Banana Bread Pudding
Banana bread pudding combines the comforting warmth of baked bread with the sweet, ripe flavor of bananas and aromatic spices. This dessert is perfect for brunch or a cozy family treat, offering a moist texture and rich taste that appeals to both fruit lovers and those craving a classic comfort dessert.
Ingredients
- 4 cups day-old cubed French or sourdough bread ⓘ
- 1/4 cup melted butter or margarine ⓘ
- 3 eggs ⓘ
- 2 cups milk ⓘ
- 1/2 cup granulated sugar ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup sliced firm bananas ⓘ
- 3 tablespoons butter or margarine ⓘ
- 2 tablespoons granulated sugar ⓘ
Instructions
- Place the bread cubes in a greased 2-quart casserole; pour melted butter over and toss to coat.
- In a medium bowl, lightly beat the eggs.
- Add milk, sugar, vanilla extract, cinnamon, nutmeg, and salt to the eggs and mix well.
- Stir in the sliced bananas.
- Pour the egg mixture over the bread cubes and stir to coat evenly.
- Bake uncovered at 375°F for 40 minutes or until a knife inserted near the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread instead of French or sourdough. You can also substitute half of the granulated sugar with brown sugar for added depth. If you want to add some texture, mix in some chopped nuts or chocolate chips. Make sure to let the bread soak in the egg mixture for at least 15 minutes before baking for the best results.
Serving Suggestions
Serve warm, drizzled with a bit of maple syrup or a scoop of vanilla ice cream for a delectable dessert experience. This banana bread pudding pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar. For a complete meal, consider serving it alongside a fresh fruit salad or a light yogurt parfait.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread Pudding contains roughly 1089 calories, with 10g protein, 204g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (85% of the Daily Value), calcium (38% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1713mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas, but make sure to thaw and drain any excess liquid before adding them to the mixture. This will help maintain the right texture and prevent the pudding from becoming too soggy.
Can I make banana bread pudding ahead of time?
Absolutely! You can prepare the mixture the night before, cover it, and refrigerate it. Just bake it in the morning when you're ready to serve. This is a great time-saver for brunch or special occasions.
What can I do with leftover banana bread pudding?
Leftover banana bread pudding can be repurposed as a delicious breakfast or snack. Try topping it with yogurt and fresh berries for a wholesome start to your day or enjoy it cold straight from the fridge for a quick treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).