Can I use fresh bread for Banana Bread Pudding?

Yes, but slightly dry or day-old bread works best for Banana Bread Pudding. Fresh bread can become too soft when soaked in custard. If you only have fresh bread, you can cube it and toast it in the oven for a few minutes to dry it out before using it in the recipe.

What is the best bread to use for Banana Bread Pudding?

French bread and sourdough are excellent choices for Banana Bread Pudding because they hold their structure well when soaked in custard. Other good options include brioche, challah, croissants, or even leftover dinner rolls. Rich breads create a softer and more flavorful pudding.

Can Banana Bread Pudding be made ahead of time?

Yes, Banana Bread Pudding can be prepared ahead of time. You can assemble the pudding and refrigerate it for several hours before baking. It can also be baked in advance and stored in the refrigerator for up to four days. Simply reheat it in the oven or microwave before serving.

How do you store leftover Banana Bread Pudding?

Allow the Banana Bread Pudding to cool completely before storing it. Cover the dish tightly or transfer the pudding to an airtight container and refrigerate it. Properly stored, it will last for up to four days. Reheat individual portions gently and add a little milk if the pudding becomes dry.

Banana Bread Pudding – Easy Recipe Guide

Name: Banana Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups day-old French or sourdough bread, cubed (about 1-inch pieces); 1/4 cup unsalted butter, melted; 3 large eggs, room temperature; 2 cups whole 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 firm bananas, sliced (about 2 medium bananas); 3 tablespoons unsalted butter (for sauce); 2 tablespoons granulated sugar (for sauce); 1 tablespoon cornstarch; 3/4 cup whole milk (for sauce); 1/4 cup light corn syrup; 1 teaspoon vanilla extract (for sauce)

Description

Banana Bread Pudding is a warm and comforting baked dessert made with cubes of day-old bread soaked in a creamy custard of eggs, milk, sugar, and spices, then baked with sliced bananas until golden. Served with a rich vanilla sugar sauce, this classic dish is perfect for breakfast, brunch, or dessert.

Ingredients

Scale

4 cups day-old French or sourdough bread, cubed (about 1-inch pieces)
1/4 cup unsalted butter, melted
3 large eggs, room temperature
2 cups whole 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 firm bananas, sliced (about 2 medium bananas)
3 tablespoons unsalted butter (for sauce)
2 tablespoons granulated sugar (for sauce)
1 tablespoon cornstarch
3/4 cup whole milk (for sauce)
1/4 cup light corn syrup
1 teaspoon vanilla extract (for sauce)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 2-quart casserole dish.
Place the cubed bread into the casserole dish and pour the melted butter over the bread. Toss gently to coat the cubes evenly.
In a medium bowl, lightly beat the eggs. Add the whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the custard mixture is smooth.
Stir the sliced bananas into the custard mixture.
Pour the custard and banana mixture evenly over the bread cubes. Stir gently so the bread absorbs the custard.
Let the mixture sit for 5 minutes to allow the bread to soak up the liquid.
Bake uncovered for about 40 minutes or until the top is golden and a knife inserted into the center comes out clean.
While the pudding bakes, prepare the sauce by melting 3 tablespoons butter in a small saucepan over medium heat.
In a small bowl combine 2 tablespoons sugar and 1 tablespoon cornstarch, then whisk this mixture into the melted butter.
Add 3/4 cup milk and 1/4 cup corn syrup to the saucepan. Cook while whisking until the mixture reaches a boil.
Allow the sauce to boil for 1 minute, then remove from heat and stir in 1 teaspoon vanilla extract.
Serve the Banana Bread Pudding warm with the vanilla sugar sauce drizzled over the top.

Notes

Use slightly dry or day-old bread so it absorbs the custard without becoming mushy.
Firm bananas work best because they hold their shape during baking.
For richer flavor, brioche or challah bread can replace French bread.
The pudding can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or oven and add a splash of milk if the pudding becomes dry.
Serve with vanilla ice cream, caramel sauce, or whipped cream for extra indulgence.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 28 g
Sodium: 240 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 115 mg