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Banana Swirl Bread Pudding

Banana Swirl Bread Pudding

2.5 2

With its crisp golden top and custard-like inside, this bread pudding gives new meaning to the words comfort food.  Super moist inside with the familiar flavors of banana and chocolate and just a hint of cinnamon makes this a dessert that the whole family will love.  We love that it can be assembled up to a day ahead of time and baked when you’re ready to eat it.

serves 8 people


cost per recipe: $7.99

The price is determined by the national average.

  • 2

    large banana

  • 1

    loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces

  • 1

    cup semi-sweet chocolate pieces

  • 2 1/2

    cups milk

  • 5


  • 1/2

    cup packed brown sugar

  • 2

    teaspoons vanilla extract

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  While the oven is heating, lightly grease a 3-quart shallow baking dish.  Mash 1 banana in a bowl with a fork.  Cut the remaining banana into slices.

Step 2

Place the bread pieces and chocolate pieces into the baking dish.  Beat the mashed banana, milk, eggs, brown sugar and vanilla extract in a medium bowl with a fork or whisk.  Pour the milk mixture over the bread mixture.  Stir and press the bread mixture into the milk mixture to coat.  Top with the sliced banana.  Cover and refrigerate for 1 hour or overnight.

Step 3

Bake for 55 minutes or until a knife inserted in the center comes out clean.

Recipe Tips

  • Flavor Variation: For Raspberry and White Chocolate Bread Pudding, substitute 1 cup fresh raspberries for the bananas and white chocolate pieces for the semi-sweet.  Proceed as directed above.

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Made With
Pepperidge Farm® Cinnamon Swirl Bread

Pepperidge Farm® Cinnamon Swirl Bread


Ratings & Reviews

  • Robyn D.

    November 26, 2013

    Not good

    This recipe was disgusting. It did not turn out anything like pudding and I followed the recipe exactly how it is posted. If you like soggy bread with a hint of chocolate and bananas, than this is the recipe for you.

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  • Mikon

    February 20, 2013

    Not just for the holidays!

    We made this for Sunday dessert. It was really tasty. We added some chopped pecans to the recipe and whipped topping to serve.

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