Bread and Banana Pudding for the Coziest Dessert Moments

By Rafel on June 22, 2025 | Updated June 22, 2025

This one starts at the back of the fridge — with half a loaf of bread too dry for sandwiches and a couple of bananas freckled with time. Growing up, those were my mother’s favorite ingredients. She’d smile, say “nothing goes to waste in this house,” and somehow, like magic, the scent of bread and banana pudding would fill the whole kitchen — brown sugar, vanilla, and warmth itself.

Bread and banana pudding was our quiet dessert. Soft and custardy on the inside, golden and caramelized on top, with sweet pockets of banana in every tender bite. We didn’t need anything fancy. Just comfort, baked into something beautiful. And honestly, those were always the best kind of desserts.

Why You’ll Love This Bread and Banana Pudding

This bread and banana pudding is the kind of dessert that whispers comfort. It’s easy to make, uses what you already have, and turns it into something that feels like home. The bananas melt into the custard, the bread soaks up all that creamy sweetness, and the top gets golden and just a little crisp — a perfect contrast to the softness beneath.

It’s one of those recipes that welcomes change. Add spices, a swirl of chocolate, or a sprinkle of raisins, and it still holds onto that heartwarming core. Best of all, it’s a forgiving bake — no stress, no precision, just honest goodness.

Rafel

Bread and Banana Pudding

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Turn day-old bread and ripe bananas into the coziest dessert: a custardy bread pudding with sweet banana pockets and a caramel-golden top.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 generous squares

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Method Nutrition Notes

Ingredients

  

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For the Pudding

• 4 cups cubed day-old bread
• 2 large ripe bananas, mashed
• 3 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 3 tablespoons butter, melted
• Pinch of salt

Method

 

1. Prep the Bread – Cube day-old bread and place in a large bowl. If still soft, toast cubes at 300 °F (150 °C) for 5–7 minutes until dry.
2. Make Custard – In another bowl whisk eggs. Add mashed bananas, milk, cream, brown and granulated sugars, vanilla, cinnamon, nutmeg, melted butter, and salt; whisk until smooth.
3. Soak – Pour banana custard over bread cubes; fold gently to coat. Let stand 15–20 minutes so bread absorbs the mixture.
4. Fill Pan – Butter a 9-inch baking dish. Spoon in soaked bread, spreading evenly and pressing down lightly.
5. Bake – Bake at 350 °F (175 °C) for 45–50 minutes, until top is golden and a knife in the center comes out clean. Cool 10 minutes before serving.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 7gFat: 14gSaturated Fat: 8gSodium: 210mgFiber: 2gSugar: 26g

Notes

• Riper bananas = sweeter pudding.
• Letting the bread soak is key to a creamy center.
• If top browns too fast, tent loosely with foil for the last 10 minutes.
• Stores 4 days in the fridge; reheat gently. Freezes up to 1 month.

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Ingredients for Bread and Banana Pudding

Here’s what you’ll need to make this cozy, custardy bread and banana pudding. Simple, everyday ingredients — the kind that turn into magic in the oven.

Every ingredient here is something familiar — like the same cupboard where you keep your tea, or that overripe banana you almost forgot about. That’s the beauty of this dish: it finds sweetness in the simple.

How to Make Bread and Banana Pudding (Step-by-Step)

Step 1: Prep the Bread
Start with your day-old bread — cube it into bite-sized pieces and place them in a large bowl. If it’s still a little soft, toast it in the oven at 300°F (150°C) for 5–7 minutes. Drier bread works best for soaking in all that custard richness. This step lays the foundation for your bread and banana pudding to be soft inside and golden on top.

Step 2: Make the Banana Custard
In another bowl, whisk the eggs until smooth. Add mashed bananas, milk, cream, both sugars, vanilla, cinnamon, nutmeg, melted butter, and a pinch of salt. Mix everything until combined into a creamy, fragrant custard. This is what makes the texture of your bread and banana pudding so comforting and tender.

Step 3: Soak the Bread
Pour the custard over the bread cubes. Stir gently to make sure every piece gets coated. Let it sit for 15–20 minutes. This waiting time allows the bread to absorb the banana custard, giving your bread and banana pudding its rich, velvety consistency.

Step 4: Pour and Press
Butter a baking dish and pour in the mixture. Spread it evenly and lightly press it down with the back of a spoon. This helps the pudding bake up with a lovely, dense center and crisp edges.

Step 5: Bake Until Golden and Glorious
Bake at 350°F (175°C) for 45–50 minutes. When it’s ready, the top will be beautifully golden, and a knife in the center should come out clean. Let your bread and banana pudding rest for a few minutes before serving — just long enough for the warmth to settle and the flavors to deepen.

Rafel’s Tips for the Best Bread and Banana Pudding

• Use ripe bananas — the riper, the better. Soft, spotty bananas bring that natural sweetness and melt beautifully into the custard.
• Let it soak. Don’t rush the soaking step. Giving the bread time to absorb the banana custard is what turns this dish into pure comfort.
• Bake it until the top is just golden. Too long, and it’ll dry out; too short, and it’ll be mushy. Keep an eye on that gentle brown crust forming.

Sometimes when I bake this, I drizzle a little extra love on top — like the nutty, rich pistachio butter I keep on hand. Just a spoonful melts into the warmth and turns it into something unforgettable.

Variations on Bread and Banana Pudding

• Add chocolate chips. Just a handful stirred into the custard turns this bread and banana pudding into a chocolate-studded delight.
• Try different breads. Brioche adds richness, while sourdough brings a little tang. Even croissants make it feel fancy and extra buttery.
• Spice it your way. Add a pinch of clove or cardamom if you want a deeper, warmer flavor — especially comforting on chilly evenings.
• Top with nuts. Toasted pecans or walnuts add a lovely crunch to contrast the soft center.

And when I’m in the mood for something even more nostalgic, I love pairing this with a warm mug of Greek lemon rice soup. The sweet and savory together… it’s like a memory you didn’t know you missed.

Serving Ideas for Bread and Banana Pudding

• Warm from the oven with a drizzle of cream or a scoop of vanilla ice cream — that’s how I remember it best.
• Dust with powdered sugar for a touch of elegance, especially if you’re serving it to guests. It makes your bread and banana pudding look as special as it tastes.
• Feeling a little playful? Add a spoonful of whipped cream and a dash of cinnamon — it turns an ordinary evening into a treat.

And on lazy Sunday mornings, I’ve even served it cold from the fridge with a side of cottage cheese banana bread{:target=”_blank”} — a little creamy, a little cozy, and totally satisfying.

A Soft Goodbye, One Bite at a Time

This bread and banana pudding reminds me that some of the best things in life come from what we nearly throw away. A forgotten loaf, tired bananas — turned into something that fills the house with warmth and the heart with stillness.

It’s not just a recipe. It’s a memory made in the quiet moments. The kind you bake on a rainy afternoon. The kind you share with someone you love, or keep all to yourself with a spoon and a little silence.

And if this pudding brings a little comfort into your day, maybe next time try the cozy simplicity of my fluffy cottage cheese cloud bread — it’s like a soft sigh in bread form.

For more heartwarming recipes and behind-the-scenes baking moments, join me on Facebook and Pinterest. Let’s bake and create memories together. 💛

FAQs About Bread and Banana Pudding