Servings
Font
Back
0 from 72 votes

Banana Bread pudding

Enjoy this warm, gooey, and delicious banana bread pudding made with ripe bananas, warm cinnamon and raisins. An easy recipe perfect for breakfast, brunch or as a dessert topped with ice-cream.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 383 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 2 banana ripe
  • 2 eggs
  • 1/2 cup cream Light or whole milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon granulated sugar Add more if needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 slices brioche cubed, or 2 croissants
  • 1/2 cup raisins
  • 1/2 teaspoon butter  to grease the pan
  • 1 1/2 cup water to cook in instant pot
  • maple syrup or Agave syrup to drizzle when serving

Instructions

    Cup of Yum
  1. Grease 6 or 7-inch round baking pan with butter. Cut the brioche into small cubes (9-12 cubes per slice)
  2. In a large bowl, add the bananas and mash them well using a fork.
  3. Then add the eggs, cream, vanilla extract, sugar, cinnamon, and nutmeg and whisk them all together till they become a smooth custard.
  4. Now add the cut brioche pieces along with the raisins in the bowl. Save some raisins to top later. Mix well so all the brioche is covered in the custard.
  5. Then transfer the soaked brioche to the prepared baking pan and spread the saved raisins on top.
  6. Let it sit for 10 minutes so the custard is well-absorbed.
Instant Pot Method
    Cup of Yum
  1. Cover the pan with aluminum foil, so the condensation does not go into the pudding.
  2. Add 1.5 cups of water to the instant pot steel insert and place a trivet with handles (or use a long foil sling on a trivet). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.
  3. Cook on Manual or Pressure Cook mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually.
  4. Open the Instant Pot and carefully lift the trivet with the pan and take it out. Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes. Let stand for 10 minutes before serving.
  5. (Optional) For a crispy brown top, use an air fryer lid or broil for 3-5 minutes until the top layer is lightly browned. To use the air fryer lid, take the baking pan out of the instant pot carefully. Empty the water from the instant pot and place back the pan with the trivet in the instant pot. Place the air fryer lid and cook on 400°F for 3-5 minutes.
Air fryer method
  1. Place the baking pan in the air fryer tray/basket.Set the air fryer to 330F for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.
Oven Method
  1. Bake for about 40-50 minutes at 350°F or until the center is set.
  2. All you need to do is slide the baking pan into the oven and bake for about 40-50 minutes at 350°F or until the center is set.
Serving the Bread Pudding (optional)
  1. Sift some powdered sugar on the top.
  2. Serve warm or cold with a drizzle of maple syrup and/or your favorite ice-cream.

Notes

  • Brioche and options: Use a day old brioche and cut it into small cubes. You can also use challah or croissants in this recipe. A day old bread is better at soaking all that custard to make this dessert rich.
  • Light Cream or Milk: I have tried this recipe with light cream and whole milk. They both work well.
  • No Raisins: If you don't have raisins, you can add 1/3 cup chocolate chips when making this pudding. 
  • Baking pan: If you are using a larger pan, you need to increase your cooking time.
  • Entertaining: If you are making it for entertaining, you might want to double or triple the recipe in a large baking dish, baked in the oven. 

Nutrition Information

Calories 383kcal (19%) Carbohydrates 47g (16%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 169mg (56%) Sodium 177mg (7%) Potassium 413mg (12%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 834IU (17%) Vitamin C 6mg (7%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 47g 16%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 169mg 56%
Sodium 177mg 7%
Potassium 413mg 9%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 834IU 17%
Vitamin C 6mg 7%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.