This easy Banana Bread Pudding recipe is the ultimate way to use up stale bread and overripe bananas. With milk, eggs, and blended bananas as the base, you get a perfectly moist, naturally sweet dessert — no added sugar needed. Customize it with cinnamon, nutmeg, or even leftover fruit for a delicious, no-waste twist.
Instructions
- Butter the bottom and sides of an 8×8-inch or 2-quart baking dish. Preheat the oven to 350F.
- Place all ingredients into a high-speed blender or food processor. Blend until smooth and combined (about 1-2 minutes).
- Pour the creamy banana-egg mixture over the bread cubes. Top with sugar and bake for 45-50 minutes, until center is set.
- Cool slightly and serve (or eat at room temperature). Spoon into serving dishes and top with berries and optional whipped cream.
Recipe Notes:
Use stale bread for the best texture.
For nutrition label, 2% milk was used and whipped cream was not used.
