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.
Directions
Step 1: Prepare the bread
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
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
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
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.
Remove the saucepan from the heat and stir in the vanilla.
Serve the warm sugar sauce topping over the warm pudding.
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
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.
