Introduction
Is there anything more comforting than the scent of caramelizing sugar and warm spices drifting through a quiet house on a drizzly Oregon afternoon? I found myself asking that very question last Tuesday as I looked at a basket of overripe fruit and a few stray ends of a loaf. I realized that the banana bread pudding recipe is the ultimate culinary hug. It is the solution for those forgotten counter staples and the answer to a family craving something warm. In our home in Bend, my husband Ethan often catches the golden hour light hitting the steam rising from a fresh bake, and this particular easy banana bread pudding has become one of his favorite subjects to photograph. The way the custard bread pudding base soaks into the crumb is just pure magic.
My kitchen philosophy has always been simple. I don’t chase perfection in food; I chase connection. This recipe started as a scrappy way to use up a failed loaf from one of my experimental sessions, but it blossomed into what Olivia and James now call the ‘Cloud Cake.’ Whether you are looking for an easy banana bread pudding recipe with day-old bread or you want to transform a fresh bake, this dish bridges the gap between a humble breakfast and a decadent banana dessert recipe. I remember one morning specifically, the kids were still in their pajamas, and the smell of cinnamon was so thick you could almost taste it in the air. That is the feeling I want to share with you today. It is about taking what we have and making it more than enough.
We often think of dessert as something complicated, but the best banana bread pudding for dessert or breakfast actually thrives on being a bit rustic. It is a bread pudding with bananas that doesn’t demand fancy tools or rare ingredients. It just asks for a little time and a lot of love. As you prepare this, think of it as a custard bread pudding that honors the ingredients in your pantry. If you find yourself with extra loaves, you might even consider using my 5-star moist banana bread recipe as the foundation for this masterpiece. There is a certain quiet joy in a banana pudding recipe style bake that warms the soul as much as the belly.
Table of Contents
- Why You’ll Love This Banana Bread Pudding Recipe
- Ingredients for Banana Bread Pudding Recipe
- How to Make Banana Bread Pudding Recipe
- Pro Tips & Variations of Banana Bread Pudding Recipe
- Banana Bread Pudding Recipe Serving Suggestions
- Banana Bread Pudding Recipe Storage & Reheating
- FAQ about Banana Bread Pudding Recipe
- Final Thoughts
Why You’ll Love This Banana Bread Pudding Recipe
- Zero Waste: This is the gold standard for using up banana bread pudding using leftover banana bread or any day old loaves sitting on your counter.
- Texture Paradise: You get a crispy, caramelized top with a center that is as soft and creamy as a banana pudding recipe.
- Versatility: It functions beautifully as a decadent weekend brunch or a warm, post dinner treat.
- Family Approved: It is a hit with both kids and adults, especially when served with a splash of cold cream.
- Simple Sophistication: It looks like a high end bakery item but requires minimal effort.
Ingredients for Banana Bread Pudding Recipe
- Bread: 6 to 8 cups of cubed day old bread. I prefer using a banana bread pudding with challah or brioche banana bread pudding for that rich, buttery mouthfeel.
- Bananas: 3 large ripe bananas, mashed. Look for the ones with plenty of brown spots.
- The Liquid Base: 2 cups of whole milk or half and half for extra richness.
- Eggs: 4 large organic pasture raised eggs to bind the custard.
- Sweetener: 1/2 cup granulated sugar and 1/4 cup packed light brown sugar.
- Butter: 4 tablespoons of unsalted butter, melted.
- Warmth: 1 tablespoon vanilla extract and 1.5 teaspoons ground cinnamon.
- Salt: A pinch of fine sea salt to balance the sweetness.
How to Make Banana Bread Pudding Recipe
Step-by-Step Instructions for Banana Bread Pudding Recipe
- Prepare the Canvas: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter. If you have any leftover pieces from my beginner friendly easy banana bread, this is the perfect time to cube them up.
- Cube and Toast: Spread your bread cubes on a baking sheet and toast for about 5 to 7 minutes. You want them to feel slightly dry to the touch, which helps them soak up the custard without turning into mush.
- Whisk the Custard: In a large mixing bowl, whisk together the eggs and sugars until the mixture is pale and slightly frothy. Whisk in the milk, melted butter, vanilla, cinnamon, and salt. Gently stir in the mashed bananas.
- The Great Soak: Place your toasted bread cubes into the prepared baking dish. Pour the custard mixture over the bread, ensuring every piece is submerged. Use a spatula to gently press the bread down. Let it sit for at least 20 minutes. This is the secret of how to make banana bread pudding custard perfectly.
- Bake to Perfection: Place the dish in the center of the oven and bake for 45 to 55 minutes. You are looking for a center that is set but still has a slight jiggle, and a top that is golden like late summer sun.
- Cooling Moment: Allow the pudding to rest for 10 minutes before serving. This allows the custard to fully set and makes for easier slicing.
Pro Tips & Variations of Banana Bread Pudding Recipe
- Add Texture: Fold in a half cup of toasted pecans or walnuts for a crunch that complements the soft bananas.
- Indulgent Version: Scatter some dark chocolate chips between the layers of bread for a ‘Chunky Monkey’ inspired flavor profile.
- Dietary Adjustments: You can create a vegan banana bread pudding by using flax eggs and a full fat oat milk or coconut milk. It remains incredibly creamy.
- The Bread Choice: While I love challah, you can also use pantry staple simple banana loaf cubes mixed with traditional white bread for a unique texture.
- Air Fryer Method: For a smaller batch, try air fryer banana bread pudding variations by baking in a small oven safe dish at 320 degrees for about 20 minutes.
Banana Bread Pudding Recipe Serving Suggestions
Serving this banana bread pudding recipe is where you can really let your creativity shine. I love a simple dusting of powdered sugar, but James strictly insists on a scoop of vanilla bean ice cream. If you are serving this for breakfast, a dollop of Greek yogurt and a drizzle of maple syrup works wonders. Inspired by a version from Bake or Break, you might even consider a salted caramel sauce poured over the top while it is still warm. It elevates the dish from a homey kitchen staple to a restaurant quality masterpiece.
Banana Bread Pudding Recipe Storage & Reheating
This pudding keeps beautifully in the refrigerator for up to 3 days when covered tightly with plastic wrap. For longer storage, you can freeze individual portions in airtight containers. To reheat, I recommend using the oven at 300 degrees to maintain the texture of the crust, though a quick 30 second zap in the microwave works if you are in a morning rush and need a quick best banana bread pudding for dessert or breakfast fix.
FAQ about Banana Bread Pudding Recipe
Can I use fresh bread instead of day-old bread?
Yes, but you should toast the cubes in the oven first. Fresh bread has too much moisture and might lead to a soggy consistency instead of a firm custard bread pudding. This is why many chefs, including those at Bigger Bolder Baking, suggest drying the bread out first.
What is the best type of banana to use?
The spottier, the better. Overripe bananas provide a more intense flavor and a smoother texture in the custard. If your bananas are still green, they won’t provide that signature sweetness.
Why is my bread pudding watery?
This usually happens if the custard hasn’t been baked long enough or if the ratio of liquid to eggs is off. Ensure you follow the how to make banana bread pudding custard steps closely and bake until the center is set.
Final Thoughts
Standing in my kitchen as the sun sets over the Cascades, I am reminded that the simplest recipes are often the ones that hold the most weight. This banana bread pudding recipe isn’t just about food. It is about the 10 minutes I spend chatting with Ethan while the oven hums, or the way the kids’ eyes light up when they see the golden crust. It is a reminder to find joy in the leftovers and beauty in the mundane. I hope this dish brings a little bit of that Bend sunshine into your home. Pin this for later, and happy baking.
Banana Bread Pudding Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with butter.
- Spread your bread cubes on a baking sheet and toast for about 5 to 7 minutes. You want them to feel slightly dry to the touch, which helps them soak up the custard without turning into mush.
- In a large mixing bowl, whisk together the eggs and sugars until the mixture is pale and slightly frothy. Whisk in the milk, melted butter, vanilla, cinnamon, and salt. Gently stir in the mashed bananas.
- Place your toasted bread cubes into the prepared baking dish. Pour the custard mixture over the bread, ensuring every piece is submerged. Use a spatula to gently press the bread down. Let it sit for at least 20 minutes. This is the secret of how to make banana bread pudding custard perfectly.
- Place the dish in the center of the oven and bake for 45 to 55 minutes. You are looking for a center that is set but still has a slight jiggle, and a top that is golden like late summer sun.
- Allow the pudding to rest for 10 minutes before serving. This allows the custard to fully set and makes for easier slicing.
