Enjoy this warm, gooey, delicious banana bread pudding made with ripe bananas, warm cinnamon, and raisins. This easy recipe is perfect for breakfast, brunch, or as a dessert topped with ice cream.
If you like having dessert for breakfast, then look no further than this banana bread pudding. Think banana bread + bread pudding. Two amazing things combined in one to make this extra special breakfast or brunch casserole!
This pudding is a heavenly combination with a crusty top and gooey goodness inside. I make this pudding or my banana bread whenever extra ripe bananas are on my counter.
I even added raisins to this pudding for that extra burst of flavor, which you can skip if you are not a fan of raisins. You can also add chocolate chips to entice the kids to enjoy the pudding. This banana bread pudding is a family favorite when it comes to anything sweet, similar to chocolate chip banana overnight oats.
Filled with mouthwatering flavors, this pudding is similar to this summer-favorite berry bread pudding and can be made in an Instant Pot, oven, or even an air fryer.
Table of Contents
Ingredients for Banana Bread Pudding
I used a 6-inch round baking pan to make this bread pudding. The reason for the small pan so it fits in the instant pot or air fryer, and also that we sometimes want just to make a little dessert to indulge, but not eat a lot of it for the whole week 😉
You need just a few ingredients to make this pudding:
Bananas – You want to have super ripe bananas when making this pudding, similar to banana bread, as it adds all that natural sweetness to the final dish.
Brioche – Use a day-old brioche and cut it into small cubes. You can also use challah, french bread, or croissants in this recipe. A loaf of day-old bread is better at soaking all that custard to make this dessert rich.
Eggs – I used 2 eggs when making this bread pudding in a 3-cup pan in the air fryer. Adjust the quantity based on how big your pan is. These are the key ingredients, along with sugar and the half-and-half, to make the custard.
Light Cream or Milk – I have tried this recipe with light cream and whole milk. They both work well.
Raisins – I used raisins to keep this recipe a bit traditional, but feel free to switch around with chocolate chips or just skip them.
Along with these, you have vanilla extract, sugar, nutmeg, and cinnamon.
How to assemble?
- Grease a 6 or 7-inch round baking pan with butter. If you are making it in the oven, any baking pan will work. I used the Fat Diddio 6-inch baking pan.
- Cut brioche into small cubes.
- In a large bowl, add the bananas and mash them well using a fork.
- Then add the eggs, cream, vanilla extract, sugar, cinnamon, and nutmeg and whisk them all together till they become a smooth custard.
- Now add the cut brioche pieces along with the raisins in the bowl. Save some raisins to the top later. Mix well so all the brioche is covered in the custard.
- Then, transfer the soaked brioche to the prepared baking pan and spread the saved raisins on top.
- Let it sit for 10 minutes so the custard is well-absorbed.
How to make Instant Pot Bread Pudding?
- Cover the baking pan assembled above with aluminum foil to prevent the condensation from going into the pudding.
- Add 1.5 cups of water to the Instant Pot and place a trivet inside. Using a trivet with handles is better as the pudding can be lifted out easily. If not, use a long foil sling on the trivet instead of the handles.
- Place the covered baking pan on top of the trivet and close the Instant pot with the vent in the sealing position.
- Cook on manual or pressure Cooker mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then, release the pressure manually.
- Once you have opened the Instant Pot, insert a knife to check whether the pudding is cooked all the way through. If it comes out clean, it is ready to serve. If the knife is sticky, cook for another 5 minutes.
- This part is optional. But if you want a crispy brown top for this banana bread pudding, use the Instant Pot’s air-fryer lid or do a quick broil in the oven. I love the air fryer lid for such recipes when I make a dish in the instant pot, which needs a crisped top.
- To use the air fryer lid, carefully remove the baking pan from the instant pot and empty the water. Place back the trivet and the baking pan on top of it and close it with an air fryer lid. Cook at 400°F for 3-5 minutes.
- Alternatively, you can also broil it in the oven for 3-5 minutes to get a crispy brown top.
Serve the banana bread pudding by sifting a bit of powdered sugar and with a drizzle of Maple or Agave syrup on top.
How to make Air Fryer bread pudding?
- Assemble the banana bread pudding as detailed above.
- Next, place the baking pan in the air fryer basket.
- Set the air fryer to 330F for 15-20 minutes or until the custard is set in the middle. Insert a knife and check it is well-cooked. Let stand for 10 minutes before serving.
- Note: if you use a deeper/larger baking pan, you might need to cook for longer, about 30 minutes.
Banana Chocolate Bread pudding in the Oven
Follow the above assembling steps to bake this pudding in the oven. You can double the recipe if you are using a larger baking pan.
Instead of raisins, you can use chocolate chips while making this banana bread pudding.
All you need to do is slide the baking pan into the oven and bake for about 40-50 minutes at 350°F or until the center is set.
You can serve this pudding warm or cold. We prefer it warm with some fresh banana slices on the side. To reheat it quickly, use the microwave or the air fryer.
You can also make this ahead of time and not have to be rushing for breakfast. Or assemble the baking pan the night before and cook in the morning.
How to Serve Banana Bread Pudding?
This banana bread pudding is tasty served on its own, but you can also add your favorite toppings. Here are a variety of topping ideas for this delicious banana bread pudding:
- Sprinkle some cinnamon and powdered sugar on top.
- Top with butter that melts on top of the warm pudding.
- Drizzle some maple or agave syrup.
- Drizzle some caramel syrup on top.
- Top with sliced bananas.
- Top with chocolate chips and some sliced almonds.
- Top with a scoop of ice cream and serve it as dessert!
How to Store?
If there is any leftover bread pudding, wait for it to cool down completely. Then, store in an airtight container in the refrigerator for up to 3 days.
You can also freeze banana bread pudding in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, use the microwave, oven, or air fryer. We prefer to reheat in the air fryer to get the slightly crisp top!
Common Questions
A loaf of day-old bread is better at soaking all that custard to make this dessert rich. It also helps to reduce the sogginess in the final pudding.
Bread pudding can be served warm or cold. However, we prefer it served warm, as we like to top it with a scoop of ice cream. It is irresistible right out of the oven, but allow it to cool for 10 minutes before serving.
You will love this easy, gooey banana bread pudding. Serve it for breakfast or brunch with some hot tea, coffee, or juice for the kids.
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Banana Bread pudding
Ingredients
- 2 Banana, ripe
- 2 Eggs
- 1/2 cup Cream, Light or whole milk
- 1/2 teaspoon Vanilla extract
- 2 tablespoon Granulated Sugar, Add more if needed
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 3 slices Brioche, cubed, or 2 croissants
- 1/2 cup Raisins
- 1/2 teaspoon Butter, to grease the pan
- 1 1/2 cup Water, to cook in instant pot
- Maple syrup, or Agave syrup to drizzle when serving
Instructions
- Grease 6 or 7-inch round baking pan with butter. Cut the brioche into small cubes (9-12 cubes per slice)
- In a large bowl, add the bananas and mash them well using a fork.
- Then add the eggs, cream, vanilla extract, sugar, cinnamon, and nutmeg and whisk them all together till they become a smooth custard.
- Now add the cut brioche pieces along with the raisins in the bowl. Save some raisins to top later. Mix well so all the brioche is covered in the custard.
- Then transfer the soaked brioche to the prepared baking pan and spread the saved raisins on top.
- Let it sit for 10 minutes so the custard is well-absorbed.
Instant Pot Method
- Cover the pan with aluminum foil, so the condensation does not go into the pudding.
- Add 1.5 cups of water to the instant pot steel insert and place a trivet with handles (or use a long foil sling on a trivet). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.
- Cook on Manual or Pressure Cook mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually.
- Open the Instant Pot and carefully lift the trivet with the pan and take it out. Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes. Let stand for 10 minutes before serving.
- (Optional) For a crispy brown top, use an air fryer lid or broil for 3-5 minutes until the top layer is lightly browned. To use the air fryer lid, take the baking pan out of the instant pot carefully. Empty the water from the instant pot and place back the pan with the trivet in the instant pot. Place the air fryer lid and cook on 400°F for 3-5 minutes.
Air fryer method
- Place the baking pan in the air fryer tray/basket.Set the air fryer to 330F for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.
Oven Method
- Bake for about 40-50 minutes at 350°F or until the center is set.
- All you need to do is slide the baking pan into the oven and bake for about 40-50 minutes at 350°F or until the center is set.
Serving the Bread Pudding (optional)
- Sift some powdered sugar on the top.
- Serve warm or cold with a drizzle of maple syrup and/or your favorite ice-cream.
Is it possible to cook this in a small slow cooker?
Hi Julie – I have not tried but I believe you can cook in slow cooker on low setting for 3 hours. Hope you enjoy it!
Hey Meeta is there a substitute for egg?
Hi Richa – Sorry, I have not tried this bread pudding without eggs.
I make a similar recipe and use Bob’s Red Mill Egg Replacer. It’s just potato and tapioca starch. You could also try aquafaba.
Thank you for sharing!
Hi Richa – I have not tried making this recipe without eggs. But if I had to try, I would try with the egg substitute of flaxseeds (1 tablespoon seeds whisked with 3 tablespoon water replaces 1 egg). Please do share if you try!
I have an 8″ pan. How will that affect the cooking time?
Thank you
Hi Trudy – I have not tried, but I believe when using an 8″ pan, you can reduce the cooking time by about 5 minutes. Hope you enjoy the bread pudding.
if I were to use an 8 x 8 square pan how would it affect cooking time
Hi Anu – I have not tried, but just looking at the volume, I am thinking that you might want to 1.5 or 2x the recipe if using an 8×8 baking pan. The cooking time will remain the same if you increase the quantity.