Description
This warm and comforting Banana Bread Pudding is the perfect way to use up ripe bananas and leftover bread. Rich, creamy, and topped with a homemade caramel sauce, it’s a crowd-pleasing dessert for any occasion.
Ingredients
For the Pudding:
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16 oz (454 g) day-old, stale buttery bread
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4 ripe bananas, mashed
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4 large eggs, room temperature
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1 cup (200 g) light brown sugar
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1½ cups (360 ml) heavy cream
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1½ cups (360 ml) milk
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1 tablespoon (15 ml) vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon salt
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1½ cups chopped pecans or walnuts (optional)
For the Caramel Sauce:
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½ cup (100 g) light brown sugar
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½ cup (120 ml) heavy cream
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4 tablespoons (57 g) unsalted butter
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¼ teaspoon salt
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1–2 firm bananas, sliced (optional, for topping)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Tear the stale bread into bite-sized pieces and place in the dish.
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In a large bowl, whisk together mashed bananas, eggs, brown sugar, cream, milk, vanilla, cinnamon, nutmeg, and salt.
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Pour the mixture over the bread, pressing gently to soak. Stir in nuts if using.
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Bake for 45–50 minutes, or until the pudding is golden and set.
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While it bakes, make the caramel sauce: combine brown sugar, cream, butter, and salt in a saucepan. Bring to a boil and simmer 2–3 minutes until slightly thickened.
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Serve pudding warm with caramel sauce and banana slices if desired
Notes
Great with a scoop of vanilla ice cream or whipped cream!
Let the pudding sit for 10 minutes before baking to fully absorb the custard.
Use brioche, challah, or another rich bread for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American