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Banana Pudding Bread Pudding

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 2 hours

Cook time: 45 minutes

Servings: 10


  • 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


Spray a 13×9-inch baking dish with cooking spray.

Arrange bread and bananas in prepared pan.

In a large bowl, whisk together milk, sugar, melted butter, vanilla, salt, and eggs. Pour onto bread mixture, lightly pressing with a spoon. Cover and refrigerate for 1½ hours.

Preheat oven to 350°F.

Bake, uncovered, until puffed and golden brown, about 45 minutes. Sprinkle with pecans, and serve warm with maple syrup.