Ripe bananas and stale bread come together to create this sweet and decadent Banana Bread Pudding that is like a combination of two already great desserts: bread pudding and bananas foster! It has such a lovely banana bread flavor.
This banana dessert is so simple to make, with just a few common simple ingredients, and it’s topped with the most amazing vanilla rum glaze (optional). It’s a decadent dessert that doubles as an easy breakfast.
Serve it warm with a big scoop of bananas foster ice cream on top of the bread pudding. You can also use any leftover banana slices as garnish.
This easy banana bread pudding recipe is a delicious dessert, and it’s such an easy recipe! Take a classic and traditional delicious banana bread pudding with a creamy, rich custard and sweet brioche bread, and mix in 2 chopped ripe bananas.
Brown sugar, chopped walnuts, vanilla, and cinnamon give it the perfect warm, sweet flavor, very similar to caramelized bananas or bananas Foster.
Why You’re Going to Love This Recipe
- It can be dessert or a sweet brunch option. I love taking a pan of this to a casual party or pot-luck too. Bread pudding is an all-around good time, no matter the occasion.
- You can use up the overripe bananas! It never fails… You buy a bunch of bananas, and by the end of the week, there are two or three left that are too ripe to enjoy out of hand. No worries, you can use them to make banana bread pudding!
Bread – You can technically use any type of bread to make bread pudding (thing challah, French bread, etc.), but I suggest you use brioche. Let the bread sit out for a day so that it’s slightly dried out and will absorb the custard. Day-old bread works best, but If you want to use fresh bread, you can toast it in the oven on a baking sheet.
Bananas – Choose bananas that are turning brown for the most sweetness and best texture and banana flavor. We’re using diced bananas but you can also use mashed bananas.
Eggs and Milk – To create the custard that will thicken and add moisture to the pudding. You can use heavy cream in place of the milk if you like.
Brown Sugar – I love the depth of flavor that brown sugar adds. You can even use half brown sugar and half maple syrup in this recipe if you like!
Vanilla and Cinnamon – Both of these pair well with bananas, and enhance the other flavors in the dish.
Walnuts -These add a delicious crunch to the banana bread pudding. Pecans can also be used, or you can leave the nuts out if you prefer.
Vanilla Rum Glaze for Banana Bread Pudding
The delicious finishing touch for this dessert is a warm sauce drizzle made from powdered sugar, milk, vanilla extract, and dark rum!
If you prefer not to use rum, just add a little bit of extra milk instead, it will still be so, so good.
How to Make Banana Bread Pudding
- Make the Custard: Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick baking spray. Then, in a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, and cinnamon until well combined.
- Add Bread and Bananas: Add cubed brioche and diced banana to the custard egg mixture. Stir, and allow the bread to soak up the liquid. The bread soak is what pulls it together.
- Bake: Transfer the banana bread pudding mixture to the prepared baking dish, pressing down gently into an even layer. Sprinkle the walnuts over the pudding and back for 45-50 minutes, or until the center is set and the top is golden brown. Allow the bread pudding to cool for 10 minutes before adding the glaze.
- Make the Glaze: In a small bowl, or medium bowl, whisk together the powdered sugar, rum, milk, and vanilla extract until smooth. We don’t use melted butter in our glaze, but you can if you like. Drizzle it over the hot bread pudding, add some optional additional sliced banana to the top, and enjoy!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe card below.
Expert Recipe Tips
- Store any leftovers in an airtight container, or covered with plastic wrap, in the fridge for up to 2 days. You can enjoy them cold, or reheat servings gently in the microwave or oven.
- If you like chocolate chips in banana bread, you’ll like them in this recipe too! Sprinkle a handful over the bread pudding along with the walnuts. It’s the ultimate comfort food.
- This warm dessert pudding is delicious topped with caramelized bananas, or a scoop of homemade ice cream.
Bread Pudding Topped with Ice Cream
Wondering what ice cream flavors go best with bread pudding with bananas? I have so many good options for you to try!
Do You Eat Bread Pudding Hot or Cold?
This recipe is best eaten warm, just a few minutes after taking it out of the oven. That said, it’s also very good at room temperature, and pretty delicious cold, straight from the fridge too!
Why is My Bread Pudding Mushy?
Mushy bread pudding can happen if you have too much liquid in the pan. Be sure to measure your ingredients carefully.
It’s also possible that you haven’t baked it long enough. The center of the bread pudding should be fully set and no longer wet when it’s done cooking.
Finally, it could have something to do with your choice of bread. The best types of bread for bread pudding are sturdy, firm types. White sandwich bread is not your best option.
Looking for a classic banana bread recipe, this one is delish!
More Easy Homemade Desserts
- Pumpkin Pie (without evaporated milk)
- Peach Pie with Canned Peaches
- Apple Pie a la Mode
- Vanilla Ice Cream Sandwiches
- Crockpot Peach Cobbler
- Oreo Ice Cream Cake
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For the Bread Pudding
- 1 loaf (about 8 cups) day-old brioche, cut into ½” cubes
- 2 ripe bananas, diced (about 1 cup)
- 3 large eggs
- 1 ¼ cups milk
- ½ cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
For the Rum-Vanilla Glaze
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- 1 tablespoon dark rum
- ½ teaspoon vanilla extract
For the Bread Pudding
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick baking spray.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, and cinnamon until well combined.
- Add the brioche and diced banana and gently mix to coat the bread with custard.
- Then transfer the mixture to the prepared baking dish and press it gently into an even layer. Sprinkle the walnuts over the bread pudding and bake for 45-50 minutes or until the center is set and the top is golden brown.
- Remove from the oven and allow the bread pudding to cool for 10 minutes before adding the glaze.
For the Rum-Vanilla Glaze
- Store any leftovers covered in the fridge for up to 2 days. You can enjoy them cold, or reheat servings gently in the microwave or oven.
- If you like chocolate chips in banana bread, you'll like them in this recipe too! Sprinkle a handful over the bread pudding along with the walnuts.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 114mgSodium: 115mgCarbohydrates: 52gFiber: 2gSugar: 42gProtein: 8g