This Caramelized Banana Breakfast Bread Pudding began as an experiment to salvage slightly stale bread during my restaurant days. I discovered that transforming day-old bread into a custardy pudding base, then elevating it with caramelized bananas, created something completely new and crave-worthy. It’s become my signature brunch offering that guests always request when they stay at my home—equal parts comfort food and culinary magic.
Caramelized Banana Breakfast Bread Pudding
Decadent yet simple bread pudding with caramelized bananas and rich brown sugar caramel sauce for a special breakfast treat.
Prepare the Baking Dish
Preheat the oven to 375°F. Generously grease a 9x9 inch baking dish with the 2 tablespoons of softened butter, making sure to coat the sides as well.
Make the Custard Base
In a large mixing bowl, mash 3 of the bananas until mostly smooth but with some small chunks remaining. Add the cinnamon, nutmeg, vanilla extract, salt, and brown sugar, whisking until well combined.
Add Eggs and Milk
Whisk the eggs into the banana mixture until fully incorporated. Gradually add the milk, whisking continuously to create a smooth custard base.
Soak the Bread
Place the cubed bread in a separate large bowl. Pour the custard mixture over the bread cubes and gently fold with a spatula to ensure all pieces are evenly coated. Allow the mixture to sit for 2-3 minutes so the bread can absorb the liquid.
Assemble the Pudding
Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Slice the remaining banana and arrange the slices decoratively across the top of the pudding.
Bake Until Golden
Bake in the preheated oven for 40-50 minutes until the pudding is puffed, golden brown on top, and set in the center (a knife inserted into the center should come out clean, though it may be moist).
Make the Caramel Sauce
While the pudding bakes, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and whisk until mostly dissolved and bubbling, about 2-3 minutes. Reduce the heat to low, then carefully add the heavy cream (it will bubble vigorously). Continue whisking until smooth and slightly thickened, about 2 minutes more. Remove from heat and stir in the vanilla extract and salt. Allow the sauce to cool for 15-20 minutes before serving.
Serve Warm
Allow the bread pudding to cool for 10-15 minutes before serving. Drizzle each portion with warm caramel sauce and top with whipped cream if desired.
How to Make Caramelized Banana Bourbon Bread Pudding
Learn how to transform stale bread and ripe bananas into a decadent breakfast bread pudding with rich caramel sauce.
What makes this recipe particularly valuable is its flexibility. It’s the ultimate kitchen-cleanup hero, transforming leftover bread into something magnificent. Prep the entire dish the night before and simply bake in the morning—even the caramel sauce can be made ahead and gently reheated. The protein from the eggs and milk creates a breakfast that sustains energy levels through the morning, unlike typical sweet breakfast offerings.
Every spoonful delivers an incredible textural experience—crisp, caramelized top giving way to a warm, custardy center studded with pockets of banana that have nearly melted into a natural sauce. The brown sugar caramel adds sophisticated sweetness with notes of butter and vanilla that make each bite feel indulgent yet balanced.
Don’t save this recipe just for special occasions! It’s surprisingly simple to prepare and adaptable to whatever bread you have on hand. Try adding a handful of toasted pecans for crunch or a sprinkle of cinnamon for warmth. Serve with a dollop of Greek yogurt for a perfect balance of sweetness and tang that will transform an ordinary morning into something memorable.
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