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crock-pot banana bread pudding

Crock-Pot Banana Bread Pudding

The flavor of banana bread in a bread pudding served for breakfast with a vanilla cream sauce.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Dish
Cuisine American
Servings 6 People


  • 4 cups French Bread cubed
  • 1/4 cup Unsalted Butter melted
  • 3 medium Eggs
  • 2 cups Milk
  • 1/2 cup Granulated Sugar
  • 2 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup firm bananas sliced


  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Corn Starch
  • 3/4 cup Milk
  • 1/4 cup Light Corn Syrup
  • 1 teaspoon Pure Vanilla Extract


  • Add the French bread cubes to a slow cooker casserole dish or a 6 qt crock-pot.
  • Pour the melted butter over the top of the bread and toss well.
  • In a medium mixing bowl, whisk eggs, milk, sugar, vanilla, cinnamon and nutmeg. Stir in the sliced bananas.
  • Pour the egg/banana mixture over the top of the bread. Toss well. Allow the mixture to soak up the liquid for 30 minutes, then toss again.
  • Cover and cook on HIGH for 2 hours or until the middle is set.
  • On the stove top, add the ingredients for the sauce and heat on low stirring until a sauce forms.
  • Pour the sauce over the top prior to serving.


If you prefer to cook this in the oven. Use a well greased 9x13 pan. Preheat the oven to 375. Follow the recipe using the baking pan instead of a crock-pot. Cover the pan with foil and cook for 40 minutes or until the center has set.
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