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Banana Bread is a favorite dessert and brunch recipe amongst many people, and bread pudding is a traditional dish often served around the holidays. Combine the two together though and you get an absolutely delicious recipe that you can serve any time of year!
Banana recipes are often a spur of the moment thing when you realize your bananas are about to go bad. If you don’t feel like baking banana bread, then this recipe is perfect! You can serve it with some cold vanilla ice cream or with a side of eggs and bacon!
The best part about this banana bread pudding is that it can be a great brunch dish for guests or a simple dessert recipe that you make for your family! You can incorporate banana pudding into many different things like cake and even cookies, but a nice brunch casserole is the best! The caramel sauce is what really takes this dish to the next level and everyone will be asking you for the recipe!
Banana Bread Pudding Ingredients
- French Bread
- Heavy Whipping Cream
- Whole Milk
- Ground Cloves
- Ground Nutmeg
- Vanilla Extract
- Light Brown Sugar
- Chopped Walnuts
- Caramel Sauce
Everyone likes their banana bread a little different, and to really make this your own recipe, try adding in some chocolate chips or even pumpkin spice! You could also sprinkle some coconut shreds on top before serving to give it a bit of a tropical twist. Adding in cocoa powder to the egg mixture would give you a chocolate banana bread pudding that no one could resist!
The cloves, nutmeg, and cinnamon really give this recipe the traditional holiday flavor that everyone loves, but you don’t just have to serve it for a holiday. Banana bread can be served any time of year, and this recipe makes a perfect brunch meal for a lazy Sunday afternoon. It’s simple to put together and uses a lot of ingredients you already have on hand! The best part about this recipe is it uses stale bread and ripe bananas so you don’t have to throw them out.
How to Make Banana Bread Pudding
FIRST STEP: Preheat oven to 350°F. Butter a 9×13” glass baking dish and set aside.
SECOND STEP: In a large mixing bowl, whisk eggs until frothy.
THIRD STEP: Add heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
FOURTH STEP: Add mashed bananas and chopped walnuts to the egg mixture and stir until combined.
FIFTH STEP: Slice bread into bite sized pieces. Spread evenly in the prepared baking dish.
SIXTH STEP: Pour egg mix over bread and toss to mix evenly.
SEVENTH STEP: Allow to sit for 10 minutes so bread can absorb egg mixture.
EIGHTH STEP: Bake for 1 hour or until the center of the bread pudding is set (bread bounces back slightly when pressed) and the top is evenly browned.
NINTH STEP: Drizzle with caramel sauce if desired and serve warm.
If you have a piece or two of bread that is sticking up higher than others (particularly around the edges), you can cover just that area with a small piece of aluminum foil if it begins to burn before the rest of the pudding has browned.
Stale bread works best for this recipe because it can soak up more liquid, but fresh bread will taste just as good.
Caramel drizzle is recommended for this recipe, but try using a vanilla sauce or even maple syrup! Banana pancakes go great with maple syrup and so does this recipe!
Storing this Recipe
IN THE FRIDGE: Store in an airtight container for up to five days in the fridge.
IN THE FREEZER: Store in an airtight container for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
Banana Bread Pudding
- 16 oz french bread loaf
- 4 eggs
- 1 cup heavy whipping cream
- 1/4 cup melted butter plus more for greasing
- 2 cup whole milk
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup light brown sugar
- 4 medium bananas mashed (about 1 ½ cups mashed)
- 1 cup chopped walnuts
- caramel sauce for topping optional
- Preheat oven to 350°F. Butter a 9 x 13” glass baking dish and set aside.
- In a large mixing bowl, whisk eggs until frothy.
- Add heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
- Mash bananas with a fork. Then add the mashed bananas and chopped walnuts to the egg mixture. Stir until combined.
- Slice bread into bite sized pieces. Spread evenly in the prepared baking dish.
- Pour egg mix over bread and toss to mix evenly.
- Allow the bread to absorb the egg mixture for 10 minutes.
- Bake for 1 hour or until the center of the bread pudding is set (bread bounces back slightly when pressed) and the top is evenly browned.
- Drizzle with caramel sauce if desired and serve warm.