Banana Bread Pudding
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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!!
Homemade Banana Bread Pudding Recipe
I cannot think of a more heavenly combination. Bread pudding meets banana bread. I am not the biggest fan of just plain bananas, but turn them into banana bread anything, and I am so down.
For anyone that reads my site regularly, you’ll remember that I have 40+ banana bread recipes. And I am happily adding this gem to the growing list of recipes.
The top of this homemade bread pudding is lightly crusty and golden while the interior is custard-like with plenty of bananas in every bite. I also added raisins, but if you’re not a raisin fan (people seem to have a love-hate relationship with raisins – of all things), simply omit them. I love biting into those chewy little nuggets for extra texture and flavor.
I used 2 full teaspoons of cinnamon to add some pep and lots of flavor to the bread pudding. I opted against nutmeg, but go for it if you’re feeling it.
There’s an amazing vanilla sauce that’s poured over the bread pudding after baking and before serving it. Do not skip the extra five minutes it takes to make the sauce. It takes the banana bread pudding from good to ohmygod I cannot stop eating this stuff.
What’s in Banana Bread Pudding?
To make the best bread pudding recipe, you’ll need:
- French bread
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Brown sugar
- Light corn syrup
How to Make Banana Bread Pudding
Add the bread cubes to a casserole dish, then toss with melted butter. In a separate bowl, whisk together the egg, milk, sugar, vanilla, cinnamon, and salt. Gently stir in the bananas and raisins.
Pour the egg mixture over the bread cubes and toss to coat. Bake until the top is lightly golden brown and there’s no liquid pooling in the center.
During the last 10 minutes of baking, make the vanilla sauce. Pour the sauce over the warm bread pudding and serve immediately.
What’s the Best Bread for Bread Pudding?
Use day-old or two-day-old French bread. Perfectly fresh bread will turn too mushy after it’s coated in eggs and milk. This is one of those rare times where you want dry bread. Another time is making Thanksgiving stuffing.
A tip to encourage the bread to dry out faster is to slice it into 1-inch cubes and place them on a baking sheet overnight, exposed to air, for 12 hours or so.
If you’re more of a pro in the kitchen and are comfortable drying it out in a low, 200F oven, flipping and turning the cubes every 15 minutes or so until it’s dry, but not toasted, go for it. My worry is that people will actually toast the bread rather than just drying it out so use this method with caution. Leaving it out, exposed to air for 12 hours is much simpler and much more foolproof.
Tips for Making Banana Bread Pudding
This is not the time to use your super beat up, spotty bananas. Save them for banana bread because they will fall apart during baking. If that’s what you want to occur, fine. But if you want intact slices of bananas like I was going for, make sure your bananas are on the firmer side. Not green or anything but not too tired and brown.
I have not assembled this the night before and then baked it off the next morning as a make-ahead (brunch) recipe. I don’t know if the bread would become too soggy or not. If you try it, let me know.
Be careful not to over bake the banana bread pudding if you want that slighty gooey, custardy interior because the contrast of the firmer exterior with the soft and tender interior is wonderful.
- 1/2-pound day-old French bread, cubed into 1-inch pieces
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 2 cups milk (I used 2%)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon, or to taste
- 1/2 teaspoon salt
- 1 cup firm bananas, sliced into 1/4-inch thick rounds (from about 2 medium/large bananas)
- 1/2 cup raisins, optional
- 1/4 cup unsalted butter
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon brown sugar
- 3/4 cup milk (I used 2%)
- 1/4 cup light-colored corn syrup
- 1/2 teaspoon salt, or to taste
- 1 to 2 teaspoons vanilla extract
- Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
- Pour the butter over the bread and toss to coat; set aside.
- To a medium bowl, add the eggs and lightly beat them.
- Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
- Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
- Optionally stir in the raisins.
- Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
- 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.
- To a medium sauce pan, add the butter and heat over medium heat to melt.
- Add the cornstarch to the butter and whisk to combine until disolved.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 451Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 130mgSodium: 525mgCarbohydrates: 68gFiber: 2gSugar: 45gProtein: 10g
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