Hi Bold Bakers!
You’ve heard of Bread Pudding, you’ve heard of Banana Bread—but have you ever made bread pudding with leftover banana bread? It’s a game-changer! It’s great for a decadent, filling brunch or as a sweet treat after dessert!
This homemade banana bread pudding is warm, fluffy, and custardy. The rich, sweet taste of banana bread pairs so wonderfully with the freshness of sliced bananas—this recipe is serious comfort food material.
The top of the bread gets wonderfully crunchy when baked, while underneath is a treasure trove of creamy, custardy bread pudding. If you want a pro tip: serve this warm alongside a scoop of vanilla ice cream!
What Is Banana Bread Pudding?
This is a type of bread pudding made with banana bread instead of regular white bread. It’s a wonderful new flavor to the dish while still being that comforting and creamy treat you love. I also include fresh, mashed bananas in the recipe to brighten up the dish and give you a different type of sweetness!
What You Need To Make Banana Bread Pudding
How To Make Banana Bread Pudding
If you’re looking to use up any leftover banana bread, I highly recommend bringing it back to life in this recipe! Here is how you make this delicious dessert (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 350°F (180°C) and butter an 8×8-inch casserole dish.
- Cube your banana bread and add it into the buttered pan.
- In a medium-sized bowl, mix the mashed bananas, milk, cream, eggs, brown sugar, vanilla extract, and salt. Pour this mixture over the banana bread. Let the liquid soak into the bread for at least 30 minutes but up to 4 hours. Be sure to push the bread down into the custard to ensure that it gets a good soak.
- After the bread has had time to absorb the liquid, bake it in your preheated oven for about 60 minutes, or until golden brown on top.
Gemma’s Pro Chef Tips For Making Banana Bread Pudding
- I used my Best-Ever Banana Bread recipe, but feel free to use any of my banana bread recipes for this!
- The custard absorbs best if your banana bread is a few days old, making it a great recipe for leftover banana bread. But, if your bread is very fresh and moist, you can toast the cubes on a baking sheet in a 350°F (180°C) oven for 15 minutes to dry the bread out a bit.
- Make this recipe even more indulgent with a drizzle of salted caramel sauce!
- You can replace the sliced bananas with 1 ½ cups of fresh berries of your choice (sliced if large.)
- Chocolate chips would be delicious in this recipe!
- If you like your desserts boozy, you can whisk in 1/4 cup dark rum into the custard before you pour it over the banana bread cubes.
How To Store This Dessert
You can store any leftover banana bread pudding in an airtight container in your refrigerator for up to 3 days!
Make More Pudding!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Banana Bread Pudding recipe is exactly as it sounds — delicious banana bread combined with sweet and lovely bread pudding!
Servings: 8 people
- 6 cups (about 24oz/680g or about ¾ of a loaf) banana bread (cubed)
- 2 medium bananas (mashed)
- 1½ cups (12floz/355ml) whole milk
- 1½ cups (12floz/355ml) heavy cream
- 4 large eggs
- ⅓ cup (2oz/57g) dark brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Butter for the dish
Preheat the oven to 350°F (180°C) and butter an 8×8-inch casserole dish.
Add the banana bread into the buttered pan.
In a medium bowl, mix together the mashed banana, milk, cream, eggs, brown sugar, vanilla extract, and salt and pour evenly over the banana bread. Let soak for a minimum of 30 minutes but up to 4 hours. Push the bread down into the custard to ensure it all gets well soaked.
Bake for about 60 minutes, or until golden brown on top.
Serve warm with vanilla ice cream on top.