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Banana Oat Bread Pudding

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5 from 2 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 1 hour
  • Yield: 9 servings 1x


  • 4 cups (~5.5 oz.) whole wheat or multigrain bread, cut into 1′ cubes*
  • 1 cup rolled oats
  • 1 cup unsweetened vanilla almond milk
  • 3 large eggs
  • 2 medium ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1 medium ripe banana, sliced thinly
  • 2 Tbsp. coconut sugar


  1. Preheat oven to 350F and prepare an 8×8 baking pan by generously greasing it with oil or cooking spray. Set aside.
  2. In a medium-sized mixing bowl, whisk together milk, eggs, bananas, maple syrup, vanilla, and cinnamon until fully combined. Add bread cubes and oats, and let stand for 10 minutes, occasionally pressing down on the cubes to ensure they soak up the liquid.
  3. Transfer to prepared baking pan and top with banana slices, coconut sugar, and cinnamon. Bake for 45 minutes, or until bananas are golden brown and eggs have set.
  4. Remove from oven and allow to cool for 10 minutes before serving. Store leftovers in a sealed container in the fridge for up to 5 days.


* If you need this to be gluten-free, simply use gluten-free bread.

  • Prep Time: 15 mins
  • Cook Time: 45 mins