Salted Caramel Banana Bread Pudding
Warm banana bread pudding soaked in a rich salted caramel sauce, perfect for a cozy dessert that blends sweet and salty flavors. This american-inspired desserts ready in about 70 minutes layers stale banana bread, cubed, medium ripe bananas, sliced, large eggs 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 400 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.
Ingredients
- 6 cups stale banana bread, cubed
- 2 medium ripe bananas, sliced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 6 tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and lightly butter a 9x13-inch baking dish.
- Step 2: Spread 6 cups cubed stale banana bread and 2 sliced ripe bananas evenly in the dish.
- Step 3: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, and 1 1/2 tsp vanilla extract until smooth.
- Step 4: Pour the custard evenly over the bread and bananas, pressing down gently to soak the bread. Let sit for 15 minutes.
- Step 5: In a small saucepan over medium heat, melt 6 tbsp unsalted butter with 1/2 cup brown sugar, stirring until bubbling and caramelized, about 5 minutes. Remove from heat and stir in 1 tsp sea salt flakes.
- Step 6: Drizzle half the salted caramel sauce over the soaked bread pudding.
- Step 7: Bake uncovered for 45-50 minutes until custard is set and top is golden.
- Step 8: Remove from oven and drizzle remaining salted caramel sauce before serving warm.
Frequently asked questions
How long does Salted Caramel Banana Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salted Caramel Banana Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salted Caramel Banana Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salted Caramel Banana Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salted Caramel Banana Bread Pudding?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
