Ingredients
- 5 cups day-old bread (French, brioche, or challah), cut into 1-inch cubes
- 2 large ripe bananas, mashed
- 3 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ⅔ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- Optional: caramel sauce, whipped cream, or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or similar-sized baking dish with butter.
- Spread bread cubes on a baking sheet and toast in the oven for 8–10 minutes to slightly dry out. Remove and let cool.
- In a large mixing bowl, whisk together mashed bananas, eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Add the bread cubes to the bowl and gently stir to coat. Let sit for 10–15 minutes so the bread absorbs the custard mixture.
- Transfer the mixture to the prepared baking dish and drizzle melted butter evenly over the top.
- Bake for 40–45 minutes, or until the pudding is golden brown and a knife inserted in the center comes out mostly clean.
- Let cool slightly before serving. Serve warm or chilled with your choice of caramel sauce, whipped cream, or ice cream.
Notes
- Use overripe bananas for deeper flavor and natural sweetness.
- Allow bread to soak thoroughly for a moist, custardy interior.
- This pudding is freezer-friendly—wrap well and store for up to 2 months.
- For extra texture, add chopped walnuts or chocolate chips to the mixture before baking.
