This Banana Bread Pudding is a simple and delicious dessert. Perfect to serve during the week or make ahead for a party or brunch with family.
What is Bread Pudding?
Traditional bread pudding is a dessert made with stale bread, a mixture of milk, sugar, and eggs. It's easy to make and can be made ahead of time. Perfect for entertaining, because it can be served warm or cold.
I decided to add bananas to my traditional bread pudding recipe and the result was fantastic. This banana bread pudding recipe is perfect when you have ripe bananas in your counter and don't want to waste them.
This recipe for Banana Bread Pudding variation is one of my new favorites and I know you are going to love it too. It's perfect for those winter days when you have company or when you want a sweet treat during the week.
What you'll Need for this Recipe
To make this banana bread pudding you can use any white bread you have at home or for an upgrade brioche is a delicious option to make bread pudding, evaporated milk, butter, vanilla extract, eggs, cinnamon, sugar and bananas. The exact amounts, tips and cooking instructions are in the recipe card below.
Cooking Tips to Make this Recipe
Be sure to use stale bread to make this recipe, but if you don't have it, just place the cubed fresh bread in a baking sheet and bake it at 300 F for about 7 minutes.
You can also add raisins, peanuts or chocolate chips to this banana bread pudding recipe if you want.
Store the bread pudding in a covered airtight container in the refrigerator up to 4 days.
Banana Bread Pudding Recipe
- 1 loaf white bread About 7 cups (cubed)
- 2 cans evaporated milk
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- 4 beaten eggs
- ½ teaspoon cinnamon
- 1 cup sugar
- 2 bananas mashed
- If you have fresh bread, place it in a large baking pan and bake in a 300°F oven about 7 minutes.
- In a large mixing bowl, whisk together the milk, butter, vanilla, cinnamon, sugar and the beaten eggs and mix well.
- Add bread cubes to milk mixture. Let it stand for approximately 20 minutes or until bread absorbs most of the mixture. Add the mashed banana mix well.
- Pour the bread-pudding mixture into a baking pan. Bake uncovered in a 350° f oven for about 1 hour or until a knife inserted into the center comes out clean.
- Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours or overnight.
This dish is very versatile you can serve it for breakfast with a cup of coffee, snack or dessert. I like to serve this banana bread pudding recipe drizzle with sweet condensed milk or warm caramel sauce (dulce de leche) on top and one scoop of vanilla ice cream on the side.
I'm often thinking about an easy dessert that I can whip up when there are no sweets in the house and a craving hits! Well, this banana bread pudding required little time to prepare, was easy to make, and tasted great!
So, if you like bananas and bread pudding, you should not be disappointed with this combination. Doesn't it look warm, comforting and delicious?
More Comforting Desserts to Try:
Guava, Dulce de Leche and Cheese Pastries
oh yes yes yes please!
This looks divine!
I've been thinking of using bananas in a bread pudding. What a nice recipe! Beautiful!
I am not a fan of bread pudding, but hubby is- now banana, well I would become a fan! Great post Erica!
That is so pretty! and sounds wonderful
What a lovely recipe. I know my children will love it.
Amy @ cookbookmaniac
this looks like a comfort dish I could devour in one sitting1 yum!
delightful! i just saw a recipe for pumpkin bread pudding that looked great, but i'd much prefer this.
Looks more like a cake than a pudding! Yummy!
Very nice Erica combining the banana and bread. Excelente!
Thank you guys 🙂
I love arequipe and bread pudding combination and we can add rice pudding too!
This sounds great. Thanks
I just finished making this dish. It is so yummy! Be sure to use a large enough pan because this puffed up quite a bit. Thanks for a simple but wonderful recipe!
Ummm where do we add the 'sugar' ?
I supposed in with the rest of the ingredients right?
I guess add sugar with the rest of the ingredients...oops! must have forgotten to include here! brown sugar would be nice for a change?
Yes, Thank you 🙂
You can try it with brown sugar and I would love to know the verdict!
How much bread should we use? A loaf can differ in size and can throw off the results. Can I replace the 5 whole eggs with 2 whole eggs and 3 egg whites? I am looking for something tasty but no high in fat. Also can the butter be replaced with cooking oil? Also can the sugar be replaced with splenda? Any substitute for heavy cream? Im trying to reduce calories.
Thanks for your input.
It will be a different recipe, but you can try it! I won't taste the same and the texture will be different.
1 small loaf (about 16 oz)
Hi Erica, I am making this for the second time. Love it!! Could you tell me why the bread needs to be put in fridge after being in the oven? What is that step for? If I don't wait, does that mean I can not eat it?
No, you don't have to do it, bu I prefer to eat it cold and firm.
What size pan?
Bread pudding has always been a favorite in my family. This recipe takes it to the next level for me because of the bananas. Absolutely delicious! Making a second pan with chocolate chips thrown in with the bananas. That was my son's suggestion.