Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Gingerbread Bread Pudding, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.

Ingredients Nutrition

  • 1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
  • 236.59 ml half-and-half
  • 473.18 ml milk
  • 4 eggs
  • 78.07 ml sugar
  • 4.92 ml vanilla
  • 1 banana (chopped or sliced, you may need 2 if they're smallish)


  1. Heat the oven to 350°F, and grease an 8-inch square baking dish.
  2. Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
  3. Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
  4. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
  5. Let it sit for about 5 minutes before putting it in the oven.
  6. Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
  7. Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
Most Helpful

Fabulous! Rave reviews at my dinner party. Served with praline bourbon sauce. Delicious.

hannahamil February 11, 2010

This was delicious. I made some mini-loaves of banana bread, but didn't have enough banana, so they turned out a little dry. I wanted to use them some other way, so I found this recipe. The only thing I did different was using a 9x13 pan (I don't own an 8x8). Served with vanilla ice cream...yummy.

leslieswabb July 02, 2014

this was delicious i served it with ice cream and caramel sauce and my guests loved it

Laureen in B.C. September 16, 2013