Can you freeze banana bread pudding?

Yes, you can freeze banana bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container. For best results, use within 2-3 months.

How do you keep bread pudding from being soggy?

To prevent soggy bread pudding, use stale bread that can absorb the custard without becoming mushy. Also, don't over-soak the bread, and ensure the oven temperature is accurate to allow proper baking and custard setting.

What kind of bread is best for bread pudding?

Stale or slightly dried-out bread is best. Popular choices include challah, brioche, French bread, or even croissants. These breads have a good texture for absorbing custard.

How do you reheat banana bread pudding?

You can reheat banana bread pudding in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave it in short intervals, checking frequently to prevent overheating.

How long does bread pudding last in the fridge?

Bread pudding can be stored in the refrigerator for up to 3-4 days. Ensure it's properly covered or stored in an airtight container to maintain its quality.

What is the difference between bread pudding and rice pudding?

The primary difference lies in the base ingredient: bread pudding uses bread, while rice pudding uses rice. This results in different textures and flavors, although both are creamy, comforting desserts.

Banana Pudding Bread Pudding: The Creamy Dreamy Dessert You Need 2026

Name: Banana Pudding Bread Pudding
Prep time: 20 min
Cook time: PT-494557H36M54S
Total time: PT-494557H36M54S
Cuisine: American
Ingredients: 1 loaf (16 oz) day-old French bread or brioche, torn into pieces; 3 large ripe bananas, mashed; 4 large eggs; 2 cups whole milk; 1 cup heavy cream; 3/4 cup granulated sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1 (11 oz) box vanilla wafers; 2 tablespoons unsalted butter, melted

Banana Pudding Bread Pudding

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This dessert transforms classic banana pudding into a warm, baked comfort food. A water bath ensures a perfectly creamy, custardy texture that’s set yet luscious.

Author: Harmony
Prep Time: 20min
Cook Time: 1h 5min
Total Time: 1h 45min
Yield: 12 servings 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

1 loaf (16 oz) day-old French bread or brioche, torn into pieces
3 large ripe bananas, mashed
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 (11 oz) box vanilla wafers
2 tablespoons unsalted butter, melted

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Instructions

Preheat oven to 350°F. Grease a 9×13 inch baking dish.
Place torn bread pieces evenly in the prepared dish.
In a large bowl, whisk together mashed bananas, eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
Pour the custard mixture evenly over the bread. Press down gently to submerge. Let soak for 30 minutes.
Scatter vanilla wafers over the soaked bread mixture. Drizzle with melted butter.
Place the baking dish inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
Bake for 55-65 minutes, until the top is golden and the center is set but slightly jiggly.
Remove from the oven and water bath. Let cool for 20-30 minutes before serving.

Notes

Do not skip the water bath or the soaking time. The pudding will continue to set as it cools. Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving Size: 12
Calories: 380
Sugar: 30
Sodium: 300
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 55
Fiber: 2
Protein: 7
Cholesterol: 95

Find it online: https://www.homestyletable.com/banana-pudding-bread-pudding/