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Banana Bread Pudding

Banana Bread Pudding

Banana bread Pudding made with white chocolate chips, baked to perfect and topped with a delicious sauce. A fantastic way to use bananas!
Course Dessert
Cuisine American
Keyword banana bread pudding, bananas, bread pudding
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Author Mary Bostow


  • Greased 2 quart casserole dish


  • 4 cups day old French Bread or Sourdough cubed into 1 inch pieces
  • 1/4 cup butter, melted
  • 3 eggs, room temperature
  • 2 cups milk, room temperature
  • 1/2 cup white sugar
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon salt
  • 1 1/2 cups sliced ripe but firm bananas, cut into 1/4 inch pieces
  • 3/4 cup white chocolate chips or milk chocolate Chips

Sauce Ingredients

  • 3 Tablespoons butter
  • 2 Tablespoons white sugar
  • 1 Tablespoon cornstarch
  • 3/4 cup milk
  • 1/4 cup light corn syrup
  • 1 Teaspoon vanilla


  • Preheat the oven to 375 degrees. Grease a 2 quart casserole dish.
  • Place the day old cubed French or Sourdough bread cut into 1 inch pieces into a greased 2 quart casserole dish.
  • Place the eggs in a medium bowl, whisk the eggs together. Add the milk, sugar, vanilla, cinnamon, nutmeg and salt to the bowl. Whisk until the ingredients are well combined and the sugar is dissolved. Add the bananas to the bowl and stir them into the mixture.
    Pour the mixture over the bread cubes in the casserole dish. Stir with a spoon to coat the bread cubes with the mixture. Sprinkle the white chocolate chips evenly over the the top of the bread cubes. Bake for 40 minutes in a preheated 375 degree oven or until a knife inserted in the center comes out clean.

Sauce Directions

  • Melt 3 Tablespoons of butter in a small saucepan. Place the sugar and corn starch in a small bowl, stir to combine them. Add the sugar/ corn syrup mixture to the melted butter in the saucepan. Stir the milk and corn syrup into the saucepan, cook and stir over medium heat until the sauce comes to a boil. Boil for one minute. Remove the sauce from the heat and stir in the vanilla. Serve the sauce warm over bread pudding. You can serve the sauce over individual servings of bread pudding or pour over the top of the bread pudding in the casserole dish.