Banana Bread Pudding


No joke, y’all. I could eat bread pudding for every meal, I love it that much. But every once in a while, I like to mix up the classics a little. This time, I added bananas to my bread pudding, and it was A-MAZING. The texture of the bananas mixes perfectly with the bread pudding, and the added flavor is perfect. Give it a try and tell me what you think! Here’s what you need:


5 c. French bread, cut into cubes (leave out overnight so that the bread is a little tough)

1/3 c. butter, melted

3 eggs, lightly beaten

2-1/2 c. whole milk

2/3 c. sugar

2 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

2 bananas, sliced

Sauce-Make at the end

3 Tbsp. butter

2 Tbsp. sugar

1 Tbsp. cornstarch

3/4 c. milk

1 Tbsp. light Karo syrup

1 tsp. vanilla extract



  1. Preheat oven to 375 degrees.
  2. Place the bread cubes in a greased 9 x 13 casserole dish. Pour melted butter over top and toss gently.
  3. In a large bowl, beat eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in sliced bananas.
  4. Pour over bread crumbs and stir to coat.
  5. Bake uncovered for 40 minutes at 375 degrees. Remove after 20 minutes, stir gently, and return to the oven to finish baking.
  6. Ten minutes before serving, make the sauce. Melt butter in a saucepan. In a small bowl, mix together sugar and cornstarch and add to melted butter. Stir in milk and Karo syrup until blended. Over medium heat, bring to a full boil for one minute. Remove from heat, stir in vanilla and pour over bread pudding once it is finished baking and removed from the oven.



What did you think?