Caramelized Banana Bread Pudding

Name: Caramelized Banana Bread Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 10 oz Day-old brioche or challah bread, cut into 1-inch cubes; 4 Ripe bananas, sliced 1/2 inch thick; 4 tbsp Unsalted butter; 3/4 cup Light brown sugar; 1/2 tsp Kosher salt; 2 cups Whole milk; 1 cup Heavy cream; 4 Large eggs; 1/4 cup Granulated sugar; 2 tsp Vanilla extract; 1/2 tsp Ground cinnamon; 1/8 tsp Freshly grated nutmeg

Finished caramelized banana bread pudding in a baking dish

Doris Cook

Published: July 26, 2026

Categories: North American, Custards & Puddings, Fruits, Fruit Desserts

Tags: Comfort Food, Baked Dessert, Bread Pudding, Banana Dessert, Caramelized Banana, Custard Dessert

Banana Bread Pudding

Warm bread pudding layered with caramelized bananas and a vanilla custard, baked until the edges are golden and the center is softly set.

Prep Time:20 minCook Time:45 minTotal Time:65 minServings:8Difficulty:Medium

This bread pudding is built around ripe bananas cooked in butter and brown sugar until they turn glossy and fragrant. The caramelized fruit settles between pieces of bread, so every spoonful has soft custard, tender banana, and lightly crisp edges.

Brioche or challah works especially well because the enriched bread soaks up the vanilla custard without collapsing. Day-old bread is best, but fresh bread can be cubed and dried briefly in the oven before the custard is added.

The pudding should bake until the center is just set, not dry. A short rest after baking lets the custard finish firming up and makes the caramel flavor more rounded.

Serve it warm with a spoonful of whipped cream, vanilla ice cream, or a light drizzle of cream. Leftovers reheat gently and make a rich breakfast-style treat the next day.

Nutrition (per serving)

Calories:430 kcal

Protein:9 g

Carbs:62 g

Fat:17 g

Directions

1

Heat the oven to 325°F. Butter a 2-quart baking dish and spread the bread cubes on a rimmed baking sheet.
2

Toast the bread for 8 to 10 minutes, turning once, until the cubes feel dry on the surface but are not deeply browned.
3

Melt the butter in a large skillet over medium heat. Add the banana slices, brown sugar, and salt, then cook for 4 to 5 minutes, turning gently, until the bananas are glossy and the sugar forms a loose caramel.
4

Whisk the milk, cream, eggs, granulated sugar, vanilla, cinnamon, and nutmeg in a large bowl until the eggs are fully blended.
5

Fold the toasted bread into the custard and let it stand for 10 minutes, pressing the bread down once or twice so the cubes soak evenly.
6

Spoon half of the soaked bread into the baking dish, add half of the caramelized bananas, then repeat with the remaining bread and bananas. Scrape any caramel from the skillet over the top.
7

Bake for 35 to 40 minutes, until the top is golden, the edges are puffed, and the center jiggles only slightly when the dish is moved.
8

Let the bread pudding rest for 10 minutes before serving warm.

Ingredients

Day-old brioche or challah bread, cut into 1-inch cubes:10 oz
Ripe bananas, sliced 1/2 inch thick:4
Unsalted butter:4 tbsp
Light brown sugar:3/4 cup
Kosher salt:1/2 tsp
Whole milk:2 cups
Heavy cream:1 cup
Large eggs:4
Granulated sugar:1/4 cup
Vanilla extract:2 tsp
Ground cinnamon:1/2 tsp
Freshly grated nutmeg:1/8 tsp

Tips & Notes

If the bread is very fresh, toast it a few minutes longer so it can absorb the custard without turning mushy.
Use bananas that are ripe with brown speckles but still firm enough to slice cleanly.
For a cleaner slice, cool the pudding for 20 minutes before cutting; for a softer dessert, spoon it out warm.