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Banana Bread Pudding Recipe

Banana Bread Pudding with Brown Sugar Vanilla Sauce

Steven
This banana bread pudding layers sweet banana flavor through a golden, crisp exterior and a silky, custardy center, all topped with a simple brown sugar vanilla sauce that makes it perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Brunch, Dessert
Cuisine American
Servings 8
Calories 385 kcal

Equipment

  • 2-quart or 9x13-inch casserole dish - greased with butter or cooking spray
  • Large mixing bowl
  • Medium mixing bowl - for the custard
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Small saucepan - for the sauce
  • Aluminum foil - optional, to tent the dish if browning too fast
  • Digital instant-read thermometer - optional but recommended

Ingredients
  

  • 6 cups day-old French bread or brioche - about 300g, cut into 1-inch cubes; brioche or challah also work
  • 3 ripe bananas - medium, sliced into 1/4-inch rounds; yellow with brown spots
  • 3 large eggs - room temperature
  • 2 cups whole milk - 480ml
  • 1/2 cup granulated sugar - 100g
  • 1/4 cup light brown sugar - 55g, packed
  • 3 tablespoons unsalted butter - 45g, melted, plus extra for greasing
  • 2 teaspoons pure vanilla extract - divided; high-quality recommended
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt - divided

For the Brown Sugar Vanilla Sauce

  • 1/2 cup light brown sugar - 110g, packed
  • 4 tablespoons unsalted butter - 60g
  • 1/4 cup heavy cream - 60ml
  • vanilla ice cream - optional, for serving
  • whipped cream - optional, for serving
  • toasted pecans or walnuts - optional, for serving
  • caramel drizzle - optional, for serving
  • powdered sugar - optional, for dusting

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 2-quart or 9x13-inch baking dish with softened butter or cooking spray.
  • Cut the bread into 1-inch cubes. If using fresh bread, dry it in a 300°F oven for 10 minutes. Place cubes in the dish and drizzle with melted butter, tossing gently to coat.
  • Peel and slice bananas into 1/4-inch rounds. Scatter evenly over the buttered bread cubes, tucking some between the pieces.
  • In a medium bowl, whisk the eggs, then add milk, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and fully combined.
  • Pour the custard evenly over the bread and bananas. Gently press the bread down with a spatula to submerge. Let stand at room temperature for at least 15 minutes.
  • Bake uncovered on the center rack for 40 to 45 minutes until golden brown and the center is set. A thermometer should read 160°F (71°C) in the center. Tent with foil if browning too quickly.
  • Remove and let rest for 10 minutes while making the sauce. In a small saucepan over medium heat, combine brown sugar, butter, and cream. Simmer gently for 2-3 minutes until thickened, then stir in vanilla and a pinch of salt.
  • Scoop the warm pudding into bowls and drizzle generously with the warm brown sugar vanilla sauce. Add optional toppings like vanilla ice cream, whipped cream, or toasted nuts.

Notes

  • Use day-old French bread or brioche for the best texture; stale bread absorbs custard without becoming mushy. If your bread is fresh, cube it and dry in a 300°F oven for 10 minutes.
  • Bananas should be yellow with brown spots—green bananas won't be sweet enough, and fully black ones will dissolve into the custard rather than hold their shape.
  • Do not skip the 15-minute soaking time; this ensures the custard evenly absorbs into every piece of bread and prevents dry pockets.
  • For a richer pudding, substitute brioche or challah for French bread.
  • Add 3 tablespoons of dark rum or bourbon to the custard for a warm, boozy depth.
  • Scatter 1/2 cup of semi-sweet chocolate chips over the bread before adding the custard for chocolate banana bread pudding.
  • Replace 1 cup of whole milk with full-fat coconut milk for a subtly tropical flavor.
  • Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 325°F oven for 15-20 minutes.
  • The brown sugar vanilla sauce is best made fresh just before serving; leftover sauce keeps in the refrigerator for up to 5 days.
  • For a dairy-free version, use plant-based milk and butter alternatives—note that texture may vary slightly.
Keyword banana bread pudding, banana custard dessert, bread pudding with bananas, brown sugar sauce, brunch banana bread pudding