Oh, my sweet friend, let me tell you about the ultimate comfort food hug in a baking dish: Banana Bread Pudding. Forget everything you think you know about dry bread soaked in milk! This creation is pure magic, especially when you’ve got a few loaves of slightly sad, day-old banana bread staring at you from the counter. Trust me when I say this is the Irresistible Banana Bread Pudding Recipe To Savor. It’s dense, it’s soaked right through, and the sweet banana smell that fills my kitchen when this is baking? Unbeatable. I perfected this over several lazy Sundays, tweaking the cream and egg ratio until I got that perfect, slightly gooey center. It’s truly the king of utilizing leftovers!
Why This Is Your New Irresistible Banana Bread Pudding Recipe To Savor
Why clutter your life with fussy desserts when this classic tastes this incredible? This recipe is designed for pure, unadulterated satisfaction. It’s my go-to because:
- It religiously uses stale banana bread, which guarantees the perfect spongy texture that soaks up all that creamy custard goodness.
- The blend of whole milk and heavy cream makes the custard incredibly rich—it’s never watery!
- It’s unbelievably simple to pull together right before dinner.
- It bakes up with a gorgeous, slightly caramelized crust on top.
Gathering Ingredients for Your Irresistible Banana Bread Pudding Recipe To Savor
Getting started is simple, but you need the right stuff for that perfect result. We are building on that sweet, overripe foundation! You’ll need about 6 cups of banana bread, cubed up—and please, make sure it’s stale! That’s my number one tip for getting that incredible texture where the bread dissolves just slightly into the custard. Don’t even think about using fresh bread; it will get mushy, not tender. You’re also going to whisk together 4 large eggs, 2 cups of whole milk, and 1 cup of heavy cream for that divine liquid base. Then we sneak in 3/4 cup of sugar, a teaspoon of vanilla, that warm little pinch of cinnamon, and salt. If you want a tiny burst of chewiness, toss in 1/4 cup of raisins!
Ingredient Notes and Substitutions
See above—day-old bread is non-negotiable for this version! If you are really out of heavy cream, you can swap it out for one more cup of whole milk, but you might lose a tiny bit of that luxurious mouthfeel. Also, those raisins? Totally optional, but I love how they peek out. If you use them, make sure they are plumped!
Essential Equipment for the Irresistible Banana Bread Pudding Recipe To Savor
You don’t need a specialized arsenal for this bread pudding, thankfully! Just grab a sturdy 9×13 inch baking dish—that’s the perfect size to get that nice layer of golden crust. Make sure you have a really big mixing bowl because we need room to whisk that custard properly. And speaking of whisking, a reliable wire whisk is key to getting those eggs fully incorporated with the cream before they hit the bread. That’s really all you need to get started!
Step-by-Step Instructions for the Irresistible Banana Bread Pudding Recipe To Savor
Okay, now for the fun part! This isn’t hard, but paying attention to the timing is how you go from ‘good’ to ‘oh wow, what is this incredible thing?’ First thing’s first: get that oven warmed up to 350 degrees F. You want it ready to go! While it’s heating, grease up your 9×13 baking dish. I always use tons of butter for this to make sure nothing sticks later—it’s worth the extra five seconds!
Preparing the Bread Base
Take all those gorgeous, cubed pieces of stale banana bread and spread them out in an even blanket across the bottom of your greased dish. If you’re using raisins, sprinkle those salty little chew-bombs over the top now. Make sure everything looks relatively level so the custard distributes fairly.
Creating the Custard Mixture
Here’s where you need to get serious with the whisk! In a separate, big bowl, throw in your four eggs, the milk, the heavy cream, sugar, vanilla, cinnamon, and that tiny pinch of salt. Now, whisk like you mean it! You need everything totally combined; we don’t want any streaks of egg white floating around later. If you’ve ever wondered about the science behind getting a perfect custard, it really comes down to fully dissolving everything before it meets the bread. If you need a refresher on how bread goes from simple to sublime, check out some of the basics in my guide to perfect homemade bread, because texture starts here!
Soaking and Baking the Pudding
Slowly pour that spectacular custard mixture evenly over the bread cubes you laid out in the pan. Now listen closely: gently press down on the bread a few times with the back of a spatula. This is my secret for ensuring every nook and cranny sucks up that sweet liquid. Let the whole thing stand undisturbed for a full 15 minutes! This is the magical soaking time. Bake it uncovered for about 45 to 55 minutes. You’re looking for the top to be gorgeous and golden brown and the center to look set—it shouldn’t jiggle too much when you wiggle the pan. During the last five minutes, brush the top lightly with that melted butter. Wow, the smell!
Tips for the Most Irresistible Banana Bread Pudding Recipe To Savor
Even though this banana bread pudding is famously forgiving, a few quick tips can take it from amazing to legendary. My biggest concern for anyone making this is usually a soggy bottom, especially if your banana bread wasn’t quite stale enough. To combat that, try placing your filled baking dish inside a slightly larger, shallow roasting pan filled with about an inch of hot water before it goes into the oven. It’s called a water bath, and it keeps the edges from scorching while allowing the center to cook gently.
Also, testing for doneness is key! Don’t just stab it aggressively. Gently touch the center; it should spring back slightly. If you see liquid sloshing, it needs more time. Remember, the pudding continues to set as it cools, so pulling it out when it looks *just* set will guarantee that perfect texture when you serve it later.
Serving Suggestions for Your Irresistible Banana Bread Pudding Recipe To Savor
Seriously, you can serve this all by itself, warm from the oven, and it’s a triumph! But if you’re feeling fancy—and why wouldn’t you be?
You absolutely must have a scoop of good vanilla ice cream melting slowly over the top. The contrast between the warm pudding and the cold cream is just heavenly. If you want to take it up a notch, a drizzle of rich caramel sauce takes it over the top. For something slightly different, try whipping up some heavy cream and folding in a tiny bit of almond extract. It complements the banana so beautifully! If you want to see another dessert showstopper that uses fruit in creative ways, check out my thoughts on apple crisp cheesecake!
Storage and Reheating This Irresistible Banana Bread Pudding Recipe To Savor
What’s leftover after devouring this? That’s the trick, right? If you do manage to have any of this wonderful pudding remaining, storage is easy. Just cover your baking dish tightly with plastic wrap or foil and pop it right into the refrigerator. It keeps beautifully for about three days, so you have delicious leftovers waiting for you!
When you’re ready to enjoy it again, please skip the microwave if you want that fantastic texture back. Microwaving can make it watery! Instead, reheat slices in a toaster oven or your regular oven at 325 degrees F for about 10 to 15 minutes. This gives you that wonderful hot exterior and soft, custard-like center again. It’s almost as good as the first time, honestly!
Frequently Asked Questions About This Bread Pudding
I always get so many questions once folks try this recipe because it’s just that good! People usually want to know how to tweak it based on what they have lying around, or how to schedule the baking because they’re too excited to wait. It’s a rich dessert, so the logistics matter!
Can I use fresh banana bread instead of stale for this recipe?
That’s the big one! And I have to be firm here—please, please don’t. Fresh banana bread has too much interior moisture, and when you soak it in the custard, it just gets gummy and heavy instead of setting up right. Stale bread, even if it’s just day-old, has dried out just enough to act like a sponge; it soaks up the creamy eggs and milk without dissolving into mush. That’s the secret to getting that glorious, tender texture.
How far in advance can I assemble the banana bread pudding?
You can totally assemble this ahead of time, which is perfect for entertaining! After you pour the custard over the bread and let it soak for those crucial 15 minutes, just cover the dish tightly with plastic wrap. You can stick the assembled pudding in the fridge for up to 24 hours. When you’re ready to bake, pull it out about 30 minutes before you want to put it in the oven just so it isn’t ice-cold, and then follow the baking instructions as normal. It keeps its structural integrity beautifully!
What kind of banana bread tastes best? Honestly, the riper and spicier your original loaf was, the better this pudding will be. If you have a loaf with chocolate chips in it, those turn out amazing too!
Nutritional Estimates for This Delightful Dessert
Now, I’m no nutritionist, so please take this with a grain of salt—or maybe a big drizzle of caramel sauce! These numbers are just my best estimate based on the ingredients listed in the recipe. Since we all make things a little differently—maybe you use slightly more cream, or your banana bread was extra rich—your final results will definitely vary a bit!
But just to give you an idea of how decadent this treat is when divided into 8 generous servings:
- Calories: Roughly 350 per slice
- Total Fat: Around 18 grams
- Sugar Content: We’re looking at about 35 grams of sugar here. That’s where all the flavor comes from!
- Protein: About 9 grams
- Carbohydrates: Close to 42 grams
- Cholesterol: I estimate about 120 mg
It’s definitely a luscious dessert, not a diet food, but isn’t that the point of making something truly irresistible? Enjoy it guilt-free knowing you made it yourself with real ingredients!
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Banana Bread Pudding
- Total Time: 70 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple recipe for rich banana bread pudding.
Ingredients
- 6 cups stale banana bread, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup raisins (optional)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Arrange the cubed banana bread evenly in the prepared baking dish. Sprinkle raisins over the bread if you are using them.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the custard mixture slowly and evenly over the banana bread cubes. Press down gently to help the bread absorb the liquid. Let it stand for 15 minutes.
- Bake for 45 to 55 minutes, or until the pudding is set and the top is golden brown.
- Brush the top lightly with melted butter during the last 5 minutes of baking.
- Let the pudding cool slightly before serving.
Notes
- You can use day-old banana bread for best results.
- Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 2
- Protein: 9
- Cholesterol: 120
Keywords: banana bread pudding, bread pudding recipe, dessert, baked pudding, sweet bread