Description

Banana Bread Pudding is a delicious twist on classic bread pudding, made with ripe bananas and rich, eggy custard. Topped with a cinnamon-sugar crust, it’s the perfect way to use up leftover banana bread or create a new family favorite dessert!

Ingredients

For the Pudding:

4 cups banana bread (homemade or store-bought), cubed
3 ripe bananas, sliced
2 cups whole milk
3/4 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

For the Topping (Optional):

2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
Layer the cubed banana bread and sliced bananas in the prepared baking dish.
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the bread and bananas. Press down gently to ensure the bread absorbs the liquid.
Let the pudding sit for 10 minutes to soak up the custard mixture.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Drizzle this topping over the bread pudding.
Bake for 40–45 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.

Let the pudding cool slightly before serving. Optionally, serve with whipped cream or vanilla ice cream for extra indulgence.

Notes

If you don’t have banana bread, you can use regular bread and add a little extra cinnamon or banana flavor.
Feel free to stir in chocolate chips, chopped nuts, or raisins for added texture and flavor.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave.