Got Overripe Bananas? Skip the Banana Bread and Make This Instead

Name: Banana Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 100 min
Ingredients: 1 loaf Challah bread (cubed, ~ 12 cups); 1 cup 2% milk; 2 cups half & half; 2 eggs; 2 egg yolks; 2 tsp vanilla; 1 tsp cinnamon; ½ cup granulated sugar; 1 cup mashed ripe bananas (~3 bananas); cooking oil spray or butter (for greasing dish); ½ cup heavy cream; 6 tbsp butter; 1½ cups brown sugar; ¼ tsp salt

Banana Bread Pudding is a delightful dessert featuring fluffy challah bread soaked in a cinnamon-vanilla custard with mashed ripe bananas, baked until golden brown and drizzled with a homemade brown sugar caramel sauce – a cozy, crowd-pleasing dessert that’s easy to make ahead!

Got leftover bread and a few spotty bananas sitting on the counter? Bread pudding with bananas is SUCH a delicious way to use them up and make a lovely dessert out of it. Serve it with a scoop of vanilla ice cream – it’ll be both comforting and luxurious.

Picking up a slice of banana bread pudding from a baking dish

If you love warm, gooey desserts, you’ll also want to try my , Sticky Toffee Pudding and Banana Upside Down Cake!

Author’s Notes

Bread Pudding with Banana

Bread Pudding is one of my favorite desserts of all time. I had some of the best bread puddings of my life when I was in New Orleans, and love having the excuse to make bread pudding for the any holidays.

I wanted to make bread pudding with bananas because banana is such a flavor packed ingredient, and I love baking with it. The base of this recipe is similar to my brioche bread pudding recipe, just with additional banana flavors, reminiscence of Brown Butter Banana Bread and Banana Chocolate Chip Cookies.

There’s no fancy technique here. You whisk a simple custard with mashed bananas, pour it over the dry bread cubes, let it soak and let the oven do the rest.

The extra egg yolks and half & half make the custard rich and silky. Meanwhile, the mashed bananas add natural sweetness and cozy banana flavor to every bite.

And the caramel sauce? Just four ingredients and a few minutes on the stove… it’s the kind of finishing touch that has people going back for seconds. If you take anything away from this recipe, it’s this: Do NOT skip this part.

Making banana bread pudding is also a great way to rescue ripe bananas before they go to waste.

It makes for lovely make-ahead dessert for holidays, brunches or a cozy weekend treat. If you still have extra bananas, my Caramelized Bananas are another quick way to use them up!

Table of Contents

What Is Banana Bread Pudding?

Classic bread pudding is a baked dessert made from bread cubes soaked in a sweet custard of eggs, milk and sugar. Once baked, the inside turns soft and custardy while the top gets lightly crisp and golden.

This classic dessert originated from 11th century England, and has evolved over time. The concept is very much like a French Toast Casserole, except that it is much more custard-y and sweeter, especially after topping with caramel sauce and ice cream.

This Banana bread pudding simply adds mashed bananas to that custard, so you get a soft bread pudding with bananas in every bite. Despite the name, it isn’t made from a loaf of banana bread… although you totally can use some (see the variations below!).

Kitchen Tools

9×13 baking dish: Gives the bread pudding plenty of room to bake evenly. Ceramic or glass both work.
Mixing bowl: A medium bowl is all you need for the custard, but a large bowl gives you a little extra room to whisk without splashing.
Whisk: For blending the eggs, sugar and milk into a smooth custard.
Fork or potato masher: Makes quick work of mashing the bananas.
Small saucepan: For whipping up the caramel sauce.

A slice of bread pudding topped with sliced bananas on a plate, with a casserole dish of it in the background

Ingredients For Banana Bread Pudding

Here’s everything you’ll need for this banana bread pudding recipe. You’ll find the exact amounts in the recipe card below.

For the Bread Pudding

Challah bread: This soft, slightly sweet, eggy bread soaks up custard beautifully while still holding its shape. Brioche or a sturdy French bread work too. The dryer the bread, the easier it soaks up the mixture.
Ripe bananas: The riper, the better! Look for bananas with lots of brown spots – they’re sweeter, softer and mash easily.
Milk: 2% milk keeps the custard creamy without being too heavy. Whole milk works if that’s what you have on hand.
Half & half: Adds richness for that silky, spoonable texture.
Eggs and egg yolks: Whole eggs help the custard set, and the extra yolks make it extra rich and tender.
Vanilla extract: Adds warmth and rounds out the banana flavor.
Cinnamon: Just enough cozy spice to complement the bananas.
Granulated sugar: Sweetens the custard. The bananas bring natural sweetness too.

For the Caramel Sauce

Heavy cream: Makes the caramel smooth and creamy.
Butter: Melts into the brown sugar for a rich, buttery sauce.
Brown sugar: Gives the caramel its deep, molasses-y flavor.
Salt: Balances the sweetness and makes the caramel flavor pop.

How To Make Banana Bread Pudding

Step 1: Prep the baking dish

Grease a 9×13 baking dish. Place the cubed challah bread into the dish in an even layer.

Day old Challah bread is cubed and placed in a rectangular baking dish.

Step 2: Make the banana custard

In a medium mixing bowl, add the milk, half & half, eggs, egg yolks, vanilla, cinnamon and granulated sugar. Whisk until fully combined.

Then fold in the mashed ripe bananas.

Custard ingredients are added to a medium mixing bowl and then whisked.

Step 3: Soak the bread

Pour the custard evenly over the bread. Gently press the cubes down with a spatula so every piece gets a chance to soak and are well coated.

Let the bread mixture sit for 30 minutes. This gives the bread time to absorb the custard, which is what gives you that soft, custardy center.

The custard mix is poured over the cubed bread. Let it rest for 30 minutes before baking.

Step 4: Preheat the oven

While the bread soaks, preheat the oven to 350°F.

Step 5: Bake

Bake the banana bread pudding for 45-50 minutes, until the top is golden brown and the center is fully cooked.

The center should look set, not liquidy, when you poke it with a knife. Cover and cook for longer if needed.

Step 6: Make the caramel sauce

Once the bread pudding is out of the oven, add the heavy cream, butter, brown sugar and salt to a small saucepan over medium heat.

Stir as the melted butter and sugar come together and the sauce begins to boil. Let it gently boil for 1 minute, then remove it from the heat.

Caramel sauce is made in a small sauce pan.

Step 7: Drizzle and serve

Serve the banana bread pudding by drizzle the warm caramel sauce over it.

And if you feel extra fancy, top with vanilla ice cream for the most luxurious and delicious experience.

A serving of banana bread pudding topped with a scoop of vanilla ice cream and drizzled with caramel

Variations And Substitutions

Add nuts: Sprinkle chopped pecans or walnuts over the top before baking for a toasty crunch.
Maple syrup drizzle: Short on time? Drizzle warm maple syrup over the top instead of making the caramel sauce.
Swap the bread: Brioche, French bread or any bread can stand in for the challah. Use roughly the same amount of cubes. I use challah because I like the sweetness.
Add banana bread: For a double dose of banana, swap in cubed banana bread for part of the challah. It’s softer, so let the cubes dry out a bit first to help them hold their shape.
Chocolate chips: Scatter a handful between the bread cubes for a banana-chocolate twist.
Dairy swaps: Whole milk can replace the 2% milk. No half & half? Use equal parts milk and heavy cream instead.
Extra spice: Add a pinch of ground nutmeg along with the cinnamon for even more warmth.

Make Ahead, Storage, And Reheating

Make ahead: Assemble the bread pudding, cover it and refrigerate overnight. Bake it the next day, adding a few extra minutes to the bake time as needed since it’s going in cold.

Storage: Cover leftovers and keep them in the fridge for up to 3-4 days. Store the caramel sauce separately in an airtight container.

Freezing: Wrap the cooled bread pudding tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven until warmed through (~25-30 minutes). Rewarm the caramel gently on the stove or in the microwave, stirring until smooth.

Tips and Tricks

A few simple tips for getting your banana bread pudding just right:

Use day-old bread: Slightly stale bread soaks up the custard without turning mushy. If your challah is fresh, spread the cubes on a baking sheet and dry them in a low oven for 10-15 minutes.
Go for spotty bananas: Bananas with plenty of brown spots are sweeter and mash more easily than yellow ones.
Mash them well: A few small lumps are fine, but big chunks can leave wet pockets in the bread pudding.
Grease the dish generously: Brushing it with melted butter adds flavor and helps keep the edges from sticking. You can also grease with cooking oil spray.
Don’t skip the soak: The 30-minute rest lets the bread absorb the custard, which is key to a soft, custardy center.
Press, don’t squish: Gently press the bread down so the top cubes get coated, but don’t pack it in tightly. Do make sure all the bread are well coated with the custard mixture.
Watch the top: If the top is browning before the center is set, loosely tent the dish with foil for the rest of the bake.
Check the center: It’s done when the middle is set and a knife or toothpick inserted near the center comes out without wet custard.
Let it rest: Give it about 10 minutes out of the oven before serving so the custard can settle.
Make the caramel last: Whipping it up while the bread pudding rests means it’s warm and pourable right when you need it. It thickens as it cools, so rewarm it gently if needed. You may want to add butter or milk to loosen it when reheating the caramel.

Frequently Asked Questions

Can I use banana bread to make banana bread pudding?

Yes! Swap cubed day-old banana bread in for part of the challah. Since it’s softer and denser, let the cubes dry out a bit first and keep an eye on it in the oven.

What kind of bread is good for bread pudding?

Soft, rich breads like challah and brioche are popular choices because they are sweet, soak up custard well and hold their shape. A sturdy French bread or other breads works too.

Can I make banana bread pudding ahead of time?

Absolutely. Assemble it, cover and refrigerate overnight, then bake the next day. Add a few extra minutes to the bake time as needed since it’s going in cold.

How do I know when banana bread pudding is done?

The top should be golden brown and the center set. Poke a knife near the middle – it shouldn’t come out covered in wet, liquidy custard.

Why is my bread pudding soggy?

Underbaking is often the culprit. Very fresh bread can also turn mushy, so if bread isn’t dry enough to soak up the custard, you’ll need to bake it for a few extra minutes. Make sure the center is fully set before pulling it out of the oven.

Can I use whole milk instead of half & half?

You can, but the custard will be a little lighter and less rich. For a closer swap, use equal parts whole milk and heavy cream.

Can I make the caramel sauce ahead?

Yes! Store it in an airtight jar in the fridge, then rewarm it gently on the stove or in the microwave, stirring until smooth.

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