Oven-Roasted Banana Bread Pudding with Bourbon Caramel Sauce

By AislePrompt Editorial · ·

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.

Warm banana bread pudding with tender custard baked until golden, topped with a rich bourbon caramel sauce for a comforting finish. This American-inspired recipe, ready in about 65 minutes, layers ripe bananas, day-old banana bread, whole milk 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 420 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.

Prep: 15 min Cook: 50 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8x8-inch baking dish with 1 tbsp melted unsalted butter.
  2. Step 2: In a large bowl, combine 3 mashed ripe bananas with 6 cups cubed day-old banana bread.
  3. Step 3: In another bowl, whisk 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 3 large eggs, and 1 tbsp vanilla extract until smooth.
  4. Step 4: Pour the milk and egg mixture over the banana bread and banana mixture, stirring gently to coat evenly.
  5. Step 5: Let soak for 10 minutes to absorb.
  6. Step 6: Transfer soaked mixture to the prepared baking dish and drizzle with remaining 1 tbsp melted butter.
  7. Step 7: Bake for 45-50 minutes, until custard is set and top is golden brown.
  8. Step 8: Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 2 tbsp bourbon whiskey, 1 tsp cornstarch, and 2 tbsp water. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
  9. Step 9: Remove from heat and cool slightly.
  10. Step 10: Serve warm banana bread pudding drizzled with bourbon caramel sauce.

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