Banana Bread Pudding Easy

Name: Banana Bread Pudding Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups cubed day-old bread; 2 large ripe bananas, sliced; 2 cups whole milk; 3 large eggs; 0.5 cup granulated sugar; 1 teaspoon pure vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon sea salt; 0.5 cup chopped walnuts; 2 tablespoons unsalted butter, melted

Recipe by Sam Rivera · Updated December 2025

Dessert Bread & Sourdough

There's something magical about the cozy embrace of banana bread pudding on a lazy Sunday morning or as a comforting finish to a holiday meal. Home cooks adore this dish for its effortless preparation and the way it transforms humble ingredients into a warm, custardy masterpiece that tastes like a hug in dessert form. Whether you're using up overripe bananas or craving a nostalgic treat, this easy recipe delivers gooey perfection every time. The hint of bourbon adds a sophisticated depth that makes it irresistible to both kids and adults alike.

What Makes This Recipe Special

This recipe uses day-old bread, which absorbs the custard better than fresh bread for a perfectly tender texture without sogginess.
The custard is enriched with whole milk and eggs, creating a rich, creamy consistency that's lighter than traditional bread pudding.
A touch of bourbon in the custard mixture (optional but recommended) adds a subtle warmth and complexity that elevates the flavor.
Walnuts are sprinkled on top for crunch, but they also toast lightly during baking, adding a nutty aroma that pairs beautifully with the bananas.

⏱ 40 mins

American

Servings 4

Ingredients

4 cupscubed day-old bread

2 largeripe bananas, sliced

2 cupswhole milk

3 largeeggs

0.5 cupgranulated sugar

1 teaspoonpure vanilla extract

0.5 teaspoonground cinnamon

0.25 teaspoonsea salt

0.5 cupchopped walnuts

2 tablespoonsunsalted butter, melted

Nutrition

200 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter.

Arrange bread cubes and sliced bananas evenly in the prepared baking dish.

In a large bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon, and salt until fully blended.

Pour the custard mixture over the bread and banana layers, ensuring even coverage. Gently press bread down to soak.

Sprinkle chopped walnuts on top and drizzle with melted butter.

Bake for 25 minutes or until the custard is set and the top is golden brown.

Allow to cool slightly before serving warm. Optionally, dust with powdered sugar or serve with a drizzle of caramel sauce.

Essential Tips

Ripe bananas matter

Use bananas that are very ripe-speckled with brown spots-for the sweetest, most intense banana flavor. Avoid using green bananas, as they'll make the pudding bland.

Even cubing the bread

Cut the bread into 1-inch cubes for even soaking and a consistent texture throughout. Cubes that are too small will turn mushy, while overly large ones may stay dry.

Press bread gently

After pouring the custard, press the bread cubes down lightly to ensure they fully absorb the liquid. This step is key to avoiding dry spots in the finished pudding.

Toast walnuts separately

For extra flavor, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant before sprinkling them on top. This prevents a raw taste and adds depth.

Bake until just set

The pudding is done when the custard is set but still slightly wobbly in the center-it will firm up as it cools. Overbaking leads to a rubbery texture, so keep an eye on it after 20 minutes.

Smart Swaps & Variations

Chocolate Chip Twist Replace the walnuts with ½ cup semi-sweet chocolate chips and add a pinch of espresso powder to the custard for a mocha-inspired pudding.

Nut-Free Version Omit the walnuts entirely or swap them for ½ cup dried cranberries or chopped dried apricots for a fruity variation.

Bourbon-Free Substitute the bourbon with 1 teaspoon of vanilla extract or ½ teaspoon of almond extract for a non-alcoholic but equally flavorful pudding.

Bread Swap Use brioche or challah instead of day-old bread for a richer, sweeter pudding with a tender, almost cake-like crumb.

What to Serve With This

A dollop of whipped cream or vanilla ice cream to contrast the warm pudding.
Drizzled caramel or chocolate sauce for an extra indulgent touch.
A sprinkle of cinnamon or powdered sugar for a simple, elegant finish.
Pair with a cup of hot coffee or black tea for a cozy breakfast or brunch.

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will firm up slightly as it chills, so let it sit at room temperature for 10-15 minutes before reheating.

Reheating

Reheat individual portions in the microwave for 30-45 seconds or until warm. For a crisp top, place a slice in a toaster oven at 300°F (150°C) for 5-7 minutes. Avoid the oven for small portions, as it can dry out the edges.

Expert Chef Tips

Infuse the milk with cinnamon sticks or a vanilla bean by heating the milk with the spices, then straining before mixing with the eggs. This adds a more complex, aromatic flavor.
Use a water bath (bain-marie) for baking to ensure even heat distribution and prevent the custard from curdling. Place the baking dish in a larger pan filled with hot water before baking.
For a caramelized top, broil the pudding for the last 2-3 minutes of baking, watching closely to avoid burning. This creates a delightful contrast between the crispy top and creamy interior.

Equipment You’ll Need

8-inch square baking dish or 9x5-inch loaf pan
Large mixing bowl for the custard
Whisk for combining ingredients
Measuring cups and spoons

Nutritional Benefits

A single serving (1/6 of the recipe) provides approximately 360 calories, 18g of fat (mostly healthy fats from walnuts), and 10g of protein, making it a balanced treat.
The whole milk contributes calcium and vitamin D, which support bone health, while the bananas add potassium, an electrolyte that helps regulate blood pressure.
Walnuts are a great source of omega-3 fatty acids, which are known for their heart-healthy benefits and anti-inflammatory properties.
This pudding is naturally sweetened with ripe bananas and a modest amount of sugar, reducing the need for added sweeteners compared to many baked desserts.

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Frequently Asked Questions

Can I use fresh bread instead of day-old bread?

Fresh bread will work, but the pudding may become soggy because it hasn't had time to dry out. If using fresh bread, lightly toast the cubes in the oven for 10 minutes at 300°F (150°C) before assembling to firm them up.

What's the best way to ripen bananas quickly?

Place unripe bananas in a paper bag with an apple or a tomato overnight, or bake them at 300°F (150°C) for 15-20 minutes to soften and sweeten them naturally.

Can I make this pudding ahead of time?

Yes! Assemble the pudding (without baking) and refrigerate it overnight. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed. The texture will be even more custardy.

Can I substitute almond milk or another non-dairy milk?

You can, but the texture will be less rich and creamy. Whole milk is ideal for its fat content, which contributes to the pudding's luxurious mouthfeel. If using almond milk, add 1 tablespoon of butter to the custard mixture to compensate.

Why is my pudding watery or undercooked?

The most common cause is not pressing the bread cubes into the custard mixture, leaving gaps where liquid pools. Ensure the bread is fully submerged and pressed down before baking. If undercooked, it may need more time-check for a slight jiggle in the center, which is normal as it will set further while cooling.

Can I freeze banana bread pudding?

Yes, freeze baked slices in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or toaster oven.

What's the best way to measure ingredients for accuracy?

Use a kitchen scale for the eggs and milk to ensure consistency, especially if you're scaling the recipe. For sugar, lightly spoon it into the measuring cup and level it off-packing it can lead to excessive sweetness.

Can I add other fruits like blueberries or apples?

Absolutely! Toss 1 cup of blueberries with a tablespoon of flour to prevent sinking, or sauté 1 cup of diced apples with a pinch of cinnamon until tender before adding them to the dish. Adjust the baking time as needed if adding extra moisture.