Banana Bread Pudding is the ultimate comfort dessert—a warm, rich, and perfectly spiced treat that transforms ripe bananas and day-old bread into something unforgettable. This recipe combines mashed bananas, eggs, milk, sweetened condensed milk, and warm spices like cinnamon, nutmeg, and allspice, all baked into a custard-soaked French bread base. The result is a soft, moist interior with a golden, lightly crisp top. Chopped walnuts add a nutty crunch, while a homemade caramel sauce brings the whole dessert together with a buttery sweetness.

Ideal for breakfast, brunch, or dessert, this pudding is a great way to use up overripe bananas and stale bread. It’s easy to prepare and even easier to love, with flavor reminiscent of banana bread but with a luscious, pudding-like texture. Whether served warm with a drizzle of caramel sauce or chilled from the fridge, Banana Bread Pudding is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

1. Great use for ripe bananas

A delicious way to repurpose overripe bananas and old bread.

2. Comforting and satisfying

Warm spices and a rich custard create a deeply comforting dessert.

3. Simple ingredients

Uses pantry staples you likely already have on hand.

4. Versatile and adaptable

Can be customized with different nuts, sauces, or mix-ins.

5. Crowd-pleaser

Perfect for brunch, potlucks, or holidays—feeds a group with ease.

Ingredients

For the Banana Bread Pudding

French bread, cut into cubes
Eggs

Heavy cream
Milk
Sweetened condensed milk

Brown sugar
Vanilla extract
Cinnamon

Nutmeg
Allspice
Salt

Ripe bananas, mashed
Chopped walnuts

For the Caramel Sauce

Brown sugar

Butter
Vanilla extract
Milk (splash)

Variations

Replace walnuts with pecans, almonds, or omit for a nut-free version.
Add chocolate chips or raisins for extra texture and sweetness.
Use brioche or challah bread for a richer base.

Top with whipped cream or vanilla ice cream instead of caramel sauce.
Spice it up with a splash of bourbon or rum in the custard or sauce.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2

In a large bowl, whisk together the eggs, heavy cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt until well combined.

Step 3

Stir in the mashed bananas and 1 cup of the chopped walnuts.

Step 4

Add the bread cubes to the custard mixture, folding gently to ensure all the bread is soaked. Let sit for 10 minutes to absorb the liquid.

Step 5

Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/4 cup of walnuts.

Step 6

Bake for 45–55 minutes or until the top is golden brown and a knife inserted into the center comes out mostly clean.

Step 7

While the pudding bakes, make the caramel sauce. In a small saucepan, melt the butter over medium heat, then add brown sugar and a splash of milk. Stir until sugar dissolves and sauce thickens slightly. Remove from heat and stir in vanilla.

Step 8

Let the bread pudding cool slightly before serving. Drizzle warm caramel sauce over each serving.

Tips for Making the Recipe

Use day-old bread for better absorption and texture.
Don’t skip letting the bread soak—this ensures a moist and custardy texture.

Mash bananas thoroughly to integrate smoothly into the custard.
Bake until the center is just set to avoid overcooking.
If using sweetened condensed milk, reduce added sugar if you prefer less sweetness.

How to Serve

Serve warm with a generous drizzle of caramel sauce.
Add a scoop of vanilla ice cream or a dollop of whipped cream for a decadent touch.
Sprinkle extra chopped nuts on top for added crunch.

Pair with coffee for a comforting breakfast or brunch.
Chill and enjoy cold for a firmer texture and mellow flavor.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap portions tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.

Reheating

Warm individual servings in the microwave or reheat in the oven at 300°F until heated through.

FAQs

1. Can I make this recipe without sweetened condensed milk?

Yes, replace with additional milk and sugar to taste.

2. What kind of bread works best?

French bread, brioche, or challah are ideal for their sturdy texture and absorbency.

3. Can I make this ahead of time?

Yes, assemble the night before, cover, and refrigerate. Bake the next day.

4. Can I use frozen bananas?

Yes, thaw and drain excess moisture before using.

5. How do I know when the pudding is done?

It should be golden on top and set in the center when lightly pressed.

6. Is the caramel sauce necessary?

No, but it adds rich flavor. You can also use maple syrup or skip it.

7. Can I use plant-based milk?

Yes, almond or oat milk can substitute in both custard and sauce, but texture may vary.

8. Is this dessert overly sweet?

It’s rich and sweet, but you can reduce sugar or use unsweetened alternatives.

9. Can I bake this in individual ramekins?

Absolutely, just adjust baking time to about 25–30 minutes.

10. Can I add chocolate?

Yes, stir in chocolate chips for a sweet twist.

Conclusion

Banana Bread Pudding is the perfect dessert to warm hearts and satisfy cravings. With its soft, custardy interior, spiced banana flavor, and luscious caramel drizzle, it’s a treat that feels both nostalgic and luxurious. Easy to make and endlessly adaptable, this recipe turns humble ingredients into something truly special. Whether you’re hosting brunch or simply making use of overripe bananas, this dessert will always hit the spot.