Banana Bread Pudding

Bread puddings are so yum. I made bread pudding for the first time around 2-3 years ago. Unfortunately back then I would follow recipes exactly as they were written without making any obvious adjustments to our tastes. That’s how I ended up with an extremely sweet bread pudding. After all these years I tried my hand at it again. This time i decided to add some fruit to it and the ripening banans just seemed fit for the task. I was so careful with the sugar this time I think I would have been better off with a tablespoon more. But the chocolate syrup comes in handy 😛 Heres the recipe I used:


  • 6 slices of bread cut into cubes
  • 2 T butter, melted 
  • 3 eggs at room temperature
  • 2 cups milk
  • 4 T granulated white sugar
  • 1 t vanilla essence
  • 1 ripe banana
  • A pinch of cinamon (optional)
  • 3 cardamoms (optional)
  • 2 T grated coconut (optional)
  1. Drizzle butter over the bread cubes and toss them around. Put them in a baking dish. (Use a dish that can handle 3 cups of liquid. I used an 8 x 3)
  2. In a mixing bowl beat the eggs. Slowly add the milk while whisking. Mix in the sugar.
  3. Peel the banana and mash it up with a fork. Add about 1/4th cup of the egg mixture to the mashed banana and continue mashing with a fork to a fine consistancy. Now add the banana mixture to the egg-milk mixture followed by the cardamom seeds, cinamon, vanilla essence and coconut. Whisk throughly and pour immeduately over the bread pieces to ensure that the dry ingredients dont settle down.
  4. Use the fork to press down the bread pieces so that they are soaked thoroughly in the mixture. While the bread is soaking up in the mixture preheat the oven to 175C (10 minutes).
  5. It took 35 minutes to bake through but might take up to 45 minutes too depending on your baking dish. IT is done when the bread pieces start to go brown on top and the pudding rises up. You can always use a toothpick to test.

Since I used only 3T of sugar it came out a bit bland for my taste. But I served it with chocolate syrup and that made up for it. I’ll make it with 4 T next time. Also, most recipes ask for 4 eggs but I find that it tastes too eggy with 4 so I prefer 3.

And the end result:

Banana Bread Pudding 




  1. irene8 said

    wow, your banana bread pudding looks so good! i have tried making banana bread pudding many times too but everytime the pudding comes out of the oven, it sinks to about only an inch thick! but it looks just like your picture when just baked! please let me know does your pudding maintain this lovely full body or does it also sink after ten minutes like mine!

  2. xephyr said

    Hi Irene, thanks for commenting. Sorry for the late response. Well the picture was taken quite a while after the pudding came out of the oven Prolly half a day. So I guess it does stay the same. 🙂

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