Banana Bread Pudding
Indulge in the comforting warmth of this Classic Banana Bread Pudding, a delightful dessert that transforms everyday ingredients into an extraordinary treat. Featuring tender bread cubes soaked in a rich, spiced custard and studded with sweet, caramelized bananas, it's baked to golden perfection. A luscious vanilla glaze drizzled over the top adds a final touch of sweetness, making every spoonful an irresistible experience.
Prep Time
20 minutes
Cook Time
40-50 minutes
Total Time
1 hour 15 minutes
Servings
8-10 servings
Keywords
Why This Recipe Delivers
- Transforms overripe bananas into a delightful, comforting dessert.
- Features a rich, spiced custard that perfectly saturates every piece of bread.
- Relatively simple to prepare, making it ideal for home bakers of all skill levels.
- The optional vanilla glaze adds an extra layer of sweetness and elegance.
- Perfect for breakfast, brunch, or a satisfying after-dinner treat.
Ingredients
- 57 grams (¼ cup) unsalted butter, melted
- 50 grams (¼ cup) packed light brown sugar
- 240 milliliters (1 cup) whole milk
- 240 milliliters (1 cup) heavy whipping cream (35% fat)
- 3 large eggs, at room temperature
- 15 milliliters (1 Tablespoon) ground cinnamon
- 2.5 milliliters (½ teaspoon) fine sea salt
- 450 grams (approximately 16 ounces or 4 cups) day-old bread, cut into 2.5 cm (1-inch) cubes (brioche, challah, or French bread work best)
- 3 large overripe bananas, thinly sliced (approximately 300 grams or 1 cup)
- For the Optional Vanilla Glaze:
- 120 grams (1 cup) powdered icing sugar (confectioners' sugar)
- 15-30 milliliters (1-2 Tablespoons) whole milk, as needed
- 5 milliliters (1 teaspoon) pure vanilla extract
Instructions
- Prepare your oven and baking dish. Preheat your oven to 190°C (375°F). Lightly grease a 23 cm x 33 cm (9-inch x 13-inch) casserole dish with butter or non-stick spray, ensuring even coverage to prevent sticking, then set it aside.
- Create the foundational sweetness. In a large mixing bowl, beat together the melted butter and brown sugar until they are thoroughly combined and the sugar is dissolved into the butter, creating a smooth, rich base.
- Whisk the custard mixture. To the butter and sugar mixture, add the milk, heavy whipping cream, eggs, ground cinnamon, and salt. Whisk vigorously until all ingredients are perfectly incorporated, resulting in a smooth, uniform custard mixture.
- Layer the bread and bananas. Distribute the chopped bread cubes evenly across the bottom of your prepared baking dish. Arrange the thinly sliced overripe bananas in a single layer over the bread cubes, ensuring a good distribution for flavor in every bite.
- Combine and soak. Carefully pour the prepared custard mixture evenly over the bread and banana layers in the baking dish. Gently toss the bread and banana slices within the dish to ensure every piece is thoroughly coated and begins to absorb the rich custard. Let the bread pudding soak for at least 15 minutes at room temperature before baking to allow the bread to fully absorb the liquid, ensuring a creamy texture.
- Begin the baking process. Cover the casserole dish tightly with aluminum foil. This helps to steam the pudding initially, keeping it moist and preventing the top from browning too quickly. Bake in the preheated oven for 20 minutes.
- Finish baking to perfection. After 20 minutes, carefully remove the tinfoil. Continue baking uncovered for an additional 20-30 minutes, or until the bread pudding is golden brown on top, puffed, and a knife or toothpick inserted into the center comes out clean, indicating it is fully cooked through.
- Cool before glazing. Remove the bread pudding from the oven and allow it to cool slightly on a wire rack for at least 10-15 minutes before preparing the optional vanilla glaze. This slight cooling prevents the glaze from melting instantly.
- Prepare the optional vanilla glaze. While the bread pudding cools, whisk together the powdered icing sugar, 15 milliliters (1 Tablespoon) of milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add the remaining 15 milliliters (1 Tablespoon) of milk, a few drops at a time, until you achieve a pourable, yet thick, consistency.
- Glaze and set. Drizzle the prepared vanilla glaze evenly over the warm banana bread pudding. Allow the glaze to set for at least an hour at room temperature before cutting into squares and serving. This allows the glaze to firm up and the pudding to set for easier serving.
Tools You’ll Need
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- 23 cm x 33 cm (9-inch x 13-inch) casserole dish
- Aluminum foil
- Sharp knife
- Cutting board
- Wire cooling rack
Essential Success Tips
- Use day-old or slightly stale bread: This allows the bread to absorb the custard more effectively without becoming mushy, leading to a superior texture. Fresh bread tends to disintegrate.
- Don't skip the soaking time: Letting the bread cubes soak in the custard for at least 15 minutes ensures they fully absorb the liquid, resulting in a uniformly moist and tender pudding, rather than dry spots.
- Overripe bananas are key: The riper the bananas, the sweeter and more fragrant they become. Look for bananas with plenty of brown spots; these will caramelize beautifully and infuse the pudding with deep banana flavor.
- Cover initially, then uncover: Covering the dish with foil for the first part of baking helps steam the pudding, preventing the top from drying out. Removing it allows the top to become golden brown and slightly crispy.
- Cool properly before glazing: Applying the glaze to a slightly cooled pudding allows it to set nicely without melting completely into the warm surface, ensuring a visible and delicious glaze layer.
Professional Cooking Secrets
- Toast the bread cubes lightly before soaking: For an extra layer of texture and depth, toast your bread cubes in a 150°C (300°F) oven for about 10-15 minutes until just golden and slightly crisp. This enhances their ability to soak up the custard without becoming soggy, adding a subtle crunch.
- Infuse your milk and cream: Gently warm the milk and heavy cream with a vanilla bean pod or a few cinnamon sticks before adding to the eggs. Steep for 15 minutes, then strain and cool slightly before incorporating. This deepens the flavor profile of the custard considerably.
- Create a caramel layer: Before adding the bread and bananas, lightly coat the bottom of your greased baking dish with 2-3 Tablespoons of melted butter mixed with 1 Tablespoon of brown sugar. This creates a delightful, sticky caramel bottom that enhances the dish's richness and prevents sticking.
Notes
- Storage: Leftover banana bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
- Variations: Add a handful of chopped walnuts or pecans for extra crunch. A splash of rum or bourbon in the custard can also elevate the flavor profile for an adult version.
- Serving Suggestion: While delicious on its own, this pudding is also excellent served with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
While possible, day-old or slightly stale bread is highly recommended. It has less moisture, which allows it to absorb the custard mixture more effectively, resulting in a richer, less soggy pudding. If using fresh bread, you might want to lightly toast it first.
My bread pudding didn't set. What went wrong?
This usually happens if the pudding wasn't baked long enough or at a low enough temperature. Ensure your oven temperature is accurate and bake until a knife inserted into the center comes out clean. The eggs in the custard need sufficient heat to coagulate and set the pudding.
Can I prepare this dish ahead of time?
Yes, you can assemble the bread pudding (bread, bananas, and custard poured over) and let it soak in the refrigerator for up to 12 hours before baking. Just make sure to cover it tightly. Allow it to come closer to room temperature for about 30 minutes before baking for best results.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 420-480, Protein: 9-11g, Fat: 22-28g, Carbohydrates: 45-55g (including sugars from bananas and added sugar). Fiber: 2-3g.
Allergy Information
Contains dairy (milk, heavy cream, butter), eggs, and gluten (bread). For a gluten-free version, use a high-quality gluten-free brioche or challah-style bread. Ensure all other ingredients are certified gluten-free if strict adherence is required.
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