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My Banana Bread Pudding recipe is a banana lover's dream, featuring warm spices, sliced bananas, and a Bananas Foster Sauce to drizzle across the T-O-P.
Here are some more New Orleans desserts: Chocolate Beignets, New Orleans Bread Pudding, Pralines, King Cake, Buttermilk Donuts, Calas, Chocolate Pralines, and Fried Sweet Potato Hand Pies.
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What is Banana Bread Pudding?
Banana bread pudding is a cozy, custard-style dessert that combines chunks of bread, ripe bananas, and a rich mixture of milk and eggs. When baked, the bread soaks up the custard, creating a creamy interior with a slightly crisp top. A classic banana bread pudding recipe often includes warm spices like cinnamon or nutmeg, plus a drizzle of caramel or a scoop of ice cream on top.
Growing up in New Orleans, bread pudding is served in almost every restaurant, especially in the French Quarter. There are several versions of it as well. When I was growing up, people would put fruit cocktail in it, and instead of making a sauce to go with it, they would drizzle sweetened condensed milk over the top.
Talk about hitting your sweet tooth! That condensed milk was too much for me as a kid, but the first time I had a bourbon sauce, I was hooked on making my own sauce for my bread pudding recipes, so that's how I decided to make a bananas foster recipe for this one.
The first time I had banana bread pudding was as a culinary student at my job at a country club, where the chef made it for a catering event. However, the guests only nibbled on the first one, and the second pan was left in the fridge. It was so good that I found myself sitting on a bucket of pickles and eating it in the walk-in cooler.That's how good my recipe is, you'll find yourself eating it out of the pan in the fridge in the middle of the night and wondering what type of deliciousness you've found yourself in! Let's get started on making this fantastic bread pudding.
Banana Bread Pudding Key Ingredients
Before you start whipping up my banana bread pudding recipe, review the ingredient list to ensure you have all the necessary items.
Ripe Bananas
The natural sweetness of overripe bananas allows us to rely on the bananas' sugar, which means we can use less added sugar with maximum banana flavor.
Whole Milk
Whole milk has more flavor than 1% and 2% so don't be cheap and sacrifice the flavor.
French Bread
You always make New Orleans bread pudding with old bread. NEVER fresh bread.
Unsalted Butter
We'll need unsalted butter for the bread pudding and sauce.
Brown Sugar
Usually, I use dark brown sugar in this recipe, but I wanted to change it up and use light brown sugar for a more pronounced maple-caramel flavor.
Spices
Ground cinnamon, nutmeg, and kosher salt add outstanding warm notes to the entire dessert.
Eggs
Large eggs whipped to perfection will add height and texture to the custard.
Pure Vanilla Extract
Treat yourself to the real thing, not the imitation.
How to Make Banana Bread Pudding
I want your confidence to be through the roof whenever you make my banana bread pudding recipe, so follow the recipe as is, and then be sure to check the tips section in case you have any substitute questions.
Bread Pudding
Preheat the oven to 350°F(176°C). In a bowl, soak the bread in 2 cups of milk. Squeeze the bread with your hands to help the bread absorb the milk.
In a large mixing bowl, beat brown sugar and butter together with a hand mixer until the mixture resembles wet sand. Mix in mashed bananas until creamy.
Add eggs one at a time, until eggs are thoroughly blended. Add vanilla, cinnamon, nutmeg, and salt. Mix in the remaining milk and bread.
Pour into a buttered 8x8 or 9x9 casserole dish. Bake for 20 minutes. Reduce the oven temperature to 300°F (148°C) and continue baking for 1 hour and 10 minutes. Bread pudding is done when the center has a slight jiggle but is mostly stiff and golden brown. Cool for 1-2 hours before serving.
Bananas Foster Sauce
While bread pudding is baking, make banana Foster sauce: Combine brown sugar and rum in a medium saucepan and bring to a boil over medium-high heat.
Add cinnamon, nutmeg, salt, and vanilla extract, stirring until the mixture thickens to a syrup consistency.
Turn off the heat and add the banana slices, then whisk in the butter two tablespoons at a time.
Stir in the heavy cream; the sauce should coat the back of a spoon.
Serve bread pudding with banana Foster sauce and whipped cream or a scoop of vanilla ice cream.
How To Store Banana Bread Pudding
Store leftovers of bread pudding best eaten immediately, but it will retain more flavor the next day and remain fresh for up to 5 days in the fridge. Wrap individually or in the pan with plastic wrap or aluminum foil, and store in the refrigerator for up to 7 days.
Bananas Foster sauce is best used 3 days after making it, but it will remain fresh for longer if stored in an airtight container in the fridge.
To reheat bread pudding, place it in the oven at 400°F for 5-10 minutes, or until hot. Alternatively, you can pop it in the microwave for 20-30 seconds. To reheat the sauce, add it to a skillet over medium heat and stir occasionally until hot.
Banana Bread Pudding Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure you're making bread pudding like a true New Orleanian every time.
- Feel free to use my bourbon sauce for your bread pudding.
- You can use raw or granulated sugar or dark brown sugar instead of light brown sugar.
- You can use brioche, challah, sliced white bread, or leftover dinner rolls as alternatives to French bread. Be sure to weigh the bread to ensure it's precisely 10 oz (12 oz will also work).
- If your bread is not stale enough, toast it slightly to dry it out. After cubing the bread, toast it at 350°F for 5-10 minutes, depending on the freshness of your bread.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Add 1 cup of semi-sweet chocolate chips to the chocolate chip banana bread pudding, which will rival any banana bread.
- Do not skip the step of squeezing the stale bread. This will significantly reduce the time required for the bread to rehydrate and eliminate the need for soaking.
- Beating the right amount of air into your eggs helps create a light and airy custard.
- Double the recipe and bake in a 9x13-inch baking dish for a larger crowd.
- The mixture will bubble up and rise, so use a 5-quart medium pot. A larger pot will provide you with ample space and comfort.
- You can use coconut milk or another non-dairy milk as an alternative to whole milk.
- Cooking with rum can cause a flame if one happens; remain calm. Do not touch the pot; turn the heat off. The flame will dissipate once the alcohol has burned off. If the fire gets out of hand, get a large baking sheet (something flat and large enough to cover the pot) and carefully suffocate the flame by placing the pan on top of it. NEVER ADD WATER. If you don't have a large pan, dump flour or baking soda on it if the fire gets out of hand.
FAQs
Here are readers' top questions about making banana bread pudding at home.
What is the secret of bread pudding?
The secret to perfect bread pudding is balance: you need enough custard to soak the bread without making it soggy, and allowing the bread to rest in the custard before baking gives it time to absorb the liquid, creating a soft, creamy center. For banana bread pudding, ripe bananas add natural sweetness and moisture that elevate the flavor.
More Banana Recipes
I'm confident these other recipes will also tantalize your banana fix!
- Banana Cream Pie
- Banana Nutella Crepes
- Vanilla Wafer Banana Pudding
- Chocolate Banana Pudding
- Banana Buttermilk Pancakes
- Banana Foster Crepes
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Preheat oven to 350°F. Make sure you're bread is stale or toasted if it's fresh. Get all ingredients for the banana bread pudding on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Start following the recipe and get ready for the mouthwatering banana bread pudding you've ever enjoyed.
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📖 Recipe
Banana Bread Pudding
Ingredients
Bread Pudding:
- 3 ½ cups whole milk
- 4 large eggs
- 6 medium ripe bananas 3 mashed and 3 sliced
- 10 oz. stale French bread chopped medium
- 1 ¼ cups light brown sugar
- 1 stick melted unsalted butter plus 1 tablespoon room temperature
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- ¼ teaspoon kosher salt
Banana Foster Sauce:
- 1 cup light brown sugar
- ½ cup spiced rum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla pure extract
- 3 medium ripe bananas sliced
- 4 tablespoons cold unsalted butter cut into tablespoons
- ¼ cup heavy cream
Instructions
Bread Pudding
- Preheat the oven to 350°F(176°C). In a bowl, soak the bread in 2 cups of milk. Squeeze the bread with your hands to help the bread absorb the milk. In a large mixing bowl, beat brown sugar and butter together with a hand mixer until the mixture resembles wet sand. Mix in mashed bananas until creamy. Add eggs one at a time, until eggs are thoroughly blended. Add vanilla, cinnamon, nutmeg, and salt. Mix in the remaining milk, bread and sliced banana.
- Pour into a buttered 8x8 or 9x9 casserole dish. Bake for 20 minutes. Reduce the oven temperature to 300°F (148°C) and continue baking for 1 hour and 10 minutes. Bread pudding is done when the center has a slight jiggle but is mostly stiff and golden brown. Cool for 1-2 hours before serving.
Bananas Foster Sauce
- While bread pudding is baking, make banana Foster sauce: Combine brown sugar and rum in a medium saucepan and bring to a boil over medium-high heat.
- Add cinnamon, nutmeg, salt, and vanilla extract, stirring until the mixture thickens to a syrup consistency. Turn off the heat and add the banana slices, then whisk in the butter two tablespoons at a time. Stir in the heavy cream; the sauce should coat the back of a spoon.
- Serve bread pudding with banana Foster sauce and whipped cream or a scoop of vanilla ice cream.
Notes
- Feel free to use my bourbon sauce for your bread pudding.
- You can use raw or granulated sugar or dark brown sugar instead of light brown sugar.
- You can use brioche, challah, sliced white bread, or leftover dinner rolls as alternatives to French bread. Be sure to weigh the bread to ensure it's precisely 10 oz (12 oz will also work).
- If your bread is not stale enough, toast it slightly to dry it out. After cubing the bread, toast it at 350°F for 5-10 minutes, depending on the freshness of your bread.
- Feel free to use any milk instead of whole milk. It may alter the final flavor depending on the type of milk.
- Add 1 cup of semi-sweet chocolate chips to the chocolate chip banana bread pudding, which will rival any banana bread.
- Do not skip the step of squeezing the stale bread. This will significantly reduce the time required for the bread to rehydrate and eliminate the need for soaking.
- Beating the right amount of air into your eggs helps create a light and airy custard.
- Double the recipe and bake in a 9x13-inch baking dish for a larger crowd.
- The mixture will bubble up and rise, so use a 5-quart medium pot. A larger pot will provide you with ample space and comfort.
- You can use coconut milk or another non-dairy milk as an alternative to whole milk.
- Cooking with rum can cause a flame if one happens; remain calm. Do not touch the pot; turn the heat off. The flame will dissipate once the alcohol has burned off. If the fire gets out of hand, get a large baking sheet (something flat and large enough to cover the pot) and carefully suffocate the flame by placing the pan on top of it. NEVER ADD WATER. If you don't have a large pan, dump flour or baking soda on it if the fire gets out of hand.
MissLady says
this was a good bread pudding...