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Banana Bread Pudding

 Banana Bread Pudding
When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, West Farmington, Ohio
6 ServingsPrep: 10 min. Bake: 40 min.


  • 4 cups cubed day-old French or sourdough bread (1-in. pieces)
  • 1/4 cup butter, melted
  • 3 eggs
  • 2 cups milk
  • 1/2 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sliced firm bananas (1/4-inch pieces)
  • SAUCE:
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3/4 cup milk
  • 1/4 cup light corn syrup
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Place the bread cubes in a greased 2-qt. casserole; pour butter over
  • and toss to coat. In a medium bowl, lightly beat eggs; add milk,
  • sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
  • Pour over bread cubes and stir to coat. Bake, uncovered, at 375°
  • for 40 minutes or until a knife inserted near the center comes out

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Banana Bread Pudding (continued)

Directions (continued)

  • clean.
  • Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar
  • and cornstarch; add to butter. Stir in milk and corn syrup. Cook and
  • stir over medium heat until the mixture comes to a full boil. Boil
  • for 1 minute. Remove from the heat; stir in the vanilla. Serve warm
  • sauce over warm pudding. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 439 calories, 21 g fat (12 g saturated fat), 157 mg cholesterol, 561 mg sodium, 56 g carbohydrate, 1 g fiber, 9 g protein.