 3 egg yolks

• 1 cup mashed bananas (about 2 large ripe bananas)

• 6 large eggs

• 1 banana (sliced for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat Oven:
  Set your oven to 250°F (120°C). Grease a 9×13-inch baking dish liberally.

• Prepare Bread:
  Cube the banana bread into 1-inch pieces, totaling about 6 cups. Place the cubed bread and torn baguette on a baking sheet and bake for 30 minutes to dry them out.

• Make Vanilla Sauce:
  In a small saucepan, combine ½ cup heavy cream, ½ cup whole milk, ½ teaspoon vanilla extract, and a pinch of salt. Heat until it begins to simmer, then remove from heat and set aside.

• Make Custard:
  In a bowl, whisk together ¼ cup of sugar with egg yolks. Add ¼ cup of the hot cream mixture, stirring to combine. Gradually add the rest of the hot cream mixture, stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring until thickened (175°F on a thermometer or when it coats the back of a spoon).

• Strain and Set Aside:
  Pour the custard mixture through a fine sieve to remove clumps. Cover with plastic wrap and set aside to cool.

• Prepare Custard Mixture:
  In a blender, combine the remaining 1 ¼ cups heavy cream, 1 ¼ cups whole milk, mashed bananas, eggs, ½ cup sugar, 3 teaspoons vanilla extract, and a pinch of salt. Blend until smooth, about 1 minute.

• Soak Bread:
  Place the dried bread cubes into a large mixing bowl and pour the banana cream mixture over the bread. Stir to coat and let it sit for 30 minutes, stirring occasionally.

• Assemble and Bake:
  Scoop the soaked bread into the prepared baking dish. Spoon some of the leftover custard over the bread, letting it soak in. Bake at 350°F (175°C) for 30 minutes, then cover with foil and bake for an additional 25-30 minutes until golden brown and set.

• Serve:
  Top with banana slices and drizzle with vanilla sauce before serving.

---

Notes

Bread Variety: Use French bread or brioche for a different texture.Sugar: Swap half of the granulated sugar for brown sugar for a caramel-like flavor.Spices: Add cinnamon, nutmeg, or allspice for extra warmth and depth of flavor.Nuts or Chips: Stir in walnuts, pecans, or chocolate chips to the filling for added texture.