I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
Indisputably one of the yummiest easy desserts to grace our home, this Banana Bread Pudding can be made with any bread, to fit any diet! Use sourdough, grain free for Paleo, or Gluten-free for allergy-free.
Or use traditional challah.
This rich, creamy recipe can also be made without dairy or with dairy.
The basic recipe is just so easy, and I’ve made it many times with different breads and milks; they all turn out sooo good.
Whether you’re looking for a cozy comfort food dessert, or a sweet brunch main dish to have everyone oohing and awing, Banana Bread Pudding will have your loved ones lining up with eagerness.
In addition to most real food diets, this recipe works for the GAPS diet (see that version below).
Ingredients in Banana Bread Pudding
These basic comfort food ingredients come together to make something new and ethereal:
- loaf of bread — grain-free, sourdough, gluten-free, challah or brioche — your choice.
- bananas
- full fat milk: raw or coconut; OR half heavy cream + half nut/oat milk; OR half sour cream + half nut milk for GAPS
- eggs, plus 2 egg yolks
- pure maple syrup, or honey for GAPS
- butter or coconut oil
- real vanilla extract
- sea salt
- optional spices: cinnamon and nutmeg
How to make Banana Bread Pudding
- Grease baking dish. Cut bread into 1″ cubes. Add bread to casserole dish. Scatter banana slices over the surface, using your fingers to tuck some down in deeper in places. Set aside.
- Add liquid ingredients, salt and optional spices to blender in this order: milk (and optional cream), eggs, yolks, maple syrup, vanilla, sea salt and spices. Blend for 10 to 15 seconds, then, with motor still running, add melted butter (or coconut oil) through the door in lid.
- Pour “custard” from blender over bread cubes. Use a spoon or fork to press all the bread pieces under the custard so they’re saturated. Set aside.
- Preheat oven to 350°F. (While the oven preheats, the bread cubes soak up the custard. Occasionally press down on them to ensure all pieces absorb the custard.)
- When oven is preheated, bake Banana Bread Pudding for 40 to 50 minutes, or until top is set and tinged with brown. Don’t overbake: Bread pudding is best with that soft, creamy center. Start checking at the 40-minute mark.
- Place on wire rack to cool 15 to 30 minutes before serving.
How to serve bread pudding
The toppings that go on bread pudding are part of what make it irresistible! These sauces and dessert toppings are tempting and exciting in and of themselves. Peruse some beautiful options below to see what fits your taste and occasion.
Most of the topping recipes are very easy and quick to make.
I photographed Banana Bread Pudding with two of the most complimentary and tempting options, which you’ll see listed first: Vanilla Custard and Easy Caramel Sauce (so alluring all together!).
Serve Banana Bread Pudding with your choice of:
- Dairy-free Vanilla Custard
- Easy Caramel Sauce (Paleo, dairy-free)
- Tigernut Butter “Peanut Butter” Dessert Sauce
- Strawberry Sauce
- Whipped Cream or Ice Cream, including non-dairy ice cream options, such as: Vanilla, Cinnamon and Chai
- Thick Chocolate Ganache Sauce
- Pourable Chocolate Sauce (thinner)
Or use ice cream that fits your dietary needs that’s store bought for the easiest option.
How to store and reheat leftovers of bread pudding
Cover, and put leftovers in the fridge for up to four days.
To reheat, place individual servings on a lightly greased plate, pan or casserole dish. Cover loosely. Warm gently in a 300°F oven for 15 minutes.
Banana Bread Pudding (Paleo, Gluten-free and Sourdough options)
Equipment
Ingredients
- 1 - 12 oz to 16 oz bread (loaf) grain-free, sourdough, gluten-free, challah or brioche — your choice
- 3 bananas peeled and sliced
- 2 cups milk , full fat, raw or coconut; or half heavy cream/coconut cream warmed + half nut/oat milk; sour cream/coconut cream + nut milk for GAPS
- 4 whole eggs
- ½ cup maple syrup or honey for GAPS
- ½ cup butter or coconut oil, melted, plus extra for greasing the casserole dish well
- 2 egg yolks
- 1 Tablespoon real vanilla extract
- ¼ teaspoon sea salt
- optional spices: ½ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg
Instructions
- Grease well a casserole dish slightly smaller than 9"x13" (to allow the bread pudding to be a little deeper) [See Equipment section above for more details.]. Cut bread into 1" cubes. Add bread to casserole dish. Scatter banana slices over the surface, using your fingers to tuck some in down deeper. Set aside.
- Add liquid ingredients, salt and optional spices to blender in this order: milk of choice (and optional cream), eggs, yolks, maple syrup, vanilla, sea salt and spices. Blend for 10 to 15 seconds, then, with motor still running, add melted butter (or coconut oil) through the door in lid.
- Pour “custard” from blender over bread cubes. Use a spoon or fork to press all the bread pieces under the custard so they’re saturated. Set aside.
- Preheat oven to 350°F. (While the oven preheats, the bread cubes soak up the custard. Occasionally press down on them to ensure all pieces absorb the custard.)
- When oven is preheated, bake Banana Bread Pudding for 40 to 50 minutes, or until top is set and tinged with brown. Don’t overbake: Bread pudding is best with that soft, creamy center. Start checking at the 40-minute mark.
- Place on wire rack to cool 15 to 30 minutes before serving with various topping options.
Nutrition
Pin Banana Bread Pudding here:
Gilly says
It looks absolutely yummy, and so simple and easy to follow recipe. Thank you for sharing
Megan says
My pleasure, Gilly. I hope you get to make it soon and love it! 🙂