Servings
Font
Back
0 from 48 votes

Banana Bread Pudding

Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
1 hr
Servings: 8
Calories: 451 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

Bread Pudding
  • 1/2- pound day-old french bread cubed into 1-inch pieces
  • ¼ cup unsalted butter melted
  • 4 large eggs
  • 2 cups milk I used 2%
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon or to taste
  • ½ teaspoon salt
  • 1 cup firm bananas sliced into 1/4-inch thick rounds (from about 2 medium/large bananas)
  • ½ cup raisins optional
Sauce
  • ¼ cup unsalted butter
  • 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • 1 tablespoon brown sugar
  • ¾ cup milk I used 2%
  • ¼ cup light-colored corn syrup
  • ½ teaspoon salt or to taste
  • 1 to 2 teaspoons vanilla extract

Instructions

Bread Pudding:
    Cup of Yum
  1. Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
  2. Pour the butter over the bread and toss to coat; set aside.
  3. To a medium bowl, add the eggs and lightly beat them.
  4. Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
  5. Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
  6. Optionally stir in the raisins.
  7. Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
  8. Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
Sauce:
  1. To a medium sauce pan, add the butter and heat over medium heat to melt.
  2. Add the cornstarch to the butter and whisk to combine until disolved.
  3. Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
  4. Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

Notes

  • Bread pudding is best warm and fresh but will keep in the fridge for up to 5 days. Reheat gently before serving.
  • Adapted from Taste of Home.

Nutrition Information

Serving 1 Calories 451kcal (23%) Carbohydrates 68g (23%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Cholesterol 130mg (43%) Sodium 525mg (22%) Fiber 2g (8%) Sugar 45g (90%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 451

% Daily Value*

Serving 1
Calories 451kcal 23%
Carbohydrates 68g 23%
Protein 10g 20%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Cholesterol 130mg 43%
Sodium 525mg 22%
Fiber 2g 8%
Sugar 45g 90%

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