Caramelized Banana Bread Pudding

There’s something incredibly comforting about a warm, gooey dessert that feels like a hug from the inside out. Enter Caramelized Banana Bread Pudding — a luscious, crowd-pleasing treat that transforms simple ingredients into a rich, flavorful delight. Using ripe bananas, creamy vanilla almond milk, and day-old bread, this recipe creates a custardy base studded with nuts and topped with a caramelized banana layer that adds just the right amount of sweetness and depth. Whether you’re looking for a cozy weekend brunch idea or a dessert that feels indulgent without being overly complicated, this bread pudding is your new go-to.

Why It Works Every Time

The magic of this Caramelized Banana Bread Pudding lies in the balance of textures and flavors. The day-old bread soaks up the custard mixture perfectly, becoming tender and custardy without turning soggy. The mashed bananas lend natural sweetness and moisture, while the cinnamon and vanilla bring warmth and aromatic depth. Caramelizing the bananas before baking adds a glossy, golden crust that contrasts beautifully with the soft interior. Plus, the chopped pecans or walnuts provide a satisfying crunch that rounds out each bite.

This dish is forgiving, too. Using day-old bread means less waste and better absorption of the custard. The custard itself is simple enough to whip up in one bowl, making this a recipe that’s approachable for bakers of all skill levels. Whether you’re a seasoned pro or a kitchen newbie, you can count on this bread pudding to turn out moist, flavorful, and utterly delicious every time.

Ingredient Rundown

• 4 ripe bananas, mashed: The star of the show, these add natural sweetness, moisture, and a rich banana flavor.
• 2 cups vanilla almond milk: A dairy-free alternative that keeps the pudding creamy and adds a subtle vanilla note.
• 1/2 cup sugar: Balances the natural sweetness of the bananas and enhances the caramelization on top.
• 1 teaspoon vanilla extract: Elevates the overall flavor with warm, sweet undertones.
• 1/2 teaspoon ground cinnamon: Adds cozy spice that complements the bananas perfectly.
• 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
• 4 cups cubed day-old bread: Using stale bread is key for soaking up the custard without turning mushy. Choose a sturdy bread like French or sourdough.
• 1/4 cup butter, melted: Adds richness and helps with caramelization.
• 1/2 cup chopped pecans or walnuts: Provides crunch and a nutty flavor that contrasts the soft pudding.

Recommended Tools

• Mixing bowls: For combining the custard and bread cubes.
• 9×9-inch baking dish: Perfect size for even cooking of the bread pudding.
• Whisk: To blend the custard ingredients smoothly.
• Skillet or frying pan: For caramelizing the bananas before baking.
• Measuring cups and spoons: To ensure accuracy in the recipe.
• Spatula: For folding ingredients and scraping the bowl.

Caramelized Banana Bread Pudding Cooking Guide

Step 1: Prep the Bread

Start by cutting your day-old bread into roughly 1-inch cubes. Place the cubes in a large mixing bowl and set aside. Using stale bread is essential because it soaks up the custard without falling apart, giving you that ideal texture in your pudding.

Step 2: Make the Custard

In a separate bowl, whisk together the mashed bananas, vanilla almond milk, sugar, vanilla extract, ground cinnamon, and salt until the sugar is dissolved and the mixture is smooth. This custard will infuse the bread with rich flavor and moisture.

Step 3: Combine Bread and Custard

Pour the custard mixture over the bread cubes. Gently fold the bread into the custard using a spatula, making sure every cube gets coated. Let this sit for about 10 minutes to allow the bread to absorb the liquid fully.

Step 4: Caramelize the Bananas

While the bread soaks, heat the melted butter in a skillet over medium heat. Add sliced bananas and cook until golden brown and caramelized, about 2-3 minutes per side. This step adds a rich, sweet layer on top of the pudding that takes this dessert to the next level.

Step 5: Assemble and Add Nuts

Transfer the soaked bread mixture to your baking dish, spreading it evenly. Sprinkle the chopped pecans or walnuts over the top, then arrange the caramelized bananas on the surface for a beautiful presentation and extra flavor.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the pudding for 40-45 minutes, or until the top is golden and the custard is set but still slightly jiggly in the center. Let it cool slightly before serving to allow the pudding to firm up.

Variations for Dietary Needs

• Gluten-Free: Use gluten-free bread cubes instead of regular bread to keep this dessert safe for gluten-sensitive eaters.
• Nut-Free: Skip the nuts or substitute with toasted seeds like pumpkin or sunflower for crunch.
• Lower Sugar: Reduce the sugar by half or swap with natural sweeteners like maple syrup or agave nectar, adjusting liquids accordingly.
• Dairy-Free: This recipe already uses almond milk and butter alternatives can be substituted with coconut oil or vegan butter.

Notes on Ingredients

• The ripe bananas should have brown spots for maximum sweetness and flavor.
• Day-old bread is crucial for texture; fresh bread will become too mushy.
• Vanilla almond milk adds flavor and creaminess without dairy; feel free to use any plant-based milk you prefer.
• Don’t skip the caramelization step—it adds a layer of complexity that transforms the pudding.
• Nuts can be toasted for extra depth and crunch.

Leftovers & Meal Prep

This bread pudding keeps well in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. It also freezes beautifully—wrap portions tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

For make-ahead convenience, you can assemble the pudding the night before and refrigerate it unbaked. When ready, add the caramelized bananas and nuts just before baking to maintain their texture and flavor.

Reader Questions

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

While fresh bread can be used in a pinch, it tends to absorb too much moisture and can turn mushy. Day-old bread has a firmer texture that soaks up the custard evenly without falling apart, which is why it’s preferred for bread pudding.

What type of bread works best for this recipe?

Sturdy breads like French, sourdough, or challah (if available) work beautifully. They hold their shape and absorb the custard without disintegrating, giving you that perfect custardy-yet-structured texture.

Can I make this recipe vegan?

Yes! Using almond milk as in the recipe keeps it dairy-free, and swapping melted butter for coconut oil or vegan margarine makes the entire dish vegan-friendly without sacrificing flavor.

How do I get the bananas to caramelize without burning?

Use medium heat and keep a close eye on the bananas as they cook. Melt the butter first, then add the bananas and let them cook gently, flipping carefully. If the pan gets too hot, lower the heat to prevent burning while still allowing caramelization.

Try These Next

• Peanut Butter White Chocolate Chip Banana Bread – If you love bananas and bread pudding, this banana bread variation is a must-try for your next baking adventure.
• Carrot Coffee Cake Muffins – A delightful muffin recipe that’s perfect alongside your morning coffee or as a sweet afternoon snack.

Let’s Eat

There’s nothing quite like digging into a warm serving of this Caramelized Banana Bread Pudding, especially when the caramelized bananas glisten on top and the nuts add a perfect crunch. It’s a dessert that feels both nostalgic and special, perfect for gatherings or quiet moments at home. Serve it on its own or with a drizzle of maple syrup or a scoop of vanilla ice cream for an extra indulgent treat. Whichever way you enjoy it, this bread pudding is guaranteed to become a beloved classic in your recipe collection.

Share on Pinterest