Description

This Banana Bread Pudding is the perfect blend of soft, sweet bananas and warm, custardy bread. It’s easy to make, great for using up leftovers, and totally irresistible with a drizzle of caramel or a scoop of vanilla ice cream. Serve it for brunch or dessert—it works both ways!

Ingredients

4 cups day-old bread, cubed (French, brioche, or sandwich bread)
2 ripe bananas, mashed
2 more bananas, sliced (for layering or topping)
2 cups milk (whole or 2%)
1/2 cup heavy cream
3 large eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
Pinch of salt
Butter or nonstick spray (for greasing)

Optional Toppings:

Caramel sauce
Chopped walnuts or pecans
Powdered sugar
Vanilla ice cream or whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size.

Place the cubed bread into the prepared baking dish.

In a large mixing bowl, whisk together the mashed bananas, milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt until well combined.

Pour the mixture evenly over the bread cubes, pressing gently to help the bread soak it up. Let sit for 10–15 minutes.

Layer sliced bananas on top or gently mix them into the soaked bread.

Bake for 45–50 minutes, or until golden brown on top and set in the center.

Let cool slightly before serving. Add your favorite toppings and enjoy warm!

Notes

Best made with day-old or slightly dry bread so it soaks up all the custard.
Add chocolate chips, raisins, or chopped nuts for extra texture.

Leftovers can be stored in the fridge and reheated for breakfast the next day!