Caramelized Banana and Toffee Bread Pudding

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm bread pudding featuring caramelized bananas and chunks of crunchy toffee, baked until golden and served with a drizzle of caramel sauce. This American-inspired recipe, ready in about 70 minutes, layers day-old French bread, cubed, ripe bananas, sliced, 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 410 calories and feeds 8, 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.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 410 cal/serving

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Ingredients

6 cups day-old French bread, cubed
3 medium ripe bananas, sliced
3 tbsp unsalted butter
1/2 cup brown sugar
4 large eggs
2 cups whole milk
1/2 cup heavy cream
2 tsp vanilla extract
1 cup toffee bits
1/2 cup, for serving caramel sauce

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Instructions

Step 1: Preheat oven to 350°F and grease a 9x9-inch baking dish. Place 3 tbsp unsalted butter in a large skillet over medium heat.
Step 2: Add 1/2 cup brown sugar and 3 medium sliced ripe bananas to the skillet, cooking for 5-7 minutes until the bananas are golden and caramelized, stirring gently.
Step 3: In a large bowl, whisk 4 large eggs, 2 cups whole milk, 1/2 cup heavy cream, and 2 tsp vanilla extract until smooth.
Step 4: In the prepared baking dish, combine 6 cups cubed day-old French bread and the caramelized bananas with their sauce; sprinkle 1 cup toffee bits evenly over the mixture.
Step 5: Pour the egg and milk mixture evenly over the bread and bananas, pressing down gently to soak the bread; let it rest for 15 minutes.
Step 6: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown.
Step 7: Remove from oven and allow to cool for 10 minutes before serving warm with 1/2 cup caramel sauce drizzled on top.