Banana Bread Pudding
A cozy twist on classic bread pudding made with ripe bananas. Soft, sweet, and perfectly golden on top. It works for brunch or dessert!
Servings: 8 servings
Ingredients
- 1 loaf dried bread, cut into 1 ½-inch pieces about 1 loaf of French bread (11-12 cups)
- 3 tablespoons melted unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1 ½ cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup mashed bananas about 1 large banana
- 1 ½ cups sliced bananas about 2 ½ large bananas
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
- Add 1 loaf dried bread, cut into 1 ½-inch pieces to a large bowl and toss with 3 tablespoons melted unsalted butter.
- Add 4 large eggs and 1 cup granulated sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
- Add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup mashed bananas and mix until combined.
- Add 1 ½ cups sliced bananas to the bowl with the bread and toss to combine.
- Pour the egg mixture over the bread and use your hands to gently mix it until all of the bread has been soaked in the eggs.
- Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the pieces of bread as needed to evenly fill the dish.
- Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan.
- Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.
Notes
Make Ahead, Storage, & Reheating Instructions
- Make Ahead: Cover tightly with plastic wrap and refrigerate up to 1 day before baking. Add 10–15 minutes to the bake time since it’ll be chilled.
- Store: Keep leftovers covered or in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in the fridge for 1–2 days before baking.
- Reheat: Warm single servings in the microwave in 30-second bursts, or heat the whole dish at 350ºF for 10–15 minutes until hot in the center.
Nutrition
Calories: 375kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg
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