This caramel banana bread pudding turns stale bread and overripe bananas into a rich, custardy bake topped with toasted pecans and a warm brown sugar caramel sauce.
It is a great way to use up leftover bread and spotty bananas, and it cuts into 12 generous squares for a crowd. Serve it warm, with the sauce spooned over the top.
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Why This Caramel Banana Bread Pudding Recipe Works
Mashed ripe bananas melt into the custard and add natural sweetness and moisture, so the pudding tastes like banana bread in spoonable form.
Stale bread soaks up the egg and cream mixture evenly, which gives a soft, custardy center and a golden, slightly crisp top.
The quick caramel sauce adds a glossy, buttery finish, and the pecans on top add crunch against the soft bread.
Ingredients for Caramel Banana Bread Pudding
- 1 lb stale, buttery bread, cut into 1 inch cubes
- 4 ripe bananas, mashed
- 4 large eggs, at room temperature
- 1 cup light brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/2 cups chopped pecans or walnuts, divided
- 1 tbsp melted unsalted butter, for the dish
- Caramel sauce: 1/2 cup light brown sugar, 1/2 cup heavy cream, 4 tbsp unsalted butter, and 1/4 tsp salt
- 1 firm banana, sliced, for topping, optional
Bread. Day old brioche, challah, or a soft loaf works best. If it is fresh, toast the cubes in the oven until dried out.
Bananas. Use very ripe bananas with brown spots for the best flavor and the smoothest mash.
Custard. Eggs, cream, and milk set into a soft custard. Whisk until no streaks of egg remain.
Nuts. Pecans or walnuts add crunch. Toast half for the topping for extra flavor.
Caramel sauce. Brown sugar, cream, butter, and salt cook in minutes into a glossy sauce.
How to Make Caramel Banana Bread Pudding
1. Prep the dish Heat the oven to 350 degrees F and pour the melted butter into a 9 by 13 inch baking dish, coating the bottom and sides.
2. Dry the bread Cut the bread into 1 inch cubes. If it is not stale, bake the cubes for 10 to 15 minutes until dried out.
3. Mash and whisk In a large bowl, mash the bananas until mostly smooth, then whisk in the eggs. Add the brown sugar, milk, cream, vanilla, salt, cinnamon, and nutmeg and whisk until combined.
4. Soak the bread Add the bread and half of the nuts, then stir gently until the bread soaks up the custard. Let it sit while the oven heats.
5. Bake the pudding Pour the mixture into the dish, top with the remaining nuts, and bake for 50 to 60 minutes, until puffed and the center reaches 160 degrees F. Cool for 10 to 15 minutes.
6. Make the caramel Combine the brown sugar, cream, butter, and salt in a small saucepan. Boil over medium high heat, stirring often, for 2 minutes, then cool for 5 minutes.
7. Serve warm Cut into squares and top with the warm caramel sauce and sliced banana if you like.
How to Serve Caramel Banana Bread Pudding
Serve the pudding warm in squares with plenty of caramel sauce. A scoop of ice cream or a spoonful of whipped cream works well on top. Pair it with a slice of New York cheesecake for a dessert table, or gooey cinnamon rolls for a brunch spread. A bowl of baked cinnamon rice pudding or a glass of strawberry blueberry kefir smoothie rounds out the table.
How to Store and Reheat Caramel Banana Bread Pudding
Cool leftovers within 2 hours and refrigerate the pudding in an airtight container for up to 3 days. Keep the caramel sauce in a separate jar in the fridge. Reheat portions in the microwave, or in a covered 325 degrees F oven, until steaming hot at 165 degrees F. Because it is custard based, freezing is not recommended.
Tips and Variations for Caramel Banana Bread Pudding
Use ripe bananas. Spotty bananas are sweeter and mash more smoothly.
Let it soak. Rest the mixture while the oven heats so the bread absorbs the custard.
Watch the top. Cover the pan loosely with foil if the top browns before the center sets.
Toast the pecans. A few minutes in a dry pan brings out their flavor.
Skip the nuts. Leave them out for a nut free pudding.
Use other bread. Brioche, challah, or even croissants work.
Be careful with caramel. Hot sugar sauce can cause burns, so stir with a long spoon.
Bake eggs fully. Egg custards are safest at 160 degrees F; the Montana State University Extension egg fact sheet has general egg safety advice.
Frequently Asked Questions About Caramel Banana Bread Pudding
Can I make caramel banana bread pudding ahead of time?
Yes. Assemble and soak it the night before, cover, and chill. Bake it straight from the fridge and add a few minutes if needed.
What bread works best for caramel banana bread pudding?
Day old brioche, challah, or a soft white loaf soaks up custard well. Dry cubes work better than fresh bread.
How do I know caramel banana bread pudding is done?
The center should be puffed, a toothpick should come out with a few moist crumbs, and the center should read 160 degrees F.
Can I use frozen bananas?
Yes. Thaw them completely and drain off extra liquid before mashing.
Can I make the caramel sauce ahead?
Yes. Make it up to 3 days ahead, refrigerate it, and warm it gently before serving.
Caramel Banana Bread Pudding
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Small saucepan
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 lb stale buttery bread cut into 1 inch cubes
- 4 ripe bananas mashed
- 4 large eggs room temperature
- 1 cup light brown sugar
- 1 ½ cup heavy cream
- 1 ½ cup whole milk
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp kosher salt
- 1 ½ cup chopped pecans or walnuts divided, optional
- 1 tbsp unsalted butter melted, for the dish
- ½ cup light brown sugar for the caramel sauce
- ½ cup heavy cream for the caramel sauce
- 4 tbsp unsalted butter for the caramel sauce
- ¼ tsp kosher salt for the caramel sauce
- 1 firm banana sliced, for topping, optional
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and coat a 9 by 13 inch dish with the melted butter.
- Dry the bread. Bake the cubes for 10 to 15 minutes if they are fresh, until dried out.
- Mix the custard. Whisk the mashed bananas, eggs, sugar, milk, cream, vanilla, salt, and spices, then stir in the bread and half the nuts.
- Bake. Pour into the dish, top with the remaining nuts, and bake 50 to 60 minutes until 160 degrees F in the center, then cool 10 to 15 minutes.
- Cook the caramel. Boil the sugar, cream, butter, and salt for 2 minutes while stirring, then cool 5 minutes and spoon over each square.
