Warm, gooey and full of banana bread flavor this Banana Bread Pudding is a fun and easy breakfast or dessert treat that is hard to resist!
So I have an addiction with all things banana flavored. Like literally if it says that it has banana in it, I’m totally down to eat it. Not even going to lie. Like out of all the dessert flavors, banana is my absolute favorite.
Have you ever tried bread pudding before? Now I used to be so scared of bread pudding. Like I mean who would want to eat milk soaked soggy bread.Those used to be my thoughts EXACTLY. Until I tried it. My motto is try everything once, and twice if you like it.
So we had the pleasure of going to Las Vegas maybe about 4 years ago and we decided that we wanted to try one of the hotel buffets. So we went to the Aria. Let me tell you, that buffet was pretty amazing, I’m sure like almost all the buffets in Vegas.
So I was winding down, and if you know anything about me, I cant not leave without getting some dessert. So they had this simple norma bread pudding and I was like, you know what, I’m going to give this stuff a try. Thank heavens that I did, from that first bite, I was hooked.
HOW DO YOU MAKE BREAD PUDDING?
Bread pudding is really a simple recipe. You only need a few ingredients to make a simple bread pudding such as milk, cream, eggs, sugar and some spices.
- You cut your bread, usually a day old loaf of something such as French bread which is what we like to use but have also used challah.
- Then you whisk together the milk/cream, eggs and spices and pour it over the bread and let it soak for about 20 minutes.
- There are some recipes where you have the bread soak overnight, but I don’t have that much patience so I never make those kids of recipes usually and just try to soak my bread long enough to let the milk and egg absorb so it adheres together when baked.
- You then pour everything into a baking dish and bake it at 350 degrees for about 1 hour until its just jiggly. You don’t want it to be super lose or anything in the middle, you want those eggs to bake and make everything nice and stuck together.
WHAT KIND OF BREAD IS USED FOR BREAD PUDDING?
Like slightly stated above we use loaves of French bread. Other breads that work include:
- Brioche
- Challah
- Cinnamon rolls
- Artisan bread
- Country breadPretty much any bread will essentially work for a bread pudding recipe.
IS BREAD PUDDING SUPPOSED TO BE SERVED WARM OR COLD?
This is the beauty of this recipe, it can be served either way. I like to have my bread pudding served warm, usually because I make a warm sauce that drizzles over the top. But cold is also good and a lot of people choose to eat it that way. It is more or less personal preference.
This Banana Bread Pudding has all the flavors of your favorite banana bread but baked up in a 9″x13″ dish and drizzled with a easy and flavorful caramel sauce that is TO DIE FOR. I use this same caramel sauce t drizzle over my Banana Mug Cake, and let me tell you that Banana Mug Cake gets rave reviews.
We also added some walnuts to this Banana Bread Pudding recipe because I love nuts in my regular banana bread so serving this dish with a little crunch to every bite seemed like the easy and delicious choice, you know what I mean?!
So, if you’re looking for a fun, flavorful breakfast, lunch, dinner or snack this Banana Bread Pudding is exactly what you’ve been looking for! Easy, tasty and on your table in an hour and it’s perfect for crowds or brunch!
If you liked this banana recipe you might also like:
Banana Bread Pudding
Ingredients
- 1 16 oz loaf French bread cut int 1-2" cubes
- 4 eggs
- 1 cup heavy cream
- 1 1/2 cup milk
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 1 Tbs vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 4 ripe bananas mashed
- 1 1/4 cup chopped walnuts divided
Caramel Sauce:
- 1/2 cup brown sugar
- 3 Tbs butter
- 1/2 tsp vanilla
- Splash of milk
Instructions
- Preheat oven to 350.
- Place your cubed bread in a large bowl and set aside.
- In another large bowl whisk together eggs, cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice and salt until combined.
- Stir in your bananas and 1 cup chopped walnuts.
- Pour over your diced bread cubes and stir to coat and let sit for about 20 minutes.
- Meanwhile spray a 9"x13" baking dish with non stick cooking spray.
- Once bread is soaked spread into baking dish, sprinkle with remaining walnuts and bake in over for about 1 hour or until center is no longer jiggly and bread is slightly toasted on top.
- Remove from oven and let cool slightly.
- To make your sauce, in microwave safe bowl add your brown sugar, butter, vanilla and milk and microwave until it starts to bubble (or heat on stove until bubbly). Stiring every 30 seconds.
- Pour over bread pudding, slice and serve.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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Nottoosweet
Way too sweet! The banana and the sweetened condensed milk were enough sugar. But there’s additional brown sugar AND caramel on top. It’s so much for me. Besides that, clear instructions.
Tornadough Alli
I’m sorry you found this too sweet, we find a lot of people love this. Unfortunately we all have our own sweetness tolerance.
Tarah
If I wanted to soak the bread overnight would that ruin the dish?
Tornadough Alli
I haven’t tried it but I would think that the bread would essentially turn to mush. If you do happen to try it, please let me know how it turns out!
Shannon
Soooo good! I could eat it all lol
MJ
So disappointed about the “sauce”…recipe said when it’s bubbling pour over bread pudding…it was grainy with sugar-obviously the recipe neglected to say stir until carmelization…😩
Tornadough Alli
I’m so sorry that the sauce did not work out for you, usually once it bubbles the sugar has all melted. I will fix that in the recipe for anyone who has any future problems with it.
Jake
Hi Alli!
What is the difference between this recipe and the bread pudding recipe? I noticed this one has condensed milk and allspice while the other one does not, is there any particular reason as to why the two recipes are different if we ignore the bananas?
Tornadough Alli
I liked the sweeter aspect of the sweetened condensed milk with this recipe and adding changing it up a bit to make the flavor stand out. You should be able to make it just like my regular bread pudding but it’s been so many years since I’ve tested it that way.
Susan
I rarely write reviews but this…. This is the best banana bread recipe I’ve ever made. It reminds me of one I had before at a restaurant! For me it was sweet enough that I didn’t need to make the sauce. Thank you so much for sharing this recipe! I’m definitely saving this!!
Robin
A++ This was great! We had this loaf of bread in the house that just did not taste like anything, so I looked for a bread pudding recipe to use it up without wasting it. Also had some ripe bananas on hand, and this recipe was great at putting both items to use! Because it was a spur-of-the-moment thing, I didn’t have any heavy cream and was running low on cow milk, so I subbed in some oat milk and used my half-and-half, and it’s still fantastic! Warm, gooey, spongey, cinnamon-y, vanilla-y, banana-y, haha… 🙂
Jacque
This is an absolutely divine desert and one of our favorites. I read the comments and decreased the amount of sugar I used. I always double the caramel as everyone fights for the piece that has the most. If I wanted to make this ahead of time could I leave this in the fridge overnight and bake it the next day?
Shai
I followed the recipe precisely and added frozen raspberries into the bread mix, which I soaked for 60 minutes. The result was delicious.
Laura
Just made this and it is delicious. I couldn’t find my all spice so I used pumpkin spice. Success.
ML
First time making bread pudding. I only added 2 tbsp brown sugar and thought it was sweet enough. Make sure to use really ripe bananas. Tastes even better the next day!
MrsNDY
I used yogurt because I was out of heavy cream. I also left out the allspice. And I used two VERY ripe bananas. It turned out just like the picture and was truly amazing. I will try it exact next time. But it’s a great recipe. In fact posted a pic on fb and everyone wants it. So I’m sharing as we speak.
Joann
Can this be made without condensed milk?
Tornadough Alli
I have never tried it without so I cannot say how it would turn out.
Joann
Thank you for responding.
Yvonne Ingalls
Made this but used less sugar I mixed it all in one bowl let it stand for 30 min to soak before oven time also I used raisin bread
We used whip cream instead of the caramel sauce
So yummy and good
Yvonne
DANI S.
I make banana bread several times a year as gifts to family and friends, I was burnt out to eat it myself but have enjoyed Bread pudding in New Orleans but never attempted to make any. YOUR RECIPE is easy to follow and this was so gooddddddd. HUBBY LOVED IT TOOO
Kelly K
love this recipe! delicious way to use up overrides bananas and bread that’s getting old! turned out well my family loved the caramel sauce so i will double it next time so we can drizzle more on the bread pudding. thanks for sharing.
Jessica
My new favorite way to use up overripe bananas! This recipe is amazing!! Will definitely make again!
Debbie
I just made this today and it is amazing! When I made the caramel sauce I used approximately 1/4 cup of heavy whipping cream. That is the only edit I made to the recipe. Delicious! I will definitely make this again. Thanks so much for sharing your recipe.
Debbie
Wow. Just wow. This rewas delicious.