Brown Sugar Caramelized Banana Bread Pudding

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Warm bread pudding enriched with caramelized bananas and brown sugar, offering a comforting dessert with a hint of buttery sweetness. This American-inspired recipe, ready in about 70 minutes, layers day-old French bread, ripe bananas, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups, cubed (about 10 oz) day-old French bread
• 3 medium, sliced into 1/2-inch pieces ripe bananas
• 3 tbsp unsalted butter
• 1/2 cup, packed brown sugar
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and butter a 9x9-inch baking dish.
2. Step 2: In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1/2 cup packed brown sugar and stir until sugar dissolves and butter begins to bubble.
3. Step 3: Add 3 medium sliced bananas to the skillet and cook for 3-4 minutes, gently stirring until bananas are caramelized and golden. Remove from heat.
4. Step 4: Place 6 cups cubed day-old French bread into the buttered baking dish and evenly distribute the caramelized bananas over the bread cubes.
5. Step 5: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until fully combined.
6. Step 6: Pour the egg mixture evenly over the bread and bananas, pressing lightly with a spatula to help bread absorb the custard.
7. Step 7: Let the mixture sit for 10 minutes while the oven finishes preheating.
8. Step 8: Bake the bread pudding for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp. Let cool for 10 minutes before serving.