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Banana Bread Pudding (Simple Recipe)

This banana bread pudding is breakfast comfort food at its best!

With its creamy custard pudding, crusty golden topping, and heavenly butter sauce, it’s simply irresistible.

Banana Bread Pudding on a Baking Dish
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This recipe combines two great dishes and turns them into one phenomenal treat!

Banana bread plus bread pudding equals one extraordinary dessert breakfast.

If your AM meals are getting too boring, time for a boost!

This banana bread pudding will definitely add excitement to your mornings.

Easy Banana Bread Pudding

Aside from being exceedingly scrumptious, banana bread pudding is also a breeze to make.

The ingredients are all basic pantry supplies, so I’m sure you have them on hand already.

It’s also a fantastic way to use up stale, day-old bread!

The recipe couldn’t be simpler. Just make a simple custard, pour it over bread and bananas, and into the oven it goes.

Even the sauce, as ridiculously delectable as it is, is a cinch. You can easily whip it up as the pudding bakes.

So, if you’re looking for a simple yet spectacular breakfast dish or dessert that requires very little effort to make, you’ve just found it!

Banana Bread Pudding Ingredients


Bread – The base of the pudding. I have several tips below to help you pick what kind of bread to use.

Bananas – Use ripe, firm bananas for the best results. Overripe bananas will turn to mush when baked.

Butter – To enrich the bread.

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Custard – A creamy mixture of eggs, milk, sugar, salt, vanilla, and spices.

Butter Sauce – A thick syrup loaded with sweet and buttery flavors! For this, you’ll need butter, sugar, milk, cornstarch, corn syrup, and vanilla.

Newly Baked Banana Bread Pudding

How Do You Make Banana Bread Pudding?

It’s easy as 1-2-3!

1. Prep your tools and ingredients.

Slice your bread and bananas, preheat your oven, and grease your pan.

2. Make the custard.

Whisk together the eggs, milk, sugar, vanilla, salt, and spices. Gently fold in the bananas.

3. Assemble the pudding.

Place the bread cubes in the casserole. Pour the melted butter on top and toss.

Pour the custard and toss again.

4. Bake the pudding.

Pop it in a 350-degree-Fahrenheit oven and bake for 40 minutes. You know it’s ready when a toothpick inserted into the center comes out clean.

Let the pudding cool on a wire rack.

5. Cook the sauce.

Combine the melted butter, sugar, cornstarch, milk, and corn syrup in a saucepan over medium heat.

Whisk the ingredients until the mixture comes to a full boil. Let it boil for a minute. Whisk in the vanilla.

Let the sauce cool slightly before use.

6. Serve and enjoy!

Drizzle the warm sauce over the warm pudding. Enjoy!

Banana Bread Pudding Served on a Plate

Banana Bread Pudding Tips

What is the best bread for bread pudding?

It has to be thick, dry, stale, and crusty bread. It doesn’t sound appetizing, but it really is the best bread when making bread pudding.

These kinds of bread are able to hold their shape even when soaked in liquid. Meanwhile, soft and moist bread will fall apart and turn into mush.

I always stick to either French bread or sourdough when making this recipe, but you can also use any of the following:

  • Challah
  • Brioche
  • Ciabatta
  • Texas Toast

Important Note:

Whichever bread you pick, be sure to use day-old bread. Fresh bread needs time to dry out.

Also, be sure to slice them thickly, about an inch.

Can I use banana bread to make banana bread pudding?

Because banana bread loaves are tender and moist, technically, it’s not ideal.

But if you’re adamant about making a double banana bread pudding, by all means, go for it!

Slice the bread into thick cubes and toast them to dry them out. That’ll take about 10 minutes in a 350-degree Fahrenheit oven.

Should I serve the pudding warm or cold?

It doesn’t matter. Banana bread pudding tastes great whether warm or cold!

Banana Bread Pudding Served With Coffee

Variations and Ingredient Swaps

  • You don’t strictly have to use whole milk. Any high-fat milk will do, like evaporated milk. For the sauce, you can swap the milk for half-and-half.
  • Add a splash of rum extract instead of vanilla.
  • For a bread pudding with a Hawaiian twist, try my recipe for ‘Ohana bread pudding!

Toppings for Banana Bread Pudding

Not that the warm butter syrup isn’t good enough. But if you want more oomph to your banana bread pudding, here are some topping suggestions!

  • Cinnamon Sugar – The granulated sugar adds a nice crunch on top.
  • More Banana Slices – Use perfectly ripe bananas for the right sweetness and texture.
  • Chocolate Chips – A surefire way to make the pudding more alluring to kids! Semi-sweet, dark, milk, white, take your pick.
  • Fresh Berries – Also, jam, marmalade, or preserves.
  • Nuts – Chopped nuts, walnuts, pecans, almond slivers, what have you.
  • Vanilla Ice Cream – Or any ice cream flavor you like.
  • Whipped Cream – Ice cream lite!

How to Store Banana Bread Pudding

Let any leftovers cool completely before storing. Cover the casserole with plastic wrap or transfer the entire thing to an airtight container.

Store the pudding in the fridge for up to 3 to 5 days.

Reheat leftover slices in the microwave for 30 seconds, or until warmed through.

More Banana Recipes You’ll Love

Brown Butter Banana Bread

Banana Cream Cheesecake

Banana Waffles

Strawberry Banana Granola Parfaits

Banana Milk Coffee

Banana Bread Pudding (Simple Recipe)



Prep time


Cooking time





This banana bread pudding recipe is a guaranteed winner! With just 5 ingredients, you’ll have a stunning dessert that everyone will adore.


  • For the Bread Pudding:

  • 4 cups (1-inch) thick cubes of day-old French/sourdough bread

  • 1/4 cup butter, melted

  • 3 large eggs, room temperature

  • 2 cups whole milk

  • 1/2 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1 cup firm banana slices (1/4-inch chunks)

  • For the Sauce:
  • 3 tablespoons butter

  • 2 tablespoons granulated sugar

  • 1 tablespoon cornstarch

  • 3/4 cup whole milk

  • 1/4 cup light corn syrup

  • 1 teaspoon vanilla extract


  • Preheat the oven to 375 degrees Fahrenheit. Grease a 2-quart casserole with non-stick spray or butter.
  • Spread the bread cubes evenly into the bottom of the casserole. Pour the melted butter over the bread and toss to coat.
  • Beat the eggs in a medium bowl. Whisk in the milk, sugar, vanilla, cinnamon, nutmeg, and salt. Gently mix in the banana slices.
  • Pour the banana mixture over the bread cubes and mix gently until combined. Bake it for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the pudding cool slightly.
  • Meanwhile, make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the sugar and cornstarch, followed by the milk and corn syrup. Continue stirring until the mixture comes to a full boil. Boil for 1 minute and remove from heat. Whisk in the vanilla. Let the sauce cool slightly.
  • Drizzle warm sauce over warm pudding. Serve and enjoy!
Banana Bread Pudding

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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