My banana bread pudding is easy and irresistible-transform leftover homemade or store-bought banana bread into a warm breakfast or dessert.
- 6 slices (1 lb 2 oz/515 g) day old banana bread
- 2 medium bananas
- 4 large eggs, at room temperature
- ⅓ cup (2 oz/57 g) dark brown sugar
- 1 ½ cups (12 fl oz/355 ml) whole milk
- 1 ½ cups (12 fl oz/355 ml) heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- butter for the dish
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Preheat the oven to 350°F (180°C) and butter an 8x8-inch baking dish.
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Slice and cut the banana bread into small cubes. Place into the buttered dish.
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In a medium bowl, mash banana with a potato masher or fork until fine.
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Add in the eggs, sugar, milk, cream, vanilla extract, and salt and whisk until smooth.
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Pour over the banana bread. Let soak for a minimum of atleast 30 minutes but up to 4 hours. Push the bread down into the custard to ensure it all gets well soaked.
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Bake for about 50-60 minutes, or until golden brown and a jiggle in the middle.
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Serve warm with vanilla ice cream on top. Store leftovers cover in the fridge for up to 3 days.
- I used my Best-Ever Banana Bread recipe, but feel free to use any of my banana bread recipes for this.
- The custard absorbs best if your banana bread is a few days old, making it a great recipe for leftover banana bread. But, if your bread is very fresh and moist, you can toast the cubes on a baking sheet in a 350°F (180°C) oven for 15 minutes to dry the bread out a bit.
- Make this recipe even more indulgent with a drizzle of salted caramel sauce!
- You can replace the sliced bananas with 1 ½ cups of fresh berries of your choice (sliced if large.)
- Chopped toasted nuts such as walnuts or pecans would be delicious in this recipe!
- If you like your desserts boozy, you can stir in 1/4 cup dark rum into the custard before you pour it over the banana bread cubes.