Banana Bread Pudding is a delicious dessert that brings together the comfort of banana bread and the warm, comforting feel of bread pudding. It’s perfect for using up stale bread and ripe bananas, transforming them into a sweet treat that everyone will love. This recipe is easy to follow and makes for a wonderful dessert at any gathering.
Why Make This Recipe
Making Banana Bread Pudding is not just about creating a tasty dish; it’s also about using ingredients you might already have at home. Leftover bread and overripe bananas often end up in the trash, but this recipe gives them a second chance. Plus, who can resist a creamy, warm dessert topped with crunchy nuts and a homemade caramel sauce? It’s a delightful way to please your family or guests.
How to Make Banana Bread Pudding
Ingredients:
- 16 oz. (454 g) day-old, stale buttery bread
- 4 ripe, mashed bananas
- 4 large eggs, room temperature
- 1 cup (200 g) light brown sugar
- 1½ cup (360 ml) heavy cream
- 1½ cup (360 ml) milk
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups chopped pecans or walnuts, optional
- ½ cup (100 g) light brown sugar (for topping)
- ½ cup (120 ml) heavy cream (for caramel sauce)
- 4 tablespoons (57 g) unsalted butter (for caramel sauce)
- ¼ teaspoon salt (for caramel sauce)
- 1 – 2 firm bananas, sliced for topping (optional)
Directions:
- Preheat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9×13 oven-safe casserole dish.
- Slice day-old and stale bread into 1-inch cubes. If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 – 15 minutes until dried out.
- In a large mixing bowl, mash the bananas until smooth with just a few lumps. Then whisk the eggs together with the mashed bananas until combined.
- Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt, and the ground spices until well mixed.
- Add the cubed bread and half of the chopped nuts into the bowl. Gently mix until the bread soaks up the custard. Let the mixture sit while the oven continues to preheat.
- After the oven has preheated for about 30 minutes, transfer the bread pudding into the prepared dish. Top with the remaining chopped nuts.
- Bake for 50 – 60 minutes. The center should be puffed and a toothpick inserted should come out with a few moist crumbs. Let it cool for 10 – 15 minutes before serving.
- To make the caramel sauce, combine light brown sugar, heavy cream, butter, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook and stir for 2 minutes and then remove from heat. Allow the sauce to cool for 5 minutes.
- Serve the bread pudding topped with caramel sauce, toasted pecans, and optional whipped cream or sliced bananas.
How to Serve Banana Bread Pudding
Banana Bread Pudding is best served warm. You can drizzle it with homemade caramel sauce and add a dollop of whipped cream on top. For extra flavor, add sliced bananas on top just before serving. It also tastes great at room temperature or even chilled if you prefer.
How to Store Banana Bread Pudding
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat it in the oven or the microwave. If you have extra caramel sauce, store it separately in the fridge.
Tips to Make Banana Bread Pudding
- Use day-old bread for the best texture.
- Feel free to use any bread you like, such as brioche, challah, or even traditional banana bread.
- For added flavor, you can mix in chocolate chips or other nuts.
- Make sure the bananas are ripe for the sweetest flavor.
Variation
You can add dried fruit, like raisins or cranberries, into the mix for a different texture and flavor. If you want to make it a chocolate treat, sprinkle chocolate chips in with the bread before baking.
FAQs
1. Can I use fresh bread instead of stale bread?
Yes, but it’s best to toast it a little to help it absorb the custard better.
2. How do I know when the bread pudding is done?
The top should be golden brown and puffed up, and a toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
3. Can I freeze banana bread pudding?
Yes, you can freeze it before or after baking. Just make sure it is in an airtight container. Thaw it in the fridge overnight before reheating.
Banana Bread Pudding
Ingredients
Main Ingredients
- 16 oz day-old, stale buttery bread Cut into 1-inch cubes
- 4 ripe, mashed bananas For the pudding mix
- 4 large eggs, room temperature
- 1 cup light brown sugar
- 1.5 cups heavy cream For pudding mix
- 1.5 cups milk For pudding mix
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt For pudding mix
- 1.5 cups chopped pecans or walnuts, optional For pudding mix and topping
- 0.5 cup light brown sugar, for topping
- 0.5 cup heavy cream, for caramel sauce
- 4 tablespoons unsalted butter, for caramel sauce
- 0.25 teaspoon salt, for caramel sauce
- 1-2 firm bananas sliced for topping, optional
Instructions
Preparation
- Preheat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9×13 oven-safe casserole dish.
- Slice day-old and stale bread into 1-inch cubes. If the bread isn’t stale enough, toast the slices in a toaster oven or bake in the oven for about 10 – 15 minutes until dried out.
- In a large mixing bowl, mash the bananas until smooth with just a few lumps. Then whisk the eggs together with the mashed bananas until combined.
- Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt, and the ground spices until well mixed.
- Add the cubed bread and half of the chopped nuts into the bowl. Gently mix until the bread soaks up the custard. Let the mixture sit while the oven preheats.
Baking
- Transfer the bread pudding mixture into the prepared dish. Top with the remaining chopped nuts.
- Bake for 50 – 60 minutes. The center should be puffed and a toothpick inserted should come out with a few moist crumbs. Let it cool for 10 – 15 minutes before serving.
Making Caramel Sauce
- Combine light brown sugar, heavy cream, butter, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook and stir for 2 minutes and then remove from heat. Allow to cool for 5 minutes.
Serving
- Serve the bread pudding topped with caramel sauce, toasted pecans, and optional whipped cream or sliced bananas.
