This Banana Bread Pudding is the kind of dessert that feels like a warm hug straight from the oven. Made with buttery brioche bread, ripe mashed bananas, crushed vanilla wafers, cozy cinnamon, and a rich vanilla custard, every bite is soft, creamy, caramelized, and absolutely irresistible. The top bakes up golden with a delicate crunch from turbinado sugar while the inside stays rich and custardy with pockets of sweet banana throughout.
Whether you serve it for brunch, a cozy weekend dessert, a holiday breakfast casserole, or a comforting make-ahead treat, this easy banana bread pudding recipe is guaranteed to disappear fast. Top it with whipped cream, caramel sauce, toffee sauce, toasted coconut, maple syrup, or even a scoop of vanilla ice cream for the ultimate comfort dessert.
If you love classic banana pudding, banana bread, or rich custard-style desserts, this baked banana bread pudding is about to become your newest obsession.
Why you’ll love this recipe!
What ingredients do I need?
- Brioche Bread: Brioche creates the ultimate rich and buttery bread pudding texture. Slightly stale or day-old brioche absorbs the custard beautifully without becoming mushy.
- Nilla Wafers: These add classic banana pudding flavor and a subtle vanilla crunch throughout the bake.
- Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread pudding will be. Deep yellow bananas with brown spots work best.
- Eggs and Egg Yolks: The eggs create structure while the extra yolks make the custard rich, silky, and decadent.
- Heavy Cream: Heavy cream gives this bread pudding its luxurious creamy texture and helps create a rich custard.
- Cinnamon: Adds warmth and enhances the banana flavor perfectly.
- Vanilla Bean Paste, or Vanilla Extract: Vanilla deepens the flavor and gives the pudding a cozy bakery-style taste.
- Light Brown Sugar: Adds caramel notes and moisture while complementing the bananas beautifully.
- Turbinado Sugar: Creates a crisp, sparkly topping with incredible crunch and texture.
Recipe Variations
- Chocolate Chip Banana Bread Pudding: Add ¾ cup chocolate chips to the custard before baking.
- Coconut Banana Bread Pudding: Add toasted coconut flakes both inside and on top after baking.
- Nutty Banana Bread Pudding: Fold in chopped pecans or walnuts for crunch and texture.
- Peanut Butter Banana Bread Pudding: Drizzle warm peanut butter over the top before serving.
Pro Tips
- Use slightly stale day old bread if possible. Day old brioche absorbs the custard much better than fresh bread and helps to prevent sogginess.
- Do not rush the soaking step. Allowing the custard to fully absorb into the bread creates that soft, creamy texture throughout. I prefer to let it sit overnight in the fridge to really get it soaked well.
- Press the bread into the custard a little bit. Gently pressing the bread helps every piece soak evenly and prevents dry spots.
- Do your best not to overbake. The center should be just set with a slight jiggle when removed from the oven. Overbaking can dry out the custard.
- Tent the top with foil if needed. If the top begins browning too quickly during baking, loosely tent with foil.
- Let it rest before serving. Allow the bread pudding to cool for 10–15 minutes before slicing for cleaner servings and better texture.
- Don’t skip the turbinado sugar! This simple topping creates the most incredible caramelized crunch that contrasts perfectly with the creamy center.
- Use extra ripe bananas. The darker and spottier the bananas, the more intense the banana flavor will be. A nice recipe idea that isn’t just another banana bread for those overripe bananas (although you can never go wrong with that either!)
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Brioche Bread: Substitute challah bread if desired
- Heavy Cream: Half-and-half can replace heavy cream for a slightly lighter texture
- Light Brown Sugar: Dark brown sugar can be used for a deeper caramel flavor
- Vanilla Bean Paste: Vanilla extract works perfectly if you do not have vanilla bean paste
- Nilla Wafers: Crushed graham crackers can replace vanilla wafers for a different flavor twist
Dietary Substitutions
- Gluten-Free: Use your favorite gluten-free brioche-style bread and gluten-free vanilla cookies.
Leftovers and Storage
- Refrigerator: Store leftover banana bread pudding tightly covered in the refrigerator for up to 3 days.
- To reheat:
- Microwave individual portions until warm
- Or reheat in a 325°F oven until heated through
- To reheat:
- Freezer: This freezes surprising well. Wrap individual cooked pieces in plastic wrap and freeze for up to 2 months. Allow it to defrost overnight in the fridge and then reheat as noted above.
- For best texture, add fresh whipped cream or caramel sauce after reheating.
But, I Still Have A Few Questions…
Can I make banana bread pudding ahead of time?
Yes! This recipe is perfect for making ahead. Assemble the bread pudding, cover tightly, and refrigerate overnight before baking the next day.
What bread works best for bread pudding?
Brioche is ideal because it is rich, buttery, and soft while still absorbing custard beautifully. Challah also works really well too.
Can I use fresh bread instead of stale bread?
You can, but slightly stale bread absorbs the custard better and creates a creamier texture without becoming overly soft.
How do I know when bread pudding is done baking?
The top should be golden brown and the center should be just set with a slight jiggle.
Can I freeze banana bread pudding?
Yes. Allow it to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating (see leftovers section above on how to reheat).
Why is my bread pudding soggy?
Too much liquid, underbaking, or not allowing the custard enough time to absorb can lead to sogginess.
Can I use milk instead of heavy cream?
You can, but the texture will be less rich and creamy. Half-and-half is a better substitute.
Do I have to use vanilla wafers?
No, but they add classic banana pudding flavor and texture. Graham crackers or extra brioche can work instead.
Other Recipes You’ll Love
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Banana Bread Pudding
Ingredients
- 8 –9 cups brioche bread cut into 1-inch cubes
- 1 cup Nilla wafers slightly crushed
- 4 very ripe bananas mashed
- 3 large eggs
- 2 egg yolks
- 3 tablespoons unsalted butter melted
- 1 ¼ cups heavy cream
- 1 teaspoon cinnamon
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ teaspoon salt
- ½ cup light brown sugar
- 1 banana sliced
- Turbinado sugar for topping
- Optional Toppings: Fresh whipped cream Caramel sauce, Toffee sauce, Toasted coconut, Fresh bananas, Maple Syrup
Instructions
- Grease a 9×13-inch baking dish. Add the cubed brioche bread and crushed vanilla wafers. Gently press the bread mixture down slightly. Arrange sliced bananas on top if desired.
- In a large mixing bowl, whisk together the mashed bananas, eggs, egg yolks, melted butter, heavy cream, cinnamon, vanilla, salt, and brown sugar until smooth and fully combined.
- Pour the custard evenly over the bread mixture, gently pressing the bread down to help absorb the liquid. Let soak for at least 1 hour or cover and refrigerate overnight for even more flavor.
- Preheat oven to 375°F. Sprinkle the top generously with turbinado sugar.
- Cover loosely with foil and bake for 20–25 minutes. Remove the foil and continue baking another 20–25 minutes, or until the top is golden brown and the center is just set.
- Let cool for 10–15 minutes before serving. Top with whipped cream, caramel sauce, toasted coconut, or fresh bananas.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.