Paula Deen Banana Pudding Bread Pudding

Paula Deen banana pudding bread pudding is an easy Southern dessert made with French bread cubes, sliced bananas and a vanilla egg custard, ready in 2 hours 45 minutes. Try this make-ahead bread pudding for your next potluck or holiday table, since it feeds 10 and bakes up golden in one 13x9 dish.

Let the custard soak into the bread for the full 1½ hours in the fridge, because that wait is what makes every cube creamy. Bake it too soon and you get dry bread sitting in a puddle of egg.

Paula bakes it uncovered and saves the pecans for the end, so the top turns golden and the nuts stay crunchy instead of going soft. A drizzle of maple syrup over each warm serving stands in for the usual vanilla wafers and pudding layer of the classic.

Paula Deen Banana Pudding Bread Pudding

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

330

kcal

Soft French bread cubes and banana slices soak up a rich vanilla custard, then bake until puffed and golden on top. Toasted pecans and warm maple syrup finish each creamy, tender serving.

Ingredients

• 1 (12-ounce) loaf French bread, cut into 1-inch cubes
  

• 2 large bananas, sliced
  

• 3 cups whole milk
  

• 1 cup sugar
  

• 3 tablespoons unsalted butter, melted
  

• 1 tablespoon vanilla extract
  

• ¼ teaspoon Kosher salt
  

• 6 large eggs
  

• ⅓ cup chopped toasted pecans
  

• Maple syrup , for serving
  

Directions

• Prep the baking dish: Spray a 13x9-inch baking dish with cooking spray. That keeps the soaked bread from sticking when you scoop out the first serving.
• Layer bread and bananas: Arrange the 12-ounce loaf of French bread, cut into 1-inch cubes, and the 2 sliced bananas in the prepared pan. Spread them out so the banana slices are scattered between the bread cubes.
• Whisk the custard: Whisk 3 cups whole milk, 1 cup sugar, 3 tablespoons melted butter, 1 tablespoon vanilla, ¼ teaspoon Kosher salt and 6 large eggs in a large bowl. Whisk until smooth so no streaks of egg are left.
• Soak and chill: Pour the custard over the bread and bananas, then press down lightly with a spoon so the cubes drink it up. Cover the dish and refrigerate for 1½ hours.
• Preheat the oven: Preheat the oven to 350°F while the pudding finishes chilling. It will be ready by the time the dish comes out of the fridge.
• Bake until golden: Bake the pudding uncovered for about 45 minutes. It's done when the top is puffed and golden brown.
• Top and serve: Sprinkle ⅓ cup chopped toasted pecans over the top while it's still hot. Then serve it warm with maple syrup on the side.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread instead of French bread?

Brioche or challah both work, since they soak up custard well and bake up soft. Stick with a sturdy loaf and cut it into 1-inch cubes so it holds its shape.

Can I make banana pudding bread pudding the night before?

Yes, you can assemble it and let it soak in the fridge overnight, which only makes it creamier. Bake it straight from the fridge, and add a few extra minutes if the center still looks wet.

How do I store and reheat leftovers?

Cover the dish and keep it in the fridge for up to 3 days. Warm single servings in the microwave or a 325°F oven until hot, then add fresh maple syrup.

Will the bananas turn brown in the pudding?

They darken a little while soaking, but the custard covers them and the flavor stays sweet. Use bananas that are ripe but still firm so they don't turn to mush.

How do I know when the bread pudding is done?

Look for a puffed, golden top that no longer jiggles in the middle. If the center still looks wet, give it another 5 to 10 minutes and check again.