Banana Bread Pudding

Banana Bread Pudding — Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!

Homemade Bread Pudding … with Banana!

I cannot think of a more heavenly combination. Bread pudding meets banana bread. I am not the biggest fan of just plain bananas, but turn them into banana bread anything, and I am so down.

The top of this homemade bread pudding is lightly crusty and golden while the interior is custard-like with plenty of bananas in every bite. 

There’s an amazing vanilla sauce that’s poured over the bread pudding after baking and before serving it. Do not skip the extra five minutes it takes to make the sauce. It takes the banana bread pudding from good to I cannot stop eating this stuff.

Banana Bread Pudding Ingredients

To make the best bread pudding recipe, you’ll need: 

• French bread
• Unsalted butter
• Eggs
• Milk
• Granulated sugar
• Vanilla extract
• Cinnamon
• Salt 
• Bananas 
• Raisins 
• Cornstarch
• Brown sugar
• Light corn syrup

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Banana Bread Pudding 

1. Add the bread cubes to a casserole dish, then toss with melted butter.
2. In a separate bowl, whisk together the egg, milk, sugar, vanilla, cinnamon, and salt. Gently stir in the bananas and raisins. 
3. Pour the egg mixture over the bread cubes and toss to coat.
4. Bake until the top is lightly golden brown and there’s no liquid pooling in the center.
5. During the last 10 minutes of baking, make the vanilla sauce. Pour the sauce over the warm bread pudding and serve immediately. 

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4.63 from 16 votes

Banana Bread Pudding

By Averie Sunshine

Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Additional Time: 5 minutes minutes

Total Time: 1 hour hour

Servings: 8

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Ingredients 

Bread Pudding

• ▢ 1/2- pound day-old French bread, cubed into 1-inch pieces
• ▢ ¼ cup unsalted butter, melted
• ▢ 4 large eggs
• ▢ 2 cups milk, I used 2%
• ▢ ½ cup granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons ground cinnamon, or to taste
• ▢ ½ teaspoon salt
• ▢ 1 cup firm bananas, sliced into 1/4-inch thick rounds (from about 2 medium/large bananas)
• ▢ ½ cup raisins, optional

Sauce

• ▢ ¼ cup unsalted butter
• ▢ 1 tablespoon cornstarch
• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon brown sugar
• ▢ ¾ cup milk, I used 2%
• ▢ ¼ cup light-colored corn syrup
• ▢ ½ teaspoon salt, or to taste
• ▢ 1 to 2 teaspoons vanilla extract

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Instructions 

Bread Pudding:

• Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
• Pour the butter over the bread and toss to coat; set aside.
• To a medium bowl, add the eggs and lightly beat them.
• Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
• Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
• Optionally stir in the raisins.
• Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
• Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.

Sauce:

• To a medium sauce pan, add the butter and heat over medium heat to melt.
• Add the cornstarch to the butter and whisk to combine until disolved.
• Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
• Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

Notes

• Bread pudding is best warm and fresh but will keep in the fridge for up to 5 days. Reheat gently before serving.
• Adapted from Taste of Home.

Nutrition

Serving: 1, Calories: 451kcal, Carbohydrates: 68g, Protein: 10g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 130mg, Sodium: 525mg, Fiber: 2g, Sugar: 45g

Nutrition information is automatically calculated, so should only be used as an approximation.

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