If you’re staring at two mushy bananas and a half loaf of stale bread, this banana bread pudding recipe is the hero you didn’t even know you needed. Banana bread is one thing (and if you haven’t checked out this banana banana bread recipe, you might wanna), but banana bread pudding is next-level comfort. I can’t tell you how many times I’ve pulled this together when company popped by or the dessert cravings hit like a freight train. Actually, this recipe is a riff on my old Sunday brunch favorite, but better—yes, I’m that confident. Hang tight, because if you like classic banana flavor or maybe just need inspiration for your leftover loaf, you’re in the right place. Before we jump in, you might also want to sneak a peek at this ultimate moist banana bread recipe you need to try. Both are legit. 
How do you make Banana Bread Pudding?
Alright, no fancy tricks here. Even if you’ve burned toast, you can pull off banana bread pudding. Grab your old bread, some bananas you almost gave up on, eggs, milk, sugar, and—well, you know, the usual.
Start by chunking up your bread and tossing it in a greased baking dish. I kind of like big, awkward pieces, but if you wanna cube ‘em up all neat, live your life. Mash those bananas. Don’t be gentle! Mix together with eggs, sugar, vanilla, milk, a pinch of salt, and maybe some cinnamon if you’re feeling sassy. Pour it over your bread chunks. Let everything hang out for ten minutes so the bread can soak up the good stuff.
Bake until golden and puffy, about thirty-five to forty minutes. I’ve pulled it at thirty-four, I’ve left it way longer by accident—still good. House will smell wild, in the best way. Seemingly effortless, but your family will think you’re moonlighting as a five-star pastry chef. Trust me.
“I literally never thought leftovers and brown bananas could taste so fancy. My picky husband went for seconds.”
What kind of bread is used for bread pudding?
Lemme be real for a second: Almost any bread will do the trick, but there are a few things to keep in mind. I’ve used everything from dry old sandwich bread to that artisan sourdough that got a bit too crusty. Challah, brioche, or something with a little more body gives you the creamiest texture with a slightly custardy bite. But—here’s the kicker—if all you have is boring white bread? Go for it. The banana flavor pretty much makes everyone forget about the base.
Oh, and don’t shy away from using a cinnamon swirl or that brown bread you bought for your health kick. Stunning results, I swear. Just avoid super soft, fresh bread—it can get too gloopy instead of that dreamy, set custard moment you want.
But if you’d rather stick to traditional homemade flavors, stroll by my favorite banana bread or try a crazy good banana bread brownies recipe to have even more options for leftovers. 
Tips for making perfect banana bread pudding
You’d think this dish is foolproof (and mostly, it is), but there are some secret moves you’ll thank me for:
- Use sturdy bread. Day-old is best because it handles the milk/egg bath like a champ.
- Let your bananas get brown. More spots? More sweetness and flavor, no joke.
- Don’t rush the soak. Give the bread and custard time to get to know each other—ten minutes minimum.
- Watch your bake time. Keep an eye on those edges; you want golden brown, not dark brown disaster.
You can also sneak in chocolate chips or walnuts if you like a little extra. Top with a scoop of ice cream? Insanely good.
How to store leftover bread pudding
So, you overestimated everyone’s stomachs (been there). Good news: this dessert is happy to stick around for a few days. Cool the banana bread pudding to room temp before packing it up. I usually pop mine in an airtight container—fridge for up to four days, easy. If you like it warm (obviously), just nuke individual servings in the microwave for twenty seconds.
It actually tastes better on day two. That’s not just something bloggers say. If it’s been longer than four days, I’d suggest freezing. Wrap slices tight, freezer bag ‘em, and they’ll keep for up to two months. I reheated once three weeks later and it tasted stellar—true story.
How to make brown sugar caramel sauce
You want a showstopper? Don’t skip this. A brown sugar caramel sauce takes your banana bread pudding to fancy-dinner-party status with about five minutes of work. Not kidding.
Melt four tablespoons of butter with half a cup of brown sugar in a small saucepan. Stir until it bubbles. Add a little heavy cream, stir it all together, and throw in a pinch of salt if you like that salty-sweet thing. Pour it all over your warm banana bread pudding—no one’s going to complain, believe me.
Drizzle it while the pudding’s hot and magic happens. Heads up, this stuff is dangerously addictive.
Common Questions
Can I use gluten-free bread for banana bread pudding?
Absolutely, but pick a gluten-free loaf that’s hearty and not too soft. You want it to hold up.
Can I make banana bread pudding ahead of time?
You sure can! Prep it, chill overnight, and bake fresh when you want it. It might even taste better after a rest.
Can I swap white sugar for coconut sugar or honey?
Sure, but the flavor will change a bit. Still delicious, though. Go wild.
Why did my pudding come out soggy?
Probably too much milk, super-fresh bread, or not baked quite long enough. Just let it hang out in the oven a bit longer next time.
Any creative mix-in ideas?
Yes, always! Chocolate chunks, toasted pecans, or even a splash of bourbon for the grown-ups.
The Sweetest Way to Use Up Those Bananas
That’s banana bread pudding for you—easy, cozy, and definitely crowd-pleasing. No one’s judging your slightly-too-brown bananas, not with this kind of homemade dessert on the table. If you’re looking to branch out, try recipes from folks who really know their stuff, like Banana Bread Pudding – Tornadough Alli, or get extra inspired by Banana Bread Pudding – Mess in the Kitchen and that over-the-top Chocolate Banana Bread Pudding Recipe. Seriously—give this a shot. You’ll wish you started making banana bread pudding years ago. 
Banana Bread Pudding
Ingredients
For the pudding
- 4 slices stale bread Use sturdy, day-old bread.
- 2 medium ripe bananas The browner, the better for sweetness.
- 2 eggs
- 2 cups milk Regular or non-dairy milk can be used.
- ½ cup sugar White sugar or coconut sugar can be substituted.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cinnamon Optional, for added flavor.
For the caramel sauce
- 4 tablespoons butter For melting.
- ½ cup brown sugar
- ¼ cup heavy cream Add a pinch of salt for flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Chunk the stale bread and place it into the greased baking dish.
- In a large bowl, mash the ripe bananas.
- Mix the bananas with the eggs, sugar, vanilla extract, milk, salt, and cinnamon until well combined.
- Pour the mixture over the bread chunks and let it soak for at least 10 minutes.
Baking
- Bake in the preheated oven for 35-40 minutes until golden and puffy.
Caramel Sauce
- In a small saucepan, melt the butter and brown sugar over medium heat until bubbly.
- Stir in the heavy cream and a pinch of salt, and mix well.
- Drizzle the warm caramel sauce over the banana bread pudding before serving.
