Banana Bread Pudding
Banana Bread Pudding is sweet, warm, and decadently dense! Serve it up with some ooey gooey caramel sauce to send it right over the top. This bread pudding is rich with banana flavor and wonderfully easy to make. It’s perfect for just about any occasion!
Banana Bread Pudding
Remember when everyone was quarantined and mastering their Banana Bread recipes? It feels like forever ago, but at the same time like it was just yesterday! Well, now that you’re probably tired of plain old banana bread, shake things up a bit with this decadent banana bread pudding. It’s got everything you love about bread pudding, but made even more delicious with fresh bananas!
While I could absolutely enjoy a slice of warm banana bread pudding all by itself, it’s so, so much better with homemade caramel sauce! It’s made with just four simple ingredients in a matter of minutes and tastes like pure happiness! The way that freshly made warm caramel sauce soaks into dense, moist, sweet banana bread pudding is just too good to pass up on. You can always use the store-bought stuff, but it’s just not the same.
Besides the warm, sweet, and banana-filled flavor of this bread pudding, the consistency is also what makes it so downright delicious. It’s dense and moist, yet still fluffy and baked to perfection. The way that the cubed french bread soaks up the buttery, milky, spiced mixture is ideal for the best bread pudding. As incredible as this homemade banana bread pudding is, you won’t believe how easy it is to make! Don’t forget to top with some homemade whipped cream.
How to Make Banana Bread Pudding
- Prepare. Grease a 9×13” casserole dish and add the bread cubes.
- Measure. Measure ¼ cup evaporated milk and set aside for the caramel sauce.
- Mix. Add the remaining evaporated milk, 4 tbsp of melted butter, eggs, sugar, 2 teaspoons vanilla, cinnamon, nutmeg and salt to a mixing bowl or jug and mix well.
- Coat. Pour all over the bread cubes and stir to make sure it’s evenly coating the bread.
- Soak. Slice 3 bananas and stir into the bread mixture. Set aside for 20 minutes to allow to soak into the bread.
- Preheat. Preheat oven to 350°F.
- Bake. Place the casserole dish into the oven and bake for about 50 minutes. When you see the top start to become golden brown and the middle is not jiggly any more then the pudding is done.
- Cool. Remove from the oven and allow to cool a little.
- Heat. Add the brown sugar, remaining butter, vanilla and evaporated milk to a measuring jug and heat in the microwave in 20 second intervals, stirring in between until the sauce has bubbled and the sugar has dissolved.
- Enjoy! Serve the banana bread pudding with slices of banana on top and caramel sauce poured over.
How long will banana bread pudding stay fresh?
You can keep this banana bread pudding in the casserole dish it’s baked in. Just make sure to cover the top with plastic wrap tightly and keep it in the refrigerator, where it’ll stay fresh for up to 5 days!
How do I serve banana bread pudding?
My favorite way to dig into this dish is when it’s nice and warm with a drizzle of homemade caramel sauce and a scoop of Homemade Vanilla Bean Ice Cream. However, it can also be enjoyed when it’s cold, too! Either way, you’re sure to love it. Whether it’s cold or warm though, make sure you don’t miss out on the caramel sauce. It’s the best!
What do I do if my bread pudding is browning too fast?
This can happen if your oven runs a little hot. If you find the top has browned too much and it’s still jiggly in the middle, just cover the dish with some foil to finish it off. That should help prevent it from burning.
Have any more bananas on hand?
- Bananas Foster Baked Oatmeal
- Triple Chocolate Banana Bread
- Chocolate Banana Smoothie
- Magnolia Bakery Banana Pudding
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Get the Recipe: Banana Bread Pudding Recipe
Ingredients
- 1 Large French Bread Loaf, cut into 1” cubes
- ½ Cup Butter, unsalted, divided
- 4 Large Eggs
- 2 12oz Cans Evaporated Milk
- ¾ Cup Granulated Sugar
- 2 Teaspoons Vanilla Extract + ½ Teaspoon
- ½ Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Salt
- 4 Bananas
- ½ Cup Brown Sugar
Equipment
- baking dish
Instructions
- Grease a 9×13” Casserole Dish and add the bread cubes.
- Measure ¼ Cup Evaporated milk and set aside for the caramel sauce.
- Add the remaining evaporated milk, 4 Tablespoons of melted butter, eggs, sugar, 2 teaspoons vanilla, cinnamon, nutmeg and salt to a mixing bowl or jug and mix well.
- Pour all over the bread cubes and stir to make sure it’s evenly coating the bread.
- Slice 3 bananas and stir into the bread mixture. Set aside for 20 minutes to allow to soak into the bread.
- Preheat oven to 350°F.
- Place the casserole dish into the oven and bake for about 50 minutes. When you see the top start to become golden brown and the middle is not jiggly any more then the pudding is done.
- Remove from the oven and allow to cool a little.
- Add the brown sugar, remaining butter, vanilla and evaporated milk to a measuring jug and heat in the microwave in 20 second intervals, stirring inbetween until the sauce has bubbled and the sugar has dissolved.
- Serve the banana bread pudding with slices of banana on top and caramel sauce poured over.
2 Comments on “Banana Bread Pudding”
Excellent! Enjoyed by everyone.
I’m so glad you liked it!