Warm banana bread pudding with a vanilla sauce drizzle. A warm comforting dessert that even tastes great leftover. Eat this banana bread pudding cold the next morning with your cup of coffee for a sweet breakfast treat.
Dessert and breakfast in one! This Banana Bread Pudding serves as both. This is one of my favorite recipes. I found this recipe in the 1996 Taste of Home Collectors Edition Magazine and slightly adapted the recipe. No, it doesn’t call for actual banana bread.
You can pick up a French loaf in the bakery section of your grocery store and let it sit for a day. The fresh bananas, cinnamon, nutmeg and vanilla give it that banana bread flavor. Who knew stale bread could turn into something so delicious. I always buy a French loaf when I run into the grocery store. They usually cost around $1 and if it goes stale I always have bananas lying around.
Ingredients for Banana Bread Pudding
- French Bread
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Light Corn Syrup
Sauce for Banana Bread Pudding
I like making this Banana Bread Pudding in the Fall. The weather gets cooler and there is nothing better than warm desserts to end an evening. The warm vanilla sauce takes this pudding to a whole new level.
I use the same warm vanilla sauce to drizzle over my Dutch Baby Pancake. This bread pudding sauce doesn’t use alcohol such as bourbon or rum, unlike many other sauces. However, a glass of smooth whiskey with vanilla notes would pair nicely with this dessert.
More Banana Recipes:
I love everything banana. Give me a banana and I will make dessert (and occasionally a smoothie).
I have 12 recipes on this blog that calls for bananas. Here you can find all my banana recipes.
Banana Bread Pudding Recipe
Banana Bread Pudding
- 4 cups cubed day-old French bread
- 1/4 cup butter melted
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sliced bananas
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
Place the bread cubes in a greased 2-qt. casserole dish
Pour butter over the bread and toss to coat.
In a medium bowl, lightly beat eggs then add milk, sugar, vanilla, cinnamon, nutmeg and salt.
Stir bananas into the mixture.
Pour mixture over the bread cubes and toss to coat.
Bake uncovered for 40 minutes at 375F or until a knife inserted in the middle comes out clean.
For the Sauce:
Melt butter in a small saucepan.
Combine sugar and cornstarch then add to butter.
Stir in milk and the light corn syrup.
Cook and stir over medium heat until mixture comes to a boil.
Boil for 1 minute then remove from heat.
Stir in vanilla.
Serve warm sauce over warm pudding.
My friend Sarah over at Moose Tracks & Tater Stacks made this a day in advance before serving and it turned out great. Don't pour the vanilla sauce over the bread pudding until you are ready to serve it.