Crockpot Banana Bread Pudding

Banana bread pudding turns stale banana loaf into a comforting, gooey dessert with minimal effort. The crockpot does all the work, so you can set it and forget it while the flavors meld into a warm, custardy treat that’s perfect for any season.

Servings: 6 servings

Set-and-Forget Sweetness

This crockpot banana bread pudding is the ultimate hands-off dessert, delivering a velvety custard that soaks through cubed banana bread. The slow cooker keeps the pudding evenly heated, producing a consistently soft interior and a lightly caramelized top without any fuss.

The Secret to Perfect Custard

The key is to whisk the eggs, milk, sugar, melted butter, vanilla, and cinnamon together before pouring over the bread cubes. This ensures the custard coats every piece evenly, allowing the slow cooker’s gentle heat to set the mixture without curdling, resulting in a silky texture throughout.

Ingredients for Crockpot Banana Bread Pudding

• 4 cups day-old banana bread, cut into 1-inch cubes (about 1 loaf)
• 2 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup packed brown sugar
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

How to Make It: Crockpot Banana Bread Pudding

1. Place the banana bread cubes in the bottom of a 6-quart crockpot, spreading them evenly.
2. In a large bowl whisk together eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, and salt until smooth.
3. Pour the custard mixture over the bread cubes, making sure all pieces are soaked; gently press down with a spoon.
4. Cover the crockpot and set to low for 2 hours, or until the pudding is set and a knife inserted near the center comes out clean.
5. If desired, sprinkle chopped walnuts or chocolate chips over the top during the last 15 minutes of cooking.
6. Turn off the crockpot and let the pudding rest for 10 minutes before serving warm.

Serving and Storage Tips

Serve the pudding warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for extra indulgence. Leftovers keep well; store in an airtight container in the refrigerator for up to three days and reheat gently in the microwave or a low oven.

Serving Ideas

This banana bread pudding pairs beautifully with a dollop of whipped cream and a sprinkle of toasted cinnamon sugar. For a brunch twist, add a side of fresh berries or a splash of bourbon-infused maple syrup.

Common Questions

Can I use fresh banana bread instead of day-old?

Yes, but day-old bread absorbs the custard better and prevents a soggy texture.

What if I don’t have a 6-quart crockpot?

A 4-quart crockpot works fine; just reduce the bread to about 3 cups and keep the liquid ratios the same.

Can I make this dairy-free?

Swap the milk and cream for almond or oat milk and use a dairy-free butter substitute.