This rich and comforting banana bread pudding is made with overripe bananas, stale bread, and a creamy custard. Perfect for brunch, dessert, or a cozy night in, it’s easy to make and customizable with nuts, chocolate chips, or caramel sauce.
6cupsbread (French, brioche, or challah), cut into cubes
2mediumoverripe bananas, mashed
3largeeggs
1cupmilk (or half-and-half for extra creaminess)
1/2cupheavy cream
1/2cupbrown sugar
1teaspoonvanilla extract
1teaspooncinnamon
1/4teaspoonnutmeg (optional)
2tablespoonsbutter, melted
1/4teaspoonsalt
optionalchocolate chips, chopped nuts, or raisins for add-ins
for garnishpowdered sugar, caramel sauce, or whipped cream
Instructions
Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
Place bread cubes in a large mixing bowl.
In another bowl, whisk together eggs, milk, heavy cream, brown sugar, mashed bananas, vanilla extract, cinnamon, nutmeg (if using), melted butter, and salt until smooth.
Pour the custard mixture over the bread cubes, gently pressing down so the bread absorbs the liquid. Let sit for 10–15 minutes.
Optional: Stir in chocolate chips, chopped nuts, or raisins if desired.
Transfer the soaked bread mixture to the prepared baking dish and spread it out evenly.
Bake for 40–45 minutes, or until golden brown and set in the center. A toothpick inserted into the center should come out clean.
Let the pudding cool slightly, then dust with powdered sugar, drizzle with caramel sauce, or top with whipped cream before serving.