Strawberry Banana Bread Pudding

Name: Strawberry Banana Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 8 slices of bread, preferably stale; 3 ripe bananas, mashed; 1 cup fresh strawberries, chopped; 2 cups milk; 3 large eggs; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Butter, for greasing the baking dish

Highlighted under: Classic Baking Recipes

I absolutely love making Strawberry Banana Bread Pudding in my kitchen! It’s a delightful twist on the classic bread pudding, combining the sweetness of ripe bananas with fresh strawberries for a burst of flavor. The rich custard base soaks into the bread, creating a beautifully creamy dessert. Every bite is a delicious reminder of warm summer afternoons, and I find it perfect for breakfast or a sweet treat after dinner. Plus, it’s an excellent way to use up leftover bread!

Created by

Emily

Last updated on 2026-02-19T17:35:19.728Z

I remember the first time I made Strawberry Banana Bread Pudding – it was an experiment that turned into one of my favorite desserts! The combination of strawberries and bananas gives a lovely freshness to the dish, while the bread absorbs the custard beautifully, creating a textural delight. I found that using slightly stale bread works best because it soaks up the mixture without falling apart.

Additionally, I like to sprinkle a bit of cinnamon on top before baking, which adds a warm spice to the sweetness. This simple step elevates the entire dish and makes my kitchen smell incredible while it's baking. It's definitely a recipe I love sharing with friends and family!

Why You'll Love This Recipe
A perfect harmony of sweet bananas and juicy strawberries
Creamy and custardy with a delightful crunch on top
Easy to make, using simple ingredients for maximum flavor

The Importance of Stale Bread

Using stale bread is key for achieving the best texture in your Strawberry Banana Bread Pudding. Fresh bread may become too mushy when soaked in the custard, whereas stale bread holds its shape and absorbs just the right amount of moisture. The torn pieces should be about 1-2 inches in size, allowing for even custard absorption without falling apart completely during baking. If you don't have stale bread on hand, you can toast fresh bread lightly in the oven at 300°F (150°C) for about 10 minutes to achieve a similar effect.

Remember that the type of bread can greatly influence the flavor profile of your pudding. A brioche or challah will add a touch of richness, whereas whole grain or sourdough can introduce a lovely depth. Just be sure to adjust the sugar in the recipe if you choose a sweeter bread. Whichever you decide on, tearing the bread instead of cutting it ensures that edges are exposed for a delightful crunch after baking.

Enhancing Flavor with Fresh Fruit

The combination of ripe bananas and fresh strawberries not only contributes to the taste but also adds a beautiful appearance to the dish. When selecting strawberries, choose ones that are bright red and fragrant, as these will impart the most flavor. Make sure to chop them into smaller pieces, around 1/2 inch, so they distribute evenly throughout the pudding. If strawberries are out of season, you can substitute with other berries such as blueberries or even frozen berries, just ensure to thaw and drain excess moisture before adding them to the mix.

Bananas should be just ripe—like the ones you might usually bake with. Overripe bananas will add sweetness and moisture, while still maintaining their flavor without overpowering the other fruits. This balance is crucial, and using a combination of texture-rich fruits enhances the overall experience of this pudding.

Serving and Storing Your Bread Pudding

Once your Strawberry Banana Bread Pudding has cooled slightly, it's best served warm to enjoy the creamy custard and the fresh fruit flavors. To elevate your dessert, consider topping it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or chocolate sauce can also complement the sweetness beautifully. If you are feeling adventurous, a sprinkle of crushed nuts can add another layer of texture for a delightful crunch.

If you have leftovers—or if you want to make this dish ahead of time—you can store the cooled pudding in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave individual portions for a quicker option. Freezing is also possible; portion the pudding into serving sizes before placing it in a freezer-safe container, and it should keep for up to 2 months. Thaw in the refrigerator overnight before reheating.

Ingredients for Strawberry Banana Bread Pudding

Ingredients

8 slices of bread, preferably stale
3 ripe bananas, mashed
1 cup fresh strawberries, chopped
2 cups milk
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Butter, for greasing the baking dish

Instructions

Prepare the Bread

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter. Tear the bread into large chunks and place evenly in the dish.

Mix the Custard

In a mixing bowl, combine the mashed bananas, chopped strawberries, milk, eggs, sugar, vanilla extract, cinnamon, and salt. Whisk until well mixed.

Combine and Soak

Pour the custard mixture over the bread and gently press down to ensure that the bread absorbs the mixture. Allow it to soak for at least 10 minutes.

Bake

Place the baking dish in the preheated oven and bake for 40 minutes or until the top is golden brown and a knife comes out clean when inserted into the center.

Cool and Serve

Remove the bread pudding from the oven and let it cool for a few minutes before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream!

Pro Tips

For extra richness, you can replace a portion of the milk with heavy cream. You can also experiment with other fruits like blueberries or raspberries for variety.

Troubleshooting Common Issues

If you find that your bread pudding is overly soggy after baking, it may be due to using too much milk or allowing the bread to soak for too long. To avoid this, make sure to measure your liquids accurately and stick to the recommended soaking time of about 10 minutes. The bread should absorb enough custard without becoming a mushy mass, so a gentle press with your hands helps to ensure it is evenly hydrated.

On the other hand, if your pudding comes out dry, it could be that it was baked for too long. Keep an eye on the baking time and start checking for doneness around the 30-minute mark. A knife inserted into the center should come out clean, but also look for that perfect golden-brown top, which is a visual cue that it’s ready.

Variations to Try

While this recipe features bananas and strawberries, don’t hesitate to experiment with other flavors. Adding chocolate chips, nuts, or spices like nutmeg can transform your bread pudding into an entirely different dessert. For a more tropical flair, consider adding shredded coconut or swapping the fruit for peaches or mango. The beauty of bread pudding is its versatility; you can play around with ingredients based on what you have on hand or what’s in season.

Furthermore, for a bit more sophistication, you might add a splash of liqueur such as rum or Grand Marnier to the custard mixture, which will infuse additional flavor and richness. Just be mindful that any alcohol should be added sparingly to ensure it doesn’t overpower the other flavors.

Questions About Recipes

→ Can I use fresh bread instead of stale bread?

Stale bread is recommended because it absorbs the custard better without turning mushy. However, fresh bread can be used if allowed to dry out a little.

→ How should I store leftovers?

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

→ Can I make this recipe ahead of time?

Yes! You can prepare it the night before and let it soak in the refrigerator. Just pop it in the oven the next day for a fresh-baked treat.

→ What can I substitute for dairy?

You can use almond milk or coconut milk, and flax eggs instead of regular eggs to make it dairy-free.