Calling all banana bread lovers! This Banana Bread Pudding recipe stars cubed brioche, ripe bananas and a vanilla custard with a hint of coconut milk. Packed with chocolate chips, this irresistible dessert bakes up golden and delicious in just 35 minutes.
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There’s something about banana desserts that just hits the spot, and this banana bread pudding with chocolate chips is no exception.
Is it breakfast? Is it dessert? Does it matter? One taste and I guarantee your answer will be, “No … and can I have a second serving?!” As a fan of both banana bread (I have over 20 banana bread recipes for you to try!) and bread pudding, I couldn’t resist creating a recipe that brings the two together in one easy, delicious dish.
This banana bread pudding is warm, chocolatey and one of the easiest-ever breakfast-slash-desserts to make. Simply cube day-old bread (brioche is my go-to!), soak it in a vanilla-coconut custard, and bake until golden and gooey.
Here’s a breakdown of the main ingredients you’ll need to whip up this easy banana bread pudding recipe:
- Day-old bread: Aim for 1-inch cubes to make for easy eating. For that perfectly imperfect rustic vibe, tear the bread into roughly 1-inch chunks. Need tips on the best bread? Don’t worry, I’ve got you covered below!
- Milk + coconut milk: This combo adds richness and creaminess to the bread pudding. You can use any type of milk you prefer—almond, oat or dairy-based milk all work well. I personally opt for whole milk for that extra richness.
- Mashed bananas: Just like with classic banana bread, overripe bananas with dark spots provide the sweetest and most intense banana flavor. If your bananas aren’t quite ripe, don’t worry! You can speed up the process by using your oven. Check out my post on how to quickly ripen bananas for all the details.
- Eggs
- Chocolate chips: I like to use semisweet mini chocolate chips, but you can use any type (or size!) you like.
- Vanilla extract: Pure or homemade vanilla extract adds warmth and depth of flavor.
- Sugar: Sweetens the custard base.
See the recipe card for full information on ingredients and quantities.
What Is the Best Bread for Bread Pudding?
Day-old or slightly stale bread works best. The drier the bread, the more custard it absorbs. I’ve made bread pudding with everything from chocolate croissants (you can find that recipe in my cookbook!) to sourdough, and while you can use any bread you like, I find brioche to be the best. It’s rich, buttery and has a soft texture with a slightly sweet flavor. Other breads that work well are challah, French bread and sourdough. Basically, if it works for French toast, it’ll work for bread pudding!
- Cube the bread. Start by cubing your bread into 1-inch pieces (or tearing it for a more rustic look).
- Make the custard. In a large bowl, whisk together the milk, coconut milk, eggs, sugar, vanilla and mashed bananas until smooth.
- Fold the cubed bread and chocolate chips into the custard mixture. You want the bread to be well coated.
- Bake. Spread the bread mixture into a greased 13×9-inch baking dish, then bake uncovered at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the bread pudding cool for 10 minutes before slicing and serving.
- Swap the chocolate chips for chopped walnuts or pecans for a nutty crunch.
- Stir a splash of bourbon into the custard mixture for a boozy kick.
- Fold in a handful of raisins if you’re craving that classic bread pudding vibe.
- Double the banana flavor by using cubes of banana bread instead of day-old brioche. Just be sure to lightly toast the cubes in a 350°F oven for about 10 minutes to prevent them from becoming too mushy when soaked in the custard.
Serving Suggestions
To serve, keep it simple with a dusting of powdered sugar, or go all out with fresh fruit, a dollop of whipped cream, or my personal favorite, a big ol’ scoop of vanilla bean ice cream. Want to take it up a notch? Drizzle warm bourbon caramel sauce over the top for a caramel-banana dream come true.
Do you serve banana bread pudding hot or cold?
This chocolate chip banana bread pudding can be enjoyed warm, cold or at room temperature, but I think most people like it warm.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 30 seconds or warm in the oven at 300°F for about 10 minutes, or until heated through.
You can also freeze individual portions of this bread pudding for up to 2 months. Wrap them tightly in plastic wrap and foil, then reheat from frozen in a 350°F oven for 15-20 minutes.
Looking for more ways to use up those overripe bananas sitting on your counter? Check out these delicious banana dessert recipes:
Ingredients
- 2 Tablespoons unsalted butter
- 1 cup milk of choice
- 1 cup full-fat coconut milk
- 3 large eggs
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup mashed bananas
- 1/2 cup semisweet mini chocolate chips
- 10 cups cubed brioche bread (See Kelly’s Note)
Instructions
- Preheat the oven to 350°F. Generously grease a 13×9-inch baking pan with butter then set it aside.
- In a large bowl, whisk together the milk, coconut milk, eggs, sugar, vanilla extract and mashed bananas.
- Add the cubed bread and chocolate chips to the bowl and fold until the bread is well coated with the mixture.
- Scoop the bread mixture into the prepared baking pan, spreading it into an even layer.
- Bake the bread pudding, uncovered, until fully cooked and a toothpick inserted comes out clean, 30 to 35 minutes. Remove the bread pudding from the oven, let it cool for at least 10 minutes then slice and serve.
Kelly’s Notes
- Aim for 1-inch cubes to make for easy eating. Alternately, for a more rustic look, tear the bread into roughly 1-inch pieces.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 30 seconds or warm in the oven at 300°F for about 10 minutes, or until heated through.
- You can also freeze individual portions of this bread pudding for up to 2 months. Wrap them tightly in plastic wrap and foil, then reheat from frozen in a 350°F oven for 15-20 minutes.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Could you use Sara Lee brioche sliced bread?
Sure!
Can you make it ahead of time and just reheat? I am excited to make it today!
Best Margaret
Absolutely, Margaret! Enjoy!
When whisking ingredient do you do it by hand and for how long
Hi Margaret! I use a whisk just until the ingredients are incorporated.
Absolutely amazing – making it for the second time for family and can’t wait to hear what they think. Family favourite for us already, thanks for sharing the wonderful receipt. So easy to make!
You are so welcome, Emma! I’m thrilled your family has been enjoying the recipe!
Whipped this up for a brunch with friends over the weekend. It was fabulous!
sorry, i am always annoyed with comments saying “looks so good! can’t wait to make this!”…i much prefer the comments *after* the item has been made and they say “it IS so good! YOU should make this!” and maybe offer some tips/tricks…however, i have to be that dreaded commenter and say how great this looks ONLY because i have been searching for a chocolate croissant bread pudding recipe that *actually* uses CHOCOLATE CROISSANTS!!! every other recipe calls for plain croissants and THEN *adds* (grrrr) the chocolate! so THANK YOU!
and I CAN’T WAIT TO MAKE THIS!❣
Haha! I hope you enjoy the recipe! Looking forward to hearing your results! :)
Is there a way to use less egg?
Hi there! I haven’t tried that so I can’t say for certain what the results would be.
would 2% milk work okay?
Definitely!