We’ve discovered the perfect way to transform day-old banana bread into something even more spectacular – banana bread pudding. This comforting dessert combines the beloved flavors of classic banana bread with the rich, creamy texture of traditional bread pudding, creating a dessert that’s pure magic in every spoonful.
Born from the clever practice of repurposing leftover bread, banana bread pudding elevates humble ingredients into an extraordinary treat. The natural sweetness of ripe bananas melds beautifully with warm spices like cinnamon and vanilla, while a silky custard base transforms everything into a decadent dessert that’s both nostalgic and luxurious.
Whether you’re looking to use up leftover banana bread or simply craving a soul-warming dessert, this recipe delivers incredible results with minimal effort. We’ll show you how to create this crowd-pleasing pudding that’s perfect for family gatherings, potluck dinners, or whenever you need a little comfort food magic in your life.
Ingredients
We’ve organized our banana bread pudding ingredients into three simple categories to make preparation effortless. Each component plays a crucial role in creating the perfect balance of flavors and textures.
For the Bread Pudding Base
- 6 cups day-old banana bread, cut into 1-inch cubes
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup mini chocolate chips (optional)
For the Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 ripe bananas, mashed
For the Topping
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Vanilla ice cream for serving (optional)
- Caramel sauce for drizzling (optional)
Equipment Needed
We’ve streamlined the equipment list to make banana bread pudding preparation effortless using common kitchen tools. Our recipe requires basic baking essentials that most home cooks already have in their kitchens.
Essential Baking Equipment:
- 8×8-inch or 9×9-inch baking dish for the perfect serving size
- Measuring cups for accurate ingredient portions
- Measuring spoons for precise spice measurements
- Large mixing bowl for combining custard ingredients
- Medium mixing bowl for bread preparation
Preparation Tools:
- Potato masher or fork for mashing bananas to the ideal consistency
- Wire whisk for creating smooth custard without lumps
- Parchment paper for easy cleanup and release
- Sharp knife for cubing banana bread evenly
Optional Equipment:
- Electric mixer for extra smooth custard (though hand whisking works perfectly)
- Fine mesh strainer for silky custard texture
- Pastry brush for applying melted butter
We recommend using a square baking dish rather than rectangular for even cooking throughout the pudding. The 8×8-inch size works best for standard recipe portions while the 9×9-inch accommodates larger family servings. Parchment paper creates a nonstick surface that makes serving individual portions clean and simple. Our potato masher ensures banana pieces blend seamlessly into the custard while maintaining some texture for visual appeal.
Instructions
Follow these clear steps to transform your day-old banana bread into a decadent custard dessert. We’ll guide you through each stage to ensure perfect results every time.
Prep the Bread and Bananas
Cube the Bread: Cut your day-old banana bread into 1-inch cubes and place them in a large mixing bowl. The bread should be slightly stale for the best texture absorption.
Prepare the Bananas: Mash 2 ripe bananas in a separate bowl using a fork or potato masher. Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the mashed bananas. Blend the spices thoroughly into the banana mixture until well combined.
Make the Custard
Whisk the Base: Combine 4 large eggs in a large mixing bowl and whisk until smooth. Add 1 1/2 cups of whole milk, 1/2 cup of heavy cream, 3/4 cup of granulated sugar, and 2 teaspoons of vanilla extract.
Create Smooth Custard: Whisk all ingredients together until the mixture is completely smooth and the sugar has dissolved. The custard should have no lumps or streaks.
Incorporate Mashed Bananas: Stir the spiced mashed banana mixture into the egg custard until evenly distributed throughout.
Assemble the Pudding
Combine Ingredients: Pour the banana custard mixture over the cubed banana bread. Use a large spoon to gently fold the mixture, ensuring every piece of bread is coated with custard.
Add Final Touches: Sprinkle any chopped nuts or mini chocolate chips over the mixture if desired. Arrange additional sliced bananas on top for extra banana flavor.
Allow Soaking: Let the bread mixture sit for 10 minutes to allow the custard to fully absorb into the bread cubes.
Bake the Pudding
Preheat and Prepare: Preheat your oven to 350°F and lightly grease your 8×8-inch baking dish with butter or cooking spray.
Transfer and Bake: Pour the soaked bread mixture into the prepared baking dish and spread it evenly. Bake for 45-55 minutes until the top is golden brown and the center is set with a custard-like texture.
Test for Doneness: Insert a knife into the center of the pudding. It should come out mostly clean with just a few moist crumbs attached.
Directions for Serving
We recommend serving this warm banana bread pudding immediately after baking for the best texture and flavor experience. Our versatile dessert works beautifully both warm and cold depending on your preference.
Warm Serving Options
We love serving the pudding straight from the oven while it’s still warm and aromatic. Top each portion with a generous scoop of vanilla ice cream to create a delicious temperature contrast that enhances the dessert’s rich flavors.
For an elevated presentation, we drizzle salted caramel sauce over the warm pudding to add depth and sophistication to each bite. The sauce complements the banana flavors while providing a luxurious finish.
We also recommend adding a dollop of freshly whipped cream on top for extra richness and visual appeal. The cool cream melts slightly into the warm custard, creating layers of texture and temperature.
Fresh berries like strawberries or blueberries make excellent garnishes that add color and a bright flavor contrast. We often sprinkle chopped walnuts or pecans over the top for added crunch and nutty complexity.
Cold Serving Options
Leftover banana bread pudding transforms into an entirely different but equally delicious treat when served cold from the refrigerator. We store any remaining portions covered in the fridge for up to 3 days.
The chilled pudding develops a firmer, more custard-like consistency that many people prefer. We find that the flavors meld beautifully overnight, creating an even more cohesive taste experience.
When serving cold portions, we recommend reheating individual servings in the microwave for 30-45 seconds if you prefer a slightly warmed dessert. Alternatively, reheat portions in a 300°F oven for 10-15 minutes to restore some of the original texture.
We suggest pairing both warm and cold servings with a cup of coffee or tea to complete the dessert experience. The beverage helps balance the richness while improving the overall flavor profile.
Make-Ahead Instructions
One of the best features of banana bread pudding is how beautifully it adapts to advance preparation. We can assemble this dessert hours or even a day before serving, making it perfect for entertaining or busy schedules.
Assemble and Soak Method
We recommend combining the banana bread cubes with the custard mixture in your baking dish and allowing the bread to soak for a minimum of 30 minutes before baking. For deeper flavor development and improved texture, we can cover the assembled pudding and refrigerate it for up to 4 hours. This extended soaking time allows the custard to fully penetrate the bread cubes, creating a more cohesive and luxurious final texture.
Overnight Preparation Option
When working with particularly stale or harder banana bread, we have the flexibility to assemble the entire pudding and leave it to soak in the refrigerator overnight before baking. This extended soaking period works especially well with day-old bread that needs extra time to absorb the custard mixture thoroughly.
Refrigerated Storage Guidelines
Once we’ve assembled and allowed the pudding to soak, it can remain covered in the refrigerator for several hours without compromising quality. The standard recommendation calls for up to 4 hours of refrigerated storage, though some preparations can safely extend to overnight storage when using appropriate bread conditions.
Post-Baking Storage
After baking, we should store any leftover banana bread pudding covered in the refrigerator for up to 3 to 4 days. We can easily reheat individual portions in the microwave or warm the entire dish in a 350°F oven before serving. For longer storage needs, we can freeze the baked pudding and thaw it as needed before reheating.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Pre-baking (refrigerated) | Up to 4 hours | Cover tightly, ensure minimum 30-minute soak |
| Overnight preparation | 8-12 hours | Use stale bread for optimal absorption |
| Post-baking (refrigerated) | 3-4 days | Cover and reheat before serving |
| Frozen storage | Several weeks | Thaw completely before reheating |
Storage Tips
We know that properly storing banana bread pudding ensures you can enjoy this delicious dessert for days after making it. Our storage recommendations help maintain the pudding’s creamy texture and rich banana flavor while preventing spoilage.
Room Temperature Storage
Fresh banana bread pudding can safely remain at room temperature for several hours after baking. We recommend covering the dish with foil or plastic wrap if you plan to serve it within this timeframe. But, any pudding left out longer than a few hours should be refrigerated to maintain food safety standards.
Refrigerator Storage
Leftover banana bread pudding stores beautifully in the refrigerator when properly contained. We suggest transferring portions to an airtight container or covering the baking dish tightly with plastic wrap. Your pudding will maintain its quality and flavor for 3 to 5 days when refrigerated properly.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | Several hours | Covered with foil/plastic wrap |
| Refrigeration | 3-5 days | Airtight container |
| Freezing | 2-3 months | Wrapped portions with plastic wrap/foil |
Freezer Storage
We recommend freezing banana bread pudding for longer storage periods. Wrap individual portions tightly with plastic wrap or aluminum foil to prevent freezer burn and maintain texture. Properly wrapped portions will keep their quality for 2 to 3 months in the freezer. Always thaw completely and reheat thoroughly before serving frozen portions.
Reheating Guidelines
Gentle reheating preserves the pudding’s delicate custard texture better than high heat methods. We prefer using the oven for reheating larger portions as it provides even warming throughout. Microwave reheating works well for individual slices and requires only a few seconds to warm the pudding to serving temperature.
Pro Storage Tips
Consider removing fresh banana toppings before freezing to prevent browning and texture changes. We suggest adding fresh banana slices when reheating for the best appearance and flavor. Using slightly stale bread in your original recipe helps the custard absorb better and reduces mushiness during storage and reheating.
Variations and Substitutions
We can easily customize this banana bread pudding recipe to match our preferences and dietary needs. The beauty of this dessert lies in its flexibility and ability to accommodate different ingredients and flavor profiles.
Different Bread Options
French Bread creates a wonderfully light and airy texture that absorbs the custard beautifully. We recommend using day-old French bread cut into 1-inch cubes for the best results.
Banana Bread Cubes from leftover homemade banana bread intensify the banana flavor throughout the entire dessert. This option works particularly well when we want to maximize the banana taste and create a more cohesive flavor profile.
Brioche or Challah adds richness and creates an ultra-luxurious texture due to their high egg and butter content. These breads soak up custard exceptionally well while maintaining their structure.
Sourdough Bread provides a subtle tangy contrast that balances the sweetness of the custard and bananas. We suggest using slightly stale sourdough for optimal absorption.
Flavor Variations
Chocolate Banana Bread Pudding transforms the dessert with dark chocolate chips or cocoa powder mixed into the custard. We can add 1/2 cup of dark chocolate chips or 2 tablespoons of unsweetened cocoa powder for a rich chocolate flavor.
Spiced Custard elevates the comfort factor by incorporating warm spices like cinnamon and nutmeg directly into the custard mixture. We recommend adding 1 teaspoon of ground cinnamon and 1/4 teaspoon of freshly grated nutmeg.
Bourbon Pecan Banana Bread Pudding creates a sophisticated adult dessert with the addition of 2 tablespoons of bourbon and 1/2 cup of chopped pecans mixed into the bread mixture.
Honey or Maple Syrup replacements offer natural sweetness alternatives to granulated sugar. We can substitute 1/3 cup of honey or pure maple syrup for the 1/2 cup of sugar in the custard.
Sticky Toffee Style variation pairs beautifully with a sticky toffee sauce drizzled over the finished pudding. This creates an indulgent twist that transforms the dessert into a restaurant-quality treat.
Tropical Variation incorporates shredded coconut and diced pineapple for a summer-inspired twist. We suggest adding 1/4 cup of toasted coconut flakes and 1/2 cup of drained crushed pineapple.
Milk Substitutions accommodate various dietary needs by replacing dairy milk with almond milk, oat milk, or coconut milk. These alternatives maintain the creamy texture while adding their unique subtle flavors to the finished pudding.
Troubleshooting Tips
Even experienced bakers encounter challenges when making banana bread pudding. We’ve compiled answers to the most common issues that can arise during preparation and baking.
When Your Pudding Turns Out Mushy
Fresh or overly moist bread creates the most frequent problem in banana bread pudding preparation. Day-old bread absorbs custard without falling apart, while fresh bread becomes soggy and loses its structure. We recommend leaving bread slices uncovered for several days or lightly toasting them in a 300°F oven for 10-15 minutes to achieve the proper dryness.
Over-soaking presents another culprit behind mushy results. Bread should absorb the custard mixture for 10-30 minutes maximum, not until completely saturated. Monitoring the soaking process prevents the bread from becoming too waterlogged to maintain its texture during baking.
Addressing Dry and Crumbly Texture
Insufficient custard or inadequate soaking time leads to dry bread pudding. The custard should generously coat all bread pieces and penetrate throughout the mixture. Adding an extra 1/4 to 1/2 cup of milk or cream helps achieve proper moisture levels when the pudding appears too dry before baking.
Bread that hasn’t soaked long enough fails to absorb the custard properly. Extending the soaking time by 10-15 minutes allows the bread to fully incorporate the liquid mixture while maintaining structural integrity.
Eliminating Eggy Flavors and Textures
Poorly mixed custard creates an unpleasantly eggy taste and uneven texture throughout the pudding. Whisking eggs thoroughly before adding other ingredients ensures smooth integration. We suggest tempering the eggs by slowly adding warm milk while whisking continuously to prevent curdling.
Straining the custard mixture through a fine mesh sieve removes any remaining egg lumps and creates an ultra-smooth base for your pudding.
Improving Bland Flavor Profiles
Unripe bananas contribute minimal flavor and sweetness to bread pudding. Yellow bananas with brown spots provide optimal ripeness for natural sweetness and intense banana flavor. Green or underripe bananas contain too much starch and lack the necessary sugar content for proper taste development.
| Problem | Primary Cause | Recommended Solution |
|---|---|---|
| Mushy texture | Fresh or moist bread | Use day-old bread or dry in 300°F oven |
| Dry and crumbly | Insufficient custard | Add extra 1/4-1/2 cup milk or cream |
| Eggy flavor | Poorly mixed custard | Whisk eggs thoroughly and temper with warm milk |
| Bland taste | Unripe bananas | Use yellow bananas with brown spots |
Preventing Uneven Baking
Uneven oven temperatures cause some portions to overcook while others remain underdone. Rotating the baking dish halfway through cooking ensures uniform heat distribution. Using an oven thermometer verifies actual temperature accuracy, as many ovens run hot or cold compared to their settings.
Covering the pudding with foil during the final 15 minutes prevents excessive browning while allowing the center to finish cooking completely. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached when properly baked.
Conclusion
We’ve shown you how to transform day-old banana bread into an extraordinary dessert that’s both comforting and impressive. This recipe gives you the flexibility to customize flavors while ensuring consistent results every time.
The beauty of banana bread pudding lies in its versatility – whether you’re serving it warm with ice cream for a cozy family dinner or preparing it ahead for entertaining guests. With proper storage techniques and troubleshooting tips at your disposal you’ll never have to worry about waste or disappointing results.
Now it’s time to gather your ingredients and create this delicious dessert that perfectly balances simplicity with indulgence. Your kitchen will smell amazing and your guests will be asking for seconds!
Frequently Asked Questions
What type of bread works best for banana bread pudding?
Day-old banana bread is ideal as it absorbs the custard perfectly without becoming mushy. You can also use French bread, brioche, challah, or sourdough for different textures and flavors. Slightly stale bread works better than fresh bread because it holds its structure while soaking up the custard mixture.
How long should I let the bread soak in the custard?
Allow the bread cubes to soak in the custard mixture for at least 30 minutes before baking. For deeper flavor, you can refrigerate the mixture for up to 4 hours. If using particularly stale bread, an overnight soak is recommended for optimal texture and flavor absorption.
Can I make banana bread pudding ahead of time?
Yes! You can assemble the pudding hours or even a day in advance, making it perfect for entertaining. Simply cover and refrigerate until ready to bake. You can also prepare it completely and store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
What temperature should I bake banana bread pudding?
Bake the pudding at 350°F (175°C) for 45-55 minutes. The pudding is done when the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
How do I store leftover banana bread pudding?
Store covered at room temperature for several hours, then refrigerate in an airtight container for 3-5 days. For longer storage, freeze individual portions wrapped tightly for 2-3 months. Remove fresh banana toppings before freezing to prevent texture changes.
What are the best toppings for banana bread pudding?
Serve warm with vanilla ice cream, salted caramel sauce, or freshly whipped cream. Fresh berries, chopped nuts, and a dusting of cinnamon also enhance flavor and presentation. The pudding pairs beautifully with coffee or tea to balance the richness.
Can I substitute different types of milk in the recipe?
Yes! You can use whole milk, 2% milk, or dairy alternatives like almond milk, coconut milk, or oat milk. Heavy cream can be substituted with half-and-half or additional milk, though this may result in a slightly less rich texture.
Why is my banana bread pudding too mushy or dry?
Mushy pudding often results from using fresh bread or over-soaking. Use day-old bread and don’t exceed 4 hours of soaking. Dry pudding typically means insufficient custard or overbaking. Ensure proper bread-to-custard ratio and check doneness with a knife test.
Can I add other flavors to banana bread pudding?
Absolutely! Try chocolate chips, bourbon and pecans, coconut and pineapple for tropical flavor, or extra spices like nutmeg and cardamom. You can also use different flavored bread as the base, such as chocolate banana bread or cinnamon swirl bread.
How do I reheat banana bread pudding?
Reheat gently in a 300°F oven for 10-15 minutes, covered with foil to prevent drying. For individual portions, microwave for 30-60 seconds. You can also enjoy it cold straight from the refrigerator, as it develops a firmer, pudding-like texture when chilled.
