Banana Bread Pudding: A Warm, Comforting Dessert Classic

There’s something universally nostalgic about bread pudding, and when bananas and caramel are added to the mix, it becomes downright irresistible. This Banana Bread Pudding recipe is a comforting, custard-rich dessert that blends the soft, spiced texture of bread pudding with the natural sweetness of ripe bananas. Infused with cinnamon, nutmeg, and a touch of allspice, this dish brings together warmth, richness, and a satisfying depth of flavor in every bite. The addition of chopped walnuts gives it a delightful crunch, while the drizzle of homemade caramel sauce takes it to indulgent new heights.

Whether you’re trying to use up leftover bread, looking for a cozy winter dessert, or wanting to impress guests with something truly satisfying, this recipe fits the bill. It’s simple enough for weeknight baking, yet elegant enough for holiday dinners. Plus, it’s incredibly versatile—you can dress it up with ice cream or keep it simple with a hot cup of coffee. If you’re a fan of banana bread or classic puddings, this banana bread pudding is sure to become a new favorite in your recipe rotation.

Why You’ll Love This Recipe

1. Ultimate Comfort Food: It’s warm, soft, and rich—perfect for a cozy night in.
2. Uses Pantry Staples: Most ingredients are already in your kitchen, especially if you have ripe bananas to use up.
3. Perfect Make-Ahead Dessert: Tastes even better the next day and reheats beautifully.
4. Crowd-Pleaser: Great for potlucks, family dinners, or holiday gatherings.
5. Customizable: Easily adapted to include chocolate chips, raisins, or even bourbon for a grown-up twist.

Ingredients

For the Bread Pudding

• French bread, cubed
• Eggs
• Heavy cream
• Milk
• Sweetened condensed milk
• Brown sugar
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground allspice
• Salt
• Ripe bananas, mashed
• Chopped walnuts

For the Caramel Sauce

• Brown sugar
• Butter
• Vanilla extract
• Milk

Variations

• Chocolate Banana Bread Pudding: Add chocolate chips or swirl in chocolate sauce.
• Boozy Version: Add a splash of bourbon or rum to the custard mixture or caramel sauce.
• Tropical Twist: Include shredded coconut and chopped pineapple for a tropical flair.
• Nut-Free Option: Omit walnuts or replace with sunflower seeds for a crunch without nuts.
• Dairy-Free: Use coconut milk and almond milk instead of heavy cream and dairy milk.

How to Make the Recipe

Step 1: Prepare the Bread

Cube the French bread into 1–2 inch pieces. Let it sit out for a few hours or overnight to dry slightly.

Step 2: Make the Custard

In a large bowl, whisk together the eggs, heavy cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt until smooth.

Step 3: Add Bananas and Walnuts

Stir in the mashed bananas and 1 cup of the chopped walnuts.

Step 4: Combine Bread and Custard

Pour the custard mixture over the cubed bread and gently stir until bread is fully coated. Let sit for 20–30 minutes to soak.

Step 5: Bake

Preheat oven to 350°F (175°C). Pour the mixture into a greased baking dish. Sprinkle the remaining 1/4 cup of walnuts on top. Bake for 45–55 minutes, or until golden and set.

Step 6: Make the Caramel Sauce

In a small saucepan over medium heat, combine brown sugar and butter. Stir until melted and smooth. Add vanilla and a splash of milk to reach your desired consistency. Simmer briefly and remove from heat.

Step 7: Serve

Drizzle warm caramel sauce over each serving of bread pudding.

Tips for Making the Recipe

• Use slightly stale bread for better absorption and texture.
• Don’t skip the soaking time—it helps create that luscious, custardy interior.
• Mash bananas thoroughly for even distribution.
• Add the caramel sauce just before serving to prevent sogginess.
• For a crispier top, broil the pudding for 1–2 minutes after baking.

How to Serve

• Serve warm with a generous drizzle of caramel sauce.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Pair with coffee, chai, or a glass of dessert wine.
• Top with sliced bananas or a dusting of powdered sugar for presentation.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate for up to 4 days. Reheat before serving for best texture.

Freezing

Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Reheating

Warm in the oven at 300°F (150°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes.

FAQs

1. Can I use any type of bread?

Yes, but dense breads like brioche or challah work best.

2. Do I need to let the bread soak?

Yes, soaking ensures the custard is absorbed and prevents dryness.

3. Can I make this ahead of time?

Absolutely! Prepare it a day in advance and bake when ready.

4. Is this dish overly sweet?

It’s sweet, but balanced by the spices and bananas. You can reduce sugar if preferred.

5. Can I skip the caramel sauce?

Yes, but it adds a rich, buttery finish that complements the pudding well.

6. What can I substitute for sweetened condensed milk?

Use a mix of cream and sugar, or coconut condensed milk for a dairy-free option.

7. How do I know when it’s done baking?

The center should be set and not jiggly, with a golden brown top.

8. Can I use frozen bananas?

Yes, thaw and drain them before mashing.

9. What nuts work best if I don’t have walnuts?

Pecans or almonds are great alternatives.

10. Can I make this gluten-free?

Yes, use gluten-free bread and check labels on all other ingredients.

Conclusion

Banana Bread Pudding is the ultimate dessert for banana lovers and comfort food fans alike. Rich, creamy, and packed with warm spices and texture, it’s a simple yet indulgent way to end any meal. Whether served at a family dinner or brought to a holiday potluck, it’s sure to win hearts and satisfy sweet cravings. Don’t forget the caramel drizzle—it’s the crowning touch to this cozy classic.

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