Banana Bread Pudding Recipe photo by Taste of Home
Total Time
Prep: 10 min. Bake: 40 min.
Warm and indulgent, this banana bread pudding makes a wonderful main dish for a weekend brunch or a family breakfast.

Updated: Apr. 17, 2024

Banana bread pudding is the perfect way to use that too-dry-to-eat loaf of bread sitting in your pantry. Our recipe is easy: Cut up the loaf, soak the pieces in a cinnamon custard base and bake them with slices of bananas. What takes this warm, rich and banana-y bread pudding to the next level is the homemade sugar sauce topping that’s drizzled on the baked dish.

Ingredients for Banana Bread Pudding

  • Bread: Use day-old French or sourdough bread for this recipe. You want the bread to be dry, but not necessarily stale.
  • Eggs: A custard base isn’t complete without eggs! Make sure you’re baking with room-temperature eggs so the custard sets up nicely.
  • Whole milk: We use whole milk for the custard base and sugar sauce topping. Swap in eggnog for the milk to really take this recipe to the next level.
  • Cinnamon: A few dashes of sweet cinnamon add warm flavor to the custard base.
  • Nutmeg: Just a hint of nutmeg adds a bold, spicy, cozy note that pairs perfectly with bananas.
  • Bananas: You’re probably used to baking with super ripe brown bananas. However, you’ll want firm bananas for this recipe! Just make sure they’re not green.
  • Light corn syrup and vanilla extract: The robust flavors of corn syrup and vanilla enhance the fantastic sugar sauce topping.


Step 1: Prepare the bread

Pouring Melted Butter on Cubes of BreadTMB Studio

Preheat the oven to 375°F. Place the bread cubes in a greased 2-quart casserole dish. Pour the melted butter over the cubes and toss to coat.

Step 2: Create the custard base

Stirring Bananas in a large bowlTMB Studio

In a medium bowl, lightly beat the eggs. Whisk in the milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in the bananas.

Step 3: Bake the bread pudding

Stirring Bread and Banana Mixture in BowlTMB Studio

Pour the custard base with bananas over the bread cubes and stir to coat. Bake, uncovered, until a knife inserted in the center comes out clean, about 40 minutes.

Step 4: Make the sugar sauce topping

Mixing sugar and cornstarch in a sauce pan over heatTMB Studio

While the bread pudding is baking, melt the butter in a small saucepan. Whisk together the sugar and cornstarch, then add the mixture to the butter. Whisk in the milk and corn syrup. Cook and whisk over medium heat until the sugar sauce comes to a full boil. Boil for one minute.

Stirring Vanilla syrup in sugar and cornstarch mixtureTMB Studio

Remove the saucepan from the heat and stir in the vanilla.

Pouring warm sauce over baked banana bread puddingTMB Studio

Serve the warm sugar sauce topping over the warm pudding.

Banana Bread PuddingTMB Studio

Recipe Variations

  • Use banana bread pieces: Create a double banana bread pudding by swapping in cubed pieces of banana bread for the French or sourdough bread! Before assembly, make sure you toast the banana bread cubes by baking them in a single layer on a baking sheet at 350°F until they are dry.
  • Bake it in the slow cooker: Follow our slow-cooked bread pudding recipe for a bread pudding with apple and cranberry that cooks low and slow.
  • Swap in some blueberries: Not a fan of bananas? You’re in luck: Our over-the-top blueberry bread pudding is a contest winner.

How to Store Banana Bread Pudding

To store the banana bread pudding, allow it to cool completely to room temperature. Wrap the pan in storage wrap or place the pudding in an airtight container, and refrigerate. Banana bread pudding can last in the fridge for up to four days.

Banana Bread Pudding Tips

Banana Bread Pudding served in a bowlTMB Studio

Do you serve banana bread pudding hot or cold?

This banana bread pudding recipe can be served hot or cold, but most people prefer it served warm. We love to eat this pudding with a copycat coffee shop drink on the side, and who can say no to a scoop of ice cream on top?

What kind of bread is used for banana bread pudding?

We prefer to use day-old French or sourdough bread, but you could also use day-old challah, brioche or croissants. We love using extra-rich, buttery breads for this banana bread pudding recipe!

What other toppings can you add to this recipe?

To switch up this recipe, drizzle on some sticky caramel sauce or Nutella. You can also sprinkle servings with mini chocolate chips or toffee brickle pieces.

Watch how to Make Banana Bread Pudding

Banana Bread Pudding

Prep Time 10 min
Cook Time 40 min
Yield 6 servings.


  • 4 cups cubed day-old French or sourdough bread (1-in. pieces)
  • 1/4 cup butter, melted
  • 3 large eggs, room temperature
  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 teaspoons 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 whole milk
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract


  1. Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
  2. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean.
  3. 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.

Nutrition Facts

1 serving: 439 calories, 21g fat (12g saturated fat), 157mg cholesterol, 561mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 9g protein.