Banana Oat Bread Pudding

Banana Oat Bread Pudding

53 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 35 m
Recipe by  azalia

“One time I had a lot of oats leftover so I made up this concoction in 40 minutes. You can add more sugar or bananas to your sweet delight.”

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Adjust Servings

Original recipe yields 1 8x8 inch pan



  1. In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  3. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

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Reviews (53)

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Mine was DELICIOUS. But I must say that I did make quite a few changes.... 6 slices of bread instead of 4, 1/4 cup applesauce plus 1 tablespoon smart balance light instead of butter, added 1 teaspoon vanilla, and 2 tsp. cinnamon. Omitted raisins and added 1/2 cup walnuts. While the bread and oats were soaking, I mixed together everything but the bananas. I mashed up one of the 4 bananas and added it to the cinnamon mixture and let it soak in the fridge while the bread/oats were doing their thing for about 1 1/2 hours. Baked for 55 minutes and came out perfect! (see my photo!) I recommend 'chopping' the bananas instead of slicing so that you get more of them distributed throughout the dish and you get a little in every bite. This was great for dessert but even better for breakfast. I think rum or rum extract would really make this yummy.



Pretty tasty - I used white bread instead of whole wheat, light margarine instead of butter, and nonfat milk instead of lowfat, and I don't think it made a difference. I did use raisins. This is a good way to use leftover bananas, oats, the heels of bread loaves. The only addition I would make is a pinch or two of cinnamon - without it, this recipe was a little bland.



My husband loves it! And it smells wonderful. I did add 2 eggs as other people have suggested, the pudding seems to hold better. I served it with vanilla ice cream. It's a hit!!!

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Amount Per Serving (16 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet



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Bread Pudding II


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Banana Bread Crumb Pudding