Go Back
Homemade Caramelized Banana Bread Pudding recipe photo
Print Recipe Save it for later

Caramelized Banana Bread Pudding

This Caramelized Banana Bread Pudding is a warm, gooey delight with a custardy base and a sweet caramelized banana topping that's perfect for cozy gatherings or indulgent treats.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Bread Pudding, Comfort Food, Dairy-Free Option, Easy, Gluten-Free Option, Nut-Free Option
Servings: 6 servings

Ingredients

  • 4 ripe bananas mashed
  • 2 cups vanilla almond milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups cubed day-old bread French or sourdough recommended
  • 1/4 cup butter melted
  • 1/2 cup chopped pecans or walnuts

Instructions

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.

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.

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.

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.

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.

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.

Equipment

  • Mixing Bowls
  • 9x9-inch Baking Dish
  • Whisk
  • Skillet or frying pan
  • Measuring cups and spoons
  • Spatula

Notes

  • Use day-old bread to ensure the pudding absorbs the custard without becoming mushy.
  • Caramelize the bananas on medium heat to avoid burning and develop a rich flavor.
  • For gluten-free or nut-free variations, substitute ingredients accordingly as suggested.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
  • Assemble the pudding the night before for make-ahead convenience, adding caramelized bananas and nuts just before baking.