Indulge in the ultimate comfort dessert: Banana Bread Pudding. This exquisite creation marries the rich, comforting flavors of classic bread pudding with the sweet, aromatic essence of ripe bananas and your favorite banana bread. Each bite offers a delightful interplay of textures – tender chunks of banana bread and crusty baguette soaked in a creamy banana custard, baked to golden perfection, and generously drizzled with a luscious vanilla sauce. It’s a dessert that promises warmth, satisfaction, and a touch of nostalgic charm, perfect for any occasion.
Banana Bread Pudding: A Beloved Classic with an Irresistible Twist
Are you a devoted fan of the indulgent, creamy richness of traditional bread pudding? Do you find yourself constantly craving the sweet, comforting aroma and flavor of freshly baked banana bread? If so, prepare to have your dessert dreams come true with this exceptional Banana Bread Pudding recipe. This isn’t just another dessert; it’s a culinary match made in heaven, meticulously crafted to bring together the best of both worlds.
What truly sets this dish apart is not only the harmonious blend of flavors but also the captivating combination of textures. Imagine moist, flavorful chunks of banana bread mingling with pieces of hearty baguette, all lovingly saturated in a velvety smooth banana-infused custard. The bread absorbs the sweet liquid, transforming into a tender, melt-in-your-mouth delight, while the edges caramelize slightly during baking, adding a subtle chew. The crowning glory is a homemade vanilla sauce, adding another layer of creamy decadence that elevates this pudding from delicious to absolutely unforgettable.
For anyone who cherishes banana desserts, this recipe takes your appreciation to an entirely new level. It’s profoundly satisfying, rich yet balanced, and possesses an incredible versatility. Serve it as a show-stopping dessert to conclude a special meal, or present it as a delightful sweet treat at brunch, guaranteeing smiles all around. Its comforting nature makes it ideal for chilly evenings, holiday gatherings, or simply when you need a little something extra special to brighten your day.
Frequently Asked Questions About Banana Bread Pudding
Vanilla sauce, particularly custard-based sauces, can curdle if exposed to excessively high heat too quickly or if not stirred continuously. The key to preventing curdling is diligent attention and careful temperature control. You want the sauce to thicken gently, not boil vigorously. Always keep a constant eye on the saucepan; if you notice it approaching a rapid boil or seeing tiny lumps beginning to form, immediately remove it from the heat. Continuous stirring is crucial as the sauce thickens, ensuring even heating and preventing the egg proteins from scrambling into thick clumps at the bottom of the pot.
If, despite your best efforts, your vanilla sauce does begin to curdle, don’t despair – it can often be salvaged! First, immediately remove the saucepan from the heat. Allow it to cool slightly, then transfer the mixture to a blender or use an immersion blender directly in the pot. Blend it on high speed until it appears smooth and creamy again. Once blended, pour the sauce through a fine-mesh sieve (or a chinois) to catch any remaining small lumps or imperfections. This process helps to achieve that desirable velvet-like texture. While it might require a bit of extra effort, a curdled sauce can often be rescued to be perfectly delicious and smooth.
Leftover Banana Bread Pudding can be stored in the refrigerator for approximately 3-5 days when placed in an airtight container. Proper storage is essential to maintain its freshness and prevent it from drying out or absorbing other odors from the fridge. However, it’s important to note that the visual appeal of the pudding may diminish over time, primarily due to the fresh banana slices on top. Bananas naturally brown when exposed to air, which can make the dessert look less appetizing.
While the taste typically remains excellent, if presentation is important for future servings, I recommend removing any banana slices from the topping before storing the pudding. Then, when you’re ready to enjoy a slice of leftover pudding, you can garnish it with fresh banana slices to restore its vibrant appearance. This simple trick ensures that every serving, whether fresh from the oven or a day later, looks as good as it tastes.
Absolutely! Banana Bread Pudding is an excellent dessert for freezing, as it holds up remarkably well in the freezer without significant loss of quality or flavor. This makes it a fantastic make-ahead option for entertaining or for enjoying a sweet treat whenever a craving strikes. When properly stored, it can last in the freezer for up to 3 months.
To ensure the best results when freezing, I strongly advise removing any fresh banana slices from the top of the pudding before wrapping it for the freezer. This prevents the bananas from turning excessively brown and mushy upon thawing, which can negatively impact both the appearance and texture. To freeze, wrap individual portions or the entire baking dish tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. When you’re ready to serve, thaw the pudding overnight in the refrigerator, then gently reheat it in the oven or microwave until warm. Garnish with fresh banana slices just before serving to achieve that perfect, fresh finish.
Essential Ingredients for Your Delectable Banana Bread Pudding
Crafting the perfect Banana Bread Pudding begins with selecting high-quality ingredients. Each component plays a vital role in achieving the rich flavor and comforting texture that makes this dessert so special. Below is a detailed look at what you’ll need. For precise measurements, please refer to the comprehensive recipe card located further down the page.
- Banana Bread Loaf: This is the star of our pudding! You can either opt for the convenience of a store-bought loaf or elevate the homemade experience by baking your own Homemade Banana Bread. The type and moisture content of your banana bread are crucial. If it’s very moist, you may need to increase the drying time in the oven to achieve the ideal texture for soaking up the custard. The goal is to get it to a similar dryness as the baguette pieces, ensuring even absorption and a consistent pudding texture.
- Large Baguette: A sturdy baguette, torn into roughly 1-inch pieces, provides a wonderful textural contrast to the banana bread. Using a day-old baguette is often preferred as it’s already slightly drier and may allow you to skip or shorten the initial drying out process, saving you time. Its crusty exterior and chewy interior are perfect for holding the custard.
- Heavy Cream: This ingredient contributes significantly to the pudding’s luxurious richness and creamy mouthfeel. Heavy cream provides a higher fat content, resulting in a more decadent and satisfying dessert. While you could use half-and-half as a lighter alternative, be aware that it will result in a less rich and slightly thinner custard. For true indulgence, stick with heavy cream.
- Whole Milk: Complementing the heavy cream, whole milk adds to the overall creaminess of the custard base. The added milk fat in whole milk makes a noticeable difference in the final texture and flavor, yielding a smoother, fuller-bodied pudding. Avoid using skim or low-fat milk, as they will compromise the desired richness.
- Vanilla Extract: A good quality vanilla extract is indispensable, enhancing all the other flavors and adding a warm, aromatic depth to both the vanilla sauce and the banana custard. Pure vanilla extract is always recommended over imitation for the best taste.
- Kosher Salt: Just a pinch of salt is essential to balance the sweetness of the dessert and elevate the other flavors, preventing the pudding from tasting flat or overly sweet. It’s a small addition with a big impact on overall taste.
- Granulated Sugar: This provides the primary sweetness for both the custard and the vanilla sauce. Adjust the amount slightly to your personal preference, though the specified amount is designed for optimal balance with the natural sweetness of the bananas.
- Egg Yolks: Used specifically in the vanilla sauce, egg yolks act as a thickening agent and contribute to the sauce’s silky smooth texture and rich yellow hue. They are crucial for creating a stable and luxurious custard base.
- Ripe Bananas: For the most intense banana flavor and natural sweetness in your custard, seek out really ripe bananas, ideally with plenty of brown spots on their skins. These bananas are softer, easier to mash, and packed with concentrated banana essence. You’ll need some mashed for the custard and additional slices for garnish.
- Large Eggs: Whole large eggs are a key component of the banana custard, providing structure, richness, and helping the pudding to set properly during baking. They bind the ingredients together, ensuring a coherent and deliciously creamy pudding.
How to Create Your Divine Banana Bread Pudding: Step-by-Step Guide
Making this Banana Bread Pudding is a rewarding culinary journey. Follow these detailed instructions carefully to achieve a dessert that is as beautiful as it is delicious. We’ll start with preparing the bread and then move on to the luscious vanilla sauce and banana custard.
Step 1: Preparing the Bread Base
Begin by preheating your oven to a moderate 250°F (120°C). While the oven heats, lightly spray a 9×13-inch baking dish with nonstick cooking spray, ensuring full coverage to prevent sticking, then set it aside. Next, take your banana bread loaf and cut it into uniform 1-inch cubes. You should aim for approximately 6 cups of cubed banana bread. Now, on a large baking sheet, spread out the cubed banana bread and the torn baguette pieces in a single layer. Place this baking sheet into the preheated oven for about 30 minutes to gently dry out the bread. This crucial step prevents the pudding from becoming soggy and ensures that the bread can properly absorb the custard, leading to a perfectly tender texture. Depending on the initial moisture content of your banana bread, you might need to leave its cubes in the oven a bit longer than the baguette pieces. Once dried to a slightly firm texture, remove them from the oven and set them aside until they are ready to be soaked.
Step 2: Crafting the Silky Vanilla Sauce
For the exquisite vanilla sauce, combine ½ cup of heavy cream, ½ cup of whole milk, ½ teaspoon of vanilla extract, and a delicate pinch of kosher salt in a small saucepan. Place this mixture over medium-high heat, stirring occasionally, until it just begins to simmer gently around the edges. Crucially, do not allow it to come to a rolling boil. Once it starts to simmer, immediately remove the saucepan from the heat and let it rest for a few minutes. While the cream mixture cools slightly, grab a small, separate bowl. In this bowl, whisk together ¼ cup of granulated sugar with 3 egg yolks until the mixture is pale yellow and slightly thickened. This process is called tempering and is essential for preventing the eggs from scrambling when introduced to the hot liquid.
Now, carefully add ¼ cup of the warm cream mixture into the egg yolk and sugar blend, whisking vigorously and continuously until it is thoroughly incorporated. This step gradually raises the temperature of the egg yolks, preventing them from seizing. Then, slowly and gradually, pour in the remaining hot cream mixture, about ½ cup at a time, whisking constantly after each addition until the entire mixture is smooth and cohesive. Don’t worry if you notice any small clumps at this stage; these will be easily removed later. Once combined, return the entire egg and cream mixture back into the saucepan.
Place the saucepan back over low heat. This is where patience and continuous attention are vital. Whisk constantly as the mixture gently heats and thickens. You are aiming for a velvet-like texture that lightly coats the back of a spoon. The sauce is perfectly ready when it reaches an internal temperature of 175°F (79°C) on an instant-read thermometer. If you don’t have a thermometer, look for the sauce to thicken noticeably and evenly coat the back of a spoon without running off quickly.
Once the sauce has reached the desired consistency, clean the small bowl you used previously and place a fine-mesh sieve over its top. Carefully and gently pour the hot vanilla sauce through the sieve. This step is crucial for achieving an exceptionally smooth sauce, catching any small clumps of egg or other imperfections. Discard any solids caught by the sieve. To prevent a “skin” from forming on the surface of your beautiful vanilla sauce as it cools, immediately cover its surface directly with plastic wrap. Set the sauce aside at room temperature while you prepare the rest of the pudding.
Step 3: Preparing the Flavorful Banana Custard
Now, increase your oven temperature to 350°F (175°C) to prepare for baking the pudding. To create the vibrant banana custard, gather the remaining 1 ¼ cups of heavy cream, 1 ¼ cups of whole milk, 1 cup of mashed ripe bananas, 6 large eggs, ½ cup of granulated sugar, 3 teaspoons of vanilla extract, and a pinch of salt. Combine all these ingredients in a blender. Blend on high speed for a full minute, ensuring all ingredients are thoroughly combined and the mixture is smooth and slightly frothy. This powerful blending incorporates air and helps to create a light and airy custard that will beautifully permeate the bread.
Step 4: Assembling and Baking Your Pudding
Place the dried-out banana bread and baguette pieces into a large mixing bowl. Pour the freshly blended banana custard over the bread, making sure to stir gently but thoroughly. The goal is to ensure every piece of bread is coated and begins to absorb the liquid. Let this mixture sit and soak for 30 minutes. During this time, stir the bread with a soft silicone spatula every 10 minutes. This regular stirring helps the bread rehydrate evenly and ensures maximum absorption of the delicious custard, preventing dry spots in your finished pudding.
Once the bread has sufficiently soaked, use a silicone slotted spoon (to avoid damaging the delicate bread pieces) to scoop the custard-soaked bread out of the liquid. Transfer it carefully into your prepared 9×13-inch baking dish, arranging it in an even layer. Now, slowly spoon ¾ to 1 cup of the leftover banana custard over the bread in the dish, or as much as the bread can visibly absorb without becoming submerged. It’s perfectly fine if there’s a small amount of liquid still visible around the bread, as this will continue to soak in and set during the baking process. You may have a bit of banana custard leftover in your mixing bowl; do not feel compelled to use all of it, as over-saturating the bread will result in a soggy, rather than tender, pudding. The aim is for moist, not swimming.
Bake the pudding in the preheated 350°F (175°C) oven for an initial 30 minutes. After this time, gently place a sheet of aluminum foil loosely over the baking dish. This helps prevent the top from browning too quickly while the interior finishes cooking. Continue baking for an additional 25-30 minutes, or until the top is beautifully golden brown and the pudding is fully set. To test for doneness, insert a toothpick into the deepest part of the pudding; it should come out clean. Alternatively, an instant-read thermometer inserted into the center should register 180-190°F (82-88°C).
Once baked to perfection, remove the pudding from the oven. Allow it to cool slightly before slicing. Just before serving, generously top with fresh banana slices and a lavish drizzle of the prepared vanilla sauce. The warmth of the pudding will slightly melt the sauce, creating an even more irresistible experience. Serve while still wonderfully warm for the most comforting and delightful dessert experience.
Why This Banana Bread Pudding Will Become Your New Favorite
This Banana Bread Pudding isn’t just a recipe; it’s an experience. It perfectly encapsulates the warmth of home baking and the joy of a truly satisfying dessert. Here’s why you’ll want to make it again and again:
- Unforgettable Flavor Fusion: The marriage of moist, sweet banana bread with a rich, creamy custard creates a symphony of flavors that is both familiar and exciting. Each spoonful delivers comforting banana notes, hints of vanilla, and a deep, buttery sweetness.
- Perfectly Balanced Textures: You’ll love the contrast between the tender, custard-soaked bread cubes and the slightly firmer, golden-brown edges. The fresh banana slices add a soft, fruity chew, while the vanilla sauce provides an incredibly smooth finish.
- Crowd-Pleasing Elegance: Whether it’s a casual family dinner or a festive gathering, this pudding is guaranteed to impress. It looks stunning when presented warm with its glistening vanilla sauce and fresh banana topping, and its comforting appeal makes it universally loved.
- Versatile Serving Options: Enjoy it as a decadent dessert, a luxurious brunch item, or even a comforting late-night treat. It pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a warm cup of coffee.
- Comfort in Every Bite: There’s something inherently comforting about bread pudding, and adding banana bread amplifies that feeling. It’s the perfect dish to warm you from the inside out, evoking feelings of nostalgia and coziness.
Tips for the Perfect Banana Bread Pudding
To ensure your Banana Bread Pudding turns out absolutely flawless every time, keep these expert tips in mind:
- Don’t Skip Drying the Bread: This step is critical. Properly dried bread acts like a sponge, soaking up the custard beautifully without turning mushy. If your banana bread is very fresh and moist, you might need to extend its drying time slightly compared to the baguette.
- Temper Your Eggs for the Sauce: When making the vanilla sauce, gradually whisking a small amount of hot cream into the egg yolks before adding them back to the saucepan is essential. This prevents the eggs from scrambling and ensures a smooth, lump-free sauce.
- Whisk the Vanilla Sauce Continuously: While cooking the vanilla sauce over low heat, constant whisking is key to achieving that velvety texture and preventing curdling or sticking to the bottom of the pan.
- Ripe Bananas are Best: For the most intense and natural banana flavor in your custard, always use very ripe bananas with plenty of brown spots. They are sweeter and easier to mash, releasing more aromatic oils.
- Don’t Over-Soak or Overfill: While the bread needs ample time to soak, avoid letting it “swim” in excess liquid in the baking dish. Spoon just enough custard over the bread for it to absorb during baking; too much liquid can lead to a less firm pudding.
- Cover with Foil During Baking: Placing aluminum foil over the pudding for the latter half of the baking time prevents the top from becoming too dark or dry while allowing the interior to fully set.
Craving More Irresistible Recipes? Explore Our Collection!
If you’ve fallen in love with the comforting flavors of this Banana Bread Pudding, you’re in for a treat! We have a treasure trove of delightful recipes, from more bread pudding variations to other fantastic banana-infused desserts. Dive into these crowd-pleasing options and find your next favorite sweet indulgence:
- The Best Bread Pudding: A timeless classic that sets the standard for comfort desserts.
- Crock Pot Bread Pudding: Enjoy the ease of a slow cooker for a hands-off, perfectly moist pudding.
- Hot Chocolate Bread Pudding: Indulge in rich, chocolatey goodness, perfect for cocoa lovers.
- Air Fryer Bread Pudding: A quick and efficient way to make a smaller batch of this delicious dessert.
- Pineapple Bread Pudding: A tropical twist on the classic, bringing bright and tangy flavors.
- Banana Pudding Layered Dessert: A no-bake delight with layers of creamy pudding, vanilla wafers, and fresh bananas.
- Banana Pudding No Bake Dessert: The ultimate easy and refreshing banana treat.
- Banana Bread Crumb Cake: A delightful combination of moist banana cake and a buttery streusel topping.
- Banana Pumpkin Bread: A seasonal favorite blending the best of two beloved quick breads.
- Banana Pudding Fluff: A light, airy, and incredibly easy dessert.
- Banana Pudding Poke Cake: A super moist cake infused with banana pudding goodness.
- Banana Nut Muffins: Quick and easy muffins with a delightful crunch.
- The Best Banana Pudding: Our top-rated recipe for traditional, creamy banana pudding.
Banana Bread Pudding
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45 minutes
1 hour
1 hour 45 minutes
12
Brandie Skibinski
Ingredients
- banana bread (store bought or homemade)
- 1 large baguette, torn into 1-inch pieces
- 1 ¾ cups heavy cream (divided use)
- 1 ¾ cups whole milk (divided use)
- 3 ½ teaspoons vanilla extract (divided use)
- 2 pinches of salt (divided use)
- ¾ cup granulated sugar (divided use)
- 3 egg yolks
- 1 cup mashed bananas (about 2 large ripe bananas)
- 6 large eggs
- 1 banana, sliced (optional)
Instructions
- Preheat the oven to 250°F (120°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside for later.
For the bread and baguette:
- Cut the banana bread into 1-inch cubes (should total about 6 cups).
- Place cubed banana bread and 1 large baguette, torn into 1-inch pieces on a large baking sheet and place in the oven for 30 minutes to dry out. Depending on how moist the banana bread is, you may need to keep the banana bread cubes in the oven longer than the baguette. Set aside the dried-out banana bread and baguette pieces until needed.
For the vanilla sauce:
- Combine ½ cup heavy cream, ½ cup whole milk, ½ teaspoon vanilla extract, and a pinch of salt in a small saucepan. Heat the mixture over medium-high heat until it begins to simmer gently. Remove the saucepan from the heat and let it sit for a few minutes to cool slightly.
- In a separate small bowl, whisk ¼ cup of granulated sugar with 3 egg yolks until pale. Add ¼ cup of the hot cream mixture from the previous step, stirring continuously until incorporated. Slowly add the remaining hot cream (½ cup at a time), whisking after each addition until the mixture is smooth. (Don’t worry if any tiny clumps have formed; they will be removed through the sieve). Return the egg/cream mixture to the saucepan.
- Place the saucepan over low heat, whisking constantly. Heat the mixture until it thickens slightly and takes on a velvet-like texture, coating the back of a spoon. It is ready when it registers 175°F (79°C) on an instant-read thermometer.
- Wipe clean the small bowl and place a fine-mesh sieve over the top. Gently pour the hot mixture through the sieve to remove any clumps. Discard any solids caught. Cover the surface of the vanilla sauce directly with plastic wrap (this prevents a “skin” from forming) and set aside.
- Increase the oven temperature to 350°F (175°C).
For the banana custard:
- To make the banana custard, combine the remaining 1 ¼ cups heavy cream, 1 ¼ cups whole milk, 1 cup mashed ripe bananas, 6 large eggs, ½ cup of sugar, 3 teaspoons vanilla extract, and a pinch of salt. Blend on high speed for 1 minute until completely smooth and slightly frothy.
To assemble:
- Place the dried-out banana bread and baguette pieces in a large mixing bowl and pour the banana custard over the top, stirring gently to ensure all pieces absorb the liquid. Let the mixture sit for 30 minutes, stirring with a soft spatula every 10 minutes to help the dried bread fully rehydrate and soak up the custard.
- Using a slotted spoon, scoop the soaked bread out of the liquid and place it into the prepared baking dish in an even layer. Slowly spoon ¾ to 1 cup of the leftover banana custard over the bread (or as much as it can absorb without submerging the bread). It is okay if there is liquid around the bread, as this will soak up during baking. You may have leftover banana cream in the bowl; don’t feel like you should use all of it, as you don’t want the bread to swim in liquid.
- Bake for 30 minutes, then place a sheet of aluminum foil loosely over the dish and continue baking for another 25-30 minutes, or until the top is golden brown and the pudding is set (when a toothpick inserted into the deepest part comes out clean).
- Top with 1 banana, sliced and a generous drizzle of vanilla sauce, and serve while still wonderfully warm for the best experience.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions and detailed tips.
Dessert
American
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.