Banana Bread Bread Pudding
This banana bread bread pudding turns day-old banana bread into a custardy, golden dessert that’s ridiculously easy and tastes like a warm hug in a pan.
This banana bread bread pudding transforms day-old banana bread slices, fresh bananas, rich custard made from eggs, whole milk, heavy cream, dark brown sugar, and vanilla extract into a golden, custardy dessert with caramelized edges and a soft, pudding-like center that tastes like the best parts of French toast and banana cream pie combined.
You know that moment when your gorgeous banana bread starts going a little stale, and you can’t bear to toss it? That’s exactly when this banana bread pudding recipe swoops in to save the day.
I discovered this gem after baking three loaves for a bake sale and having one lonely loaf left behind—turns out, slightly stale banana bread makes the perfect base for a custardy, comforting dessert. If you’re already a fan of layered banana desserts, you’ll absolutely love our recipe for banana pudding with vanilla wafers too.
Table of Contents
Why You’ll Love This Banana Bread Pudding Recipe
This banana bread pudding dessert is honestly a game-changer. Here’s why it’ll become your new favorite way to use up leftover banana bread:
It’s ridiculously forgiving. Day-old bread? Perfect. Three-day-old bread? Even better. The drier texture soaks up that vanilla-scented custard like a dream.
Double banana flavor hits different. You’re getting banana from the bread and fresh mashed banana in the custard, creating this incredible depth that banana lovers will go absolutely wild for.
One dish, minimal cleanup. Everything happens in a single 8×8-inch baking dish. No fussy steps, no multiple bowls to wash—just layer, pour, soak, and bake.
Make-ahead magic for busy mornings. I’ve soaked this overnight dozens of times before brunch gatherings, and it’s transformed my hosting game completely.
Nutritional Peek
Here’s what you’re looking at per serving (recipe makes 8 servings):
| Nutrition | Per Serving |
|---|---|
| Calories | 385 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fat | 19g |
| Fiber | 2g |
| Sugar | 28g |
Keep in mind this is comfort food at its finest—totally worth every creamy, custardy bite!
Ingredients for Banana Bread Pudding Casserole
This banana bread pudding recipe calls for simple ingredients you probably already have hanging around. The beauty here is how everyday pantry staples transform into something that tastes absolutely restaurant-worthy.
| Amount | Ingredient |
|---|---|
| 6 slices (1 lb 2 oz/515 g) | day-old banana bread, cut into cubes |
| 2 medium | bananas, ripe with brown spots |
| 4 large | eggs, at room temperature |
| ⅓ cup (2 oz/57 g) | dark brown sugar (light brown works too!) |
| 1½ cups (12 fl oz/355 ml) | whole milk |
| 1½ cups (12 fl oz/355 ml) | heavy cream |
| 1 tablespoon | vanilla extract (the real stuff makes a difference) |
| 1 teaspoon | salt |
| as needed | butter for greasing the dish |
Quick note: I love using really ripe bananas here—the ones with lots of brown spots. They mash easier and add natural sweetness that just sings. If your banana bread was already pretty sweet, you can dial back the brown sugar to ¼ cup.
Equipment You’ll Need
Here’s your toolkit for banana bread pudding success:
Essential:
- 8×8-inch baking dish (a 9×9 works too, just watch the baking time)
- Medium mixing bowl
- Whisk or fork
- Potato masher or sturdy fork
- Measuring cups and spoons
Nice to Have:
- Kitchen scale (for precise measurements)
- Pastry brush (for buttering the dish evenly)
- Offset spatula (makes serving prettier portions)
Step-by-Step Instructions for Perfect Banana Bread Bread Pudding
Making this banana bread bread pudding is honestly easier than it sounds—I promise you’ll feel like a baking genius by the end.
1. Prep your dish and bread. Preheat your oven to 350°F (180°C) and generously butter that 8×8-inch baking dish—don’t skimp here, or you’ll have stubborn stuck-on edges later. Cut your banana bread into roughly 1-inch cubes and tumble them into the buttered dish. They don’t need to be perfect cubes; rustic chunks work beautifully.
2. Mash those bananas. Grab your potato masher or fork and mash those bananas in a medium bowl until they’re pretty smooth with just a few small lumps. This takes about 30 seconds of good mashing—think baby food texture, but with a little personality.
3. Build your custard base. Add the eggs, dark brown sugar, whole milk, heavy cream, vanilla extract, and salt right into that bowl with the mashed banana. Whisk everything together until it’s completely smooth and the sugar has dissolved—you shouldn’t see any streaks of egg yolk swimming around. The mixture should look pale golden and silky.
4. The crucial soak. Pour this gorgeous custard evenly over your banana bread cubes. Now here’s the secret: let it sit for at least 30 minutes, but honestly, up to 4 hours is even better (I usually do 2 hours). Every 15 minutes or so, gently push down any bread pieces floating on top so they get fully soaked. This step is what transforms dry bread into that signature custardy texture.
5. Bake to golden perfection. Slide your dish into the preheated oven and bake for 50-60 minutes. You’re looking for a beautiful golden-brown top with slightly darker, caramelized edges, and a gentle jiggle in the center when you shake the pan—like a Jell-O wobble, not a liquid slosh. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.
6. Serve with love. Let it cool for about 10 minutes (I know, the hardest part), then scoop generous portions into bowls. I’m absolutely obsessed with serving this warm with a scoop of vanilla ice cream melting into all the crevices, but whipped cream or a drizzle of caramel sauce are dreamy too.
Pro Tips & Guidance for Banana Bread Pudding with Vanilla Sauce
Room temperature eggs are your friend. Cold eggs straight from the fridge don’t blend as smoothly into the custard, which can create uneven texture.
According to Serious Eats, room-temperature ingredients create a more stable emulsion—when there’s a temperature difference greater than 10°C between ingredients, the custard can break, resulting in a grainy, curdled texture instead of silky smoothness. Just set your eggs out 30 minutes before baking.
The soak time isn’t negotiable. I’ve tested this recipe with a quick 10-minute soak versus a proper 2-hour soak, and the difference is dramatic. Longer soaking means every single cube absorbs custard, creating that melt-in-your-mouth texture throughout instead of dry pockets.
Homemade banana bread works best. Store-bought banana bread tends to be denser and more preservative-heavy, so it doesn’t soak up custard as beautifully. If you only have store-bought, just let it sit out uncovered overnight to dry out a bit first.
Don’t overbake. The center should still have a gentle jiggle when you take it out—it’ll continue cooking from residual heat. An overbaked bread pudding turns rubbery and dense instead of that dreamy custard-like texture we’re after.
Day-old is ideal, but you can force it. If your banana bread is fresh, cut it into cubes and spread them on a baking sheet. Let them sit out uncovered for 4-6 hours, or toast them lightly in a 250°F oven for 15 minutes. You want them slightly dried out but not crispy.
Troubleshooting Guide
Why is my bread pudding watery in the middle? This usually means it needs more baking time. Pop it back in the oven for 10-minute intervals until that center firms up with just a slight jiggle. Also check that you used the right pan size—a larger, shallower pan will need less time.
What if my custard separated or looks curdled? Temperature shock is the culprit here. Make sure your eggs, milk, and cream are all close to room temperature before mixing. If it’s already mixed and looks broken, whisk vigorously—sometimes you can bring it back together.
The top is browning too fast but the middle is still jiggly. Help! No worries—just tent the dish loosely with aluminum foil to protect the top while the inside continues cooking. This is actually pretty common with custard-based desserts.
Can I fix bread pudding that turned out too dry? If it’s already baked and dry, you can’t fully reverse it, but serving it with extra ice cream, custard sauce, or warm cream helps mask the dryness. For next time, increase your soak time and don’t overbake.
My banana bread cubes are floating and won’t stay submerged. Totally normal! Just press them down gently with a spatula every 15 minutes during the soak time. By the time you bake, most pieces will have absorbed enough custard to stay put.
Variations & Twists
Go chocolate-crazy. Add ½ cup of chocolate chips or chopped dark chocolate between the banana bread layers before pouring the custard. The melted chocolate pockets are absolutely sinful.
Nutty crunch addition. Sprinkle ½ cup of chopped pecans or walnuts on top before baking for texture contrast. Toast them first for even deeper flavor.
Bourbon banana upgrade. Replace 2 tablespoons of the milk with bourbon or dark rum for a sophisticated, grown-up version that’s perfect for dinner parties.
Gluten-free option. Use your favorite gluten-free banana bread instead. The texture works just as beautifully—just make sure it’s had time to dry out a bit since GF breads can sometimes be moister.
Individual servings. Divide the bread cubes and custard among 6-8 ramekins for personal portions. Reduce baking time to 30-35 minutes. These look so fancy for brunches!
For more creative banana dessert ideas, explore our recipe for banana pudding with vanilla wafers for a completely different texture experience.
How Do I Serve and Store Banana Bread Pudding?
Serving suggestions: This banana bread pudding casserole is best served warm, about 10 minutes out of the oven. I love scooping it into shallow bowls and topping it with vanilla ice cream that melts into all the nooks. Salted caramel sauce, whipped cream, or even a dusting of cinnamon sugar all work beautifully too.
Storage tips: Cover leftover bread pudding tightly with plastic wrap or transfer to an airtight container. It’ll keep in the fridge for up to 3 days. The texture changes slightly when cold—it becomes denser and more cake-like, which is actually delicious in its own right.
Reheating magic: The microwave is your friend here. Scoop out a portion and microwave for 45-60 seconds until warmed through. You can also reheat the whole dish covered with foil in a 300°F oven for 15-20 minutes. Add a splash of cream or milk before reheating to restore some moisture.
No-Waste Kitchen Magic
Leftover custard mixture? If you have extra after soaking your bread, whisk it with a bit more milk and make scrambled eggs or French toast the next morning. That vanilla-banana flavor is incredible in breakfast eggs.
Stale bread pudding redemption. Day-old bread pudding can be cubed and fried in butter to make bread pudding croutons for ice cream sundaes. Seriously magical.
Overripe banana peels. Don’t toss those peels! Freeze them for making banana peel “pulled pork” or boil them for banana peel tea—both surprisingly delicious zero-waste tricks.
Repurpose crumbled edges. Any broken or crumbly pieces from serving make an excellent parfait layer. Crumble them over yogurt with granola for breakfast.
FAQs About Banana Bread Bread Pudding
Can I make this banana bread pudding recipe ahead of time?
Absolutely! Assemble everything the night before, cover tightly with plastic wrap, and refrigerate overnight. Pull it out while the oven preheats, then bake as directed—you might need to add 5-10 minutes to the baking time since it’s starting cold. This is honestly my favorite way to make it for brunch gatherings.
What’s the best substitute for heavy cream in this recipe?
You can use half-and-half or even all whole milk if you need to lighten it up, though the texture won’t be quite as rich and custardy. For a dairy-free version, full-fat coconut milk works surprisingly well—just know you’ll get a hint of coconut flavor.
Can I freeze banana bread bread pudding dessert?
You can! Once baked and cooled completely, wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave. The texture won’t be quite as silky as fresh, but it’s still delicious.
Why did my bread pudding turn out soggy instead of custardy?
This usually happens when the bread hasn’t dried out enough before soaking, or if you used too much custard for the amount of bread. Make sure your banana bread is at least a day old, and don’t add extra custard beyond what’s called for.
Can I use fresh banana bread for this recipe?
Fresh bread will work, but you’ll need to dry it out first. Cut it into cubes and either let them sit uncovered for several hours or toast them lightly in a low oven (250°F for 10-15 minutes). You want them slightly stale so they absorb the custard properly.
Cozy Closing
This banana bread bread pudding has rescued countless loaves from the “slightly too stale” pile in my kitchen, and it’s become one of those recipes I make without even thinking about it anymore.
There’s something so satisfying about transforming what could’ve been waste into a dessert that makes people ask for seconds (and thirds, if we’re being honest). I’d love to hear how yours turns out—drop a comment below with your favorite way to top it, or tag me in your photos!
Banana Bread Bread Pudding
Equipment
- 8×8-inch baking dish
- medium mixing bowl
- Potato masher or fork
Ingredients
- 6 slices day-old banana bread 1 lb 2 oz/515 g, cut into cubes
- 2 medium bananas ripe with brown spots
- 4 large eggs at room temperature
- ⅓ cup dark brown sugar 2 oz/57 g
- 1 ½ cups whole milk 12 fl oz/355 ml
- 1 ½ cups heavy cream 12 fl oz/355 ml
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- butter for greasing the dish
Instructions
- Preheat your oven to 350°F (180°C) and generously butter that 8×8-inch baking dish. Cut your banana bread into roughly 1-inch cubes and tumble them into the buttered dish.
- Grab your potato masher or fork and mash those bananas in a medium bowl until they’re pretty smooth with just a few small lumps. This takes about 30 seconds of good mashing.
- Add the eggs, dark brown sugar, whole milk, heavy cream, vanilla extract, and salt right into that bowl with the mashed banana. Whisk everything together until it’s completely smooth and the sugar has dissolved. The mixture should look pale golden and silky.
- Pour this custard evenly over your banana bread cubes. Let it sit for at least 30 minutes, but up to 4 hours is even better. Every 15 minutes or so, gently push down any bread pieces floating on top so they get fully soaked.
- Slide your dish into the preheated oven and bake for 50-60 minutes. You’re looking for a beautiful golden-brown top with slightly darker, caramelized edges, and a gentle jiggle in the center when you shake the pan. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.
- Let it cool for about 10 minutes, then scoop generous portions into bowls. Serve warm with a scoop of vanilla ice cream melting into all the crevices, whipped cream, or a drizzle of caramel sauce.
