Indulge in Comfort: The Ultimate Banana Bread Pudding Recipe
Is there anything more comforting than the aroma of freshly baked banana bread wafting through your kitchen? Now, imagine taking that classic flavor and transforming it into a warm, custardy, utterly irresistible dessert. That’s exactly what this Banana Bread Pudding recipe does! Forget about those overripe bananas languishing on your counter; this is their destiny!
My family absolutely adores this recipe. It’s the perfect way to use up leftover banana bread (if you ever have any!) or those bananas that are just past their prime. It’s also surprisingly easy to make, making it a champion weeknight dessert. It’s comforting, flavorful, and always a crowd-pleaser. This isn’t just a dessert; it’s edible hug in a bowl.
Think of this Banana Bread Pudding as a sophisticated upgrade to your usual banana bread baking. The custard soaks into the bread, creating a melt-in-your-mouth texture that’s simply divine. We’re talking soft, pillowy squares swimming in a sweet, creamy bath. And the best part? You can customize it to your heart’s content. Throw in some chocolate chips, a splash of bourbon, or a sprinkle of cinnamon – the possibilities are endless!
I’ve always been a massive fan of bread pudding. It is easy to prepare and it always comes out perfectly delicious. This banana bread version is my kids favorite. Are you looking for an easy way to use your ripe bananas? Then my recipe is your best choice.
Growing up, my grandmother always had a version of bread pudding on hand. It’s a recipe that brings back wonderful memories. It’s one of those recipes that will never go out of style and is always good regardless of the season! Whether it’s a cozy autumn evening or a hot summer family party, you can easily prepare this recipe.
So, if you’re looking for a super simple, incredibly delicious dessert that will impress your family and friends, look no further. This Banana Bread Pudding recipe is calling your name. Let’s get baking!
Why You’ll Love This Banana Bread Pudding
- Ultra Comforting: Warm, custardy, and filled with banana bread goodness – it’s pure comfort food.
- Easy to Make: Perfect for beginner bakers; minimal effort, maximum flavor.
- Family-Friendly: Kids and adults alike will devour this dessert.
- Uses Ripe Bananas: A fantastic way to prevent food waste and create something delicious.
- Customizable: Easily adapted to your favorite flavors and dietary preferences.
- Great for any occasion: From weeknight desserts to holiday gatherings, it’s always a hit.
Ingredients for Banana Bread Pudding
- 6 cups cubed Banana Bread: Use your favorite recipe, store-bought, or even leftover banana cake recipe. Ideally a day or two old for best soaking.
- 4 large eggs: Provide richness and structure to the custard.
- 2 cups whole milk: Creates the creamy base for the custard.
- 1 cup heavy cream: Adds extra richness and a luxurious texture.
- ¾ cup granulated sugar: Sweetens the pudding to perfection.
- 1 teaspoon vanilla extract: Enhances the flavor of the banana and custard.
- ½ teaspoon ground cinnamon: Adds warmth and spice (optional, but recommended).
- ¼ teaspoon ground nutmeg: Complements the cinnamon and banana flavors (optional).
- Pinch of salt: Balances the sweetness and enhances the other flavors.
- Bourbon Sauce: Optional, but it takes the experience even better.
Substitutions:
- Milk: You can substitute almond milk, soy milk, or oat milk for a dairy-free version.
- Heavy Cream: Substitute with half-and-half or even more milk.
- Sugar: Coconut sugar, brown sugar, or maple syrup can be used for a slightly different flavor profile.
- Banana Bread: While this recipe is tailored for banana bread, you can use challah, brioche, or even sourdough bread for a different twist.
How to Make Banana Bread Pudding
Step-by-Step Instructions
Ready to transform those overripe bananas into a decadent dessert? Follow these simple steps to create a Banana Bread Pudding that will have everyone asking for seconds!
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking and prevents the custard from curdling.
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking and make it easier to serve.
- Cube the Banana Bread: Cut the banana bread into roughly 1-inch cubes. The size doesn’t have to be perfect, but consistency helps with even soaking.
- Arrange the Bread in the Dish: Spread the cubed banana bread evenly in the prepared baking dish. Don’t pack it too tightly. You want the custard to be able to seep through.
- Whisk the Custard Ingredients: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon (if using), nutmeg (if using), and salt. Whisk until the sugar is completely dissolved and the mixture is smooth and well combined.
- Pour the Custard Over the Bread: Slowly and evenly pour the custard mixture over the cubed banana bread. Make sure all the bread is moistened. Gently press down on the bread with a spatula or spoon to help it soak up the custard.
- Let it Soak: Allow the bread pudding to stand for at least 30 minutes, or even longer (up to an hour) at room temperature. This allows the bread to fully absorb the custard, resulting in a softer, more flavorful pudding. Don’t skip this step!
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the custard is set. The center should be slightly jiggly but not liquid.
- Check for Doneness: To check if the bread pudding is done, insert a knife into the center. If it comes out clean (or with just a few moist crumbs), it’s ready. If it’s still too liquidy, continue baking for another 5-10 minutes.
- Cool Slightly Before Serving: Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the custard to set further and makes it easier to cut and serve.
- Serve and Enjoy: Serve warm, plain, or with your favorite toppings like whipped cream, ice cream, caramel sauce, or a drizzle of bourbon sauce.
Pro Tips & Variations
Want to take your Banana Bread Pudding to the next level? Here are some pro tips and fun variations to try:
- Use Stale Banana Bread: Slightly stale banana bread is ideal for this recipe, as it soaks up the custard without becoming too mushy. If your bread is fresh, you can lightly toast it in the oven before cubing.
- Don’t Overbake: Overbaking will result in a dry, rubbery bread pudding. Keep an eye on it and remove it from the oven as soon as the custard is set but still slightly jiggly.
- Add Chocolate Chips: For an extra indulgent treat, stir in ½ cup of chocolate chips (milk, dark, or semi-sweet) into the custard mixture before pouring it over the bread.
Variations:
- Bourbon Banana Bread Pudding: Add 2-3 tablespoons of bourbon to the custard mixture for a boozy kick. You can also drizzle a bourbon sauce over the finished bread pudding.
- Vegan Banana Bread Pudding: Use your favorite vegan banana bread recipe. Substitute almond milk or soy milk for the dairy milk and use a vegan egg replacer or flax eggs in the custard.
- Healthy Banana Bread Pudding: Use whole wheat banana bread, reduce the amount of sugar, and substitute part of the milk with mashed banana for a naturally sweet and healthy dessert. Consider adding some chopped walnuts or pecans for added nutrients and texture.
- Sourdough Bread Pudding: Create something magical using sourdough bread. This choice adds a unique tangy hint that will make your banana bread pudding truly special.
Serving Suggestions
This Banana Bread Pudding is delicious on its own, but it’s even better with the right accompaniments. Here are some serving suggestions to elevate your dessert experience:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch that complements the richness of the bread pudding.
- Ice Cream: A scoop of vanilla, caramel, or even banana ice cream takes this dessert to a whole new level of indulgence.
- Caramel Sauce: Drizzle with warm caramel sauce for the ultimate sweet treat.
- Bourbon Sauce: Pairs perfectly with **Bread Pudding with Bourbon Sauce**.
Storage & Reheating
Storage:
- Refrigerator: Leftover banana bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, you can freeze the bread pudding. Cut it into individual portions, wrap each portion tightly in plastic wrap, and then place in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating:
- Oven: Preheat oven to 350°F (175°C). Place the bread pudding in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. Remove the foil during the last few minutes to allow the top to crisp up.
- Microwave: Place a portion of the bread pudding on a microwave-safe plate and microwave on high for 30-60 seconds, or until heated through.
FAQ about Banana Bread Pudding
Q: Can I use store-bought banana bread for this recipe?
A: Absolutely! Store-bought banana bread works perfectly well in this recipe. It’s a great shortcut if you’re short on time.
Q: Can I use different types of bread?
A: While this recipe is specifically for Banana Bread Pudding, you can experiment with other types of bread like challah, brioche, or even croissants.
Q: What if I like Crockpot Bread Pudding? Will recipe changes be necessary.
A: You can easily adapt this recipe for a slow cooker! To do so, prepare the recipe as usual. Use a greased slow cooker, add the ingredients and cook ingredients on low for approximately 2-3 hours. Or until bread pudding is thoroughly cooked.
Q: My bread pudding is too dry. What did I do wrong?
A: The likely culprit is overbaking. Make sure to check the bread pudding frequently towards the end of the baking time. It should be set but still slightly jiggly in the center. Also, ensure that the bread is fully soaked in the custard before baking. Next time, consider adding more liquid to the custard mixture or baking it in a water bath to keep it moist.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the bread pudding ahead of time and store it in the refrigerator (unbaked) for up to 24 hours. Just add a few extra minutes to the baking time when you’re ready to bake it.
Final Thoughts on Banana Bread Pudding
I hope you give this Banana Bread Pudding recipe a try! It’s a fantastic way to use up ripe bananas, create a comforting dessert, and impress your friends and family. Once you will try my recipe, you will want to make it over and over again.
Do you love my recipe? Make sure you leave a 5-star review! And don’t forget to save this recipe on Pinterest for later! I love seeing your creations, so tag me on social media when you make it! If you need any assistance with your cooking, do not hesitate to leave a comment below.
Happy baking!
Banana Bread Pudding
Equipment
- 9×13-inch baking dish,
- – Whisk
- Large bowl
Ingredients
Banana Bread
- 6 cups cubed Banana Bread Use your favorite recipe, store-bought, or leftover banana cake. Ideally a day or two old for best soaking.
- 4 large eggs Provide richness and structure to the custard.
- 2 cups whole milk Creates the creamy base for the custard.
- 1 cup heavy cream Adds extra richness and a luxurious texture.
- 0.75 cup granulated sugar Sweetens the pudding to perfection.
- 1 teaspoon vanilla extract Enhances the flavor of the banana and custard.
- 0.5 teaspoon ground cinnamon Adds warmth and spice (optional, but recommended).
- 0.25 teaspoon ground nutmeg Complements the cinnamon and banana flavors (optional).
- pinch salt Balances the sweetness and enhances other flavors.
Bourbon Sauce
- Bourbon Sauce Optional, but enhances flavor.
Instructions
- Preheat the oven to 350°F (175°C). This ensures even baking and prevents the custard from curdling.
- Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Cut the banana bread into roughly 1-inch cubes. Consistent size helps even soaking.
- Spread the cubed banana bread evenly in the prepared baking dish without packing too tightly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon (optional), nutmeg (optional), and salt until sugar is completely dissolved and mixture is smooth.
- Slowly pour the custard mixture over the bread, ensuring all bread is moistened. Gently press down with a spatula to help soak up custard.
- Allow the bread pudding to stand for at least 30 minutes, up to 1 hour, at room temperature for full custard absorption.
- Bake in preheated oven for 45-55 minutes until top is golden brown and custard is set but center is slightly jiggly.
- Check doneness by inserting a knife into the center; it should come out clean or with a few moist crumbs. If too liquidy, bake 5-10 minutes more.
- Remove from oven and cool for 15-20 minutes before serving to allow custard to set further.
- Serve warm, plain or with toppings like whipped cream, ice cream, caramel sauce, or bourbon sauce.
