If you’re in desperate need of a cozy, naturally sweet treat that’s both nourishing and blissfully simple, Greek Yogurt Banana Maple Bread Pudding should rocket straight to the top of your “must make” list. This glorious bake captures the homey comfort of classic bread pudding but upgrades it with luscious banana, creamy Greek yogurt, and the warmth of real maple syrup. With a custardy middle, golden top, and the irresistible aroma of cinnamon and vanilla, it’s a dish that tastes every bit as good as it smells coming out of the oven—equally perfect for breakfast, brunch, or whenever you need a soul-warming dessert.
Ingredients You’ll Need
This recipe’s magic lies in a handful of honest, everyday ingredients—each one crucial for its rich texture, naturally sweet flavor, and golden finish. Use the freshest bananas you can find and slightly stale bread for the best results. Don’t let the short list fool you: every item brings something important to this Greek Yogurt Banana Maple Bread Pudding!
- Cubed day-old bread: Brioche or French bread is ideal, as slightly stale bread soaks up the custard beautifully without falling apart.
- Ripe bananas: The riper, the better! They blend smoothly and give the pudding its natural sweetness and tender bite.
- Greek yogurt: Adds creaminess and subtle tang, making the custard rich and velvety but not too heavy.
- Milk: Whole, low-fat, or plant-based all work—choose whatever makes you happiest (and creamiest)!
- Pure maple syrup: Maple’s deep, caramel flavor infuses the pudding with warmth and gentle sweetness.
- Large eggs: Bind everything together while giving the pudding that classic custard texture.
- Vanilla extract: Lends a beautiful aroma that mingles perfectly with the bananas and maple.
- Ground cinnamon: Just a touch for cozy spice and color.
- Salt: Don’t skip this—salt sharpens all the sweet flavors!
- Optional toppings: Sliced bananas, chopped nuts, and extra maple syrup make each serving feel extra special.
How to Make Greek Yogurt Banana Maple Bread Pudding
Step 1: Prep Your Dish and Bread
Start by heating your oven to 350°F (175°C) and giving an 8×8-inch baking dish a light, even coating of grease. This ensures easy serving later. Next, spread your cubes of day-old bread in the dish, making sure they’re evenly distributed—the bread will become pockets of pillowy custard once baked.
Step 2: Whisk Up the Custard
Grab a large mixing bowl and whisk together your mashed bananas, Greek yogurt, milk, pure maple syrup, eggs, vanilla extract, cinnamon, and salt. Aim for a mixture that’s smooth and well-combined. This heavenly blend will soak into the bread, forming the soul of your Greek Yogurt Banana Maple Bread Pudding.
Step 3: Combine and Soak
Pour your banana-maple custard right over the bed of bread cubes in the baking dish. Use a spatula or the back of a spoon to gently press the bread down, helping it soak up all that delicious custardy goodness. Let the dish rest at room temperature for 10 to 15 minutes—this step is key for that luscious, pudding-like texture.
Step 4: Bake to Golden Bliss
Slide the dish into your preheated oven and bake for 40 to 45 minutes. The top should emerge golden and a little crisp, while the center sets into a perfect custard. Let it cool for several minutes before serving, so the pudding holds together nicely and every bite is just the right temperature.
Step 5: Finish and Serve
Just before bringing your Greek Yogurt Banana Maple Bread Pudding to the table, add your favorite toppings: sliced bananas for extra fruitiness, chopped nuts for crunch, or a generous drizzle of maple syrup for those who love a little extra sweetness.
How to Serve Greek Yogurt Banana Maple Bread Pudding
Garnishes
The right finishing touches bring out both the beauty and flavor of your bread pudding. Scatter on some freshly sliced bananas for bright color, a pile of toasted pecans or walnuts for crunch, or an extra ribbon of maple syrup for an irresistible shine and richer taste.
Side Dishes
If you’re serving Greek Yogurt Banana Maple Bread Pudding for brunch, pair it with a side of crispy bacon, sausage, or even a heap of fresh berries. As a dessert, it’s wonderful with a dollop of whipped cream or a scoop of vanilla yogurt.
Creative Ways to Present
For a showstopping presentation, serve individual squares in small ramekins or glass jars layered with Greek yogurt and berries. Or go rustic and bring the whole baking dish to the table, letting everyone scoop their own portion family-style—there’s something so comforting about a communal dessert!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Yogurt Banana Maple Bread Pudding tightly covered in the refrigerator for up to three days. The flavors deepen overnight, making your leftovers just as tempting as the first slice.
Freezing
If you want to save some for a rainy day, cool the pudding completely and wrap portions well in plastic or seal in airtight containers. It will keep beautifully in the freezer for up to two months—just thaw and reheat when you’re ready for another taste of comfort.
Reheating
To reheat, simply place your bread pudding in a preheated oven at 325°F for 15 minutes or until warmed through. Individual pieces can be gently microwaved on medium power. Add your favorite toppings just before serving to bring the flavors back to life.
FAQs
Can I use non-dairy milk or yogurt?
Absolutely! This recipe is easily made dairy-free by using a plant-based milk, such as almond or oat, and a coconut or soy-based yogurt. The texture may be slightly different, but the bread pudding will still be wonderfully creamy and flavorful.
What type Breakfast, Dessert
Brioche and French bread are my favorites for a classic, rich texture. Challah or any sturdy white or whole grain loaf will also do the trick—just make sure it’s a little bit stale so it absorbs the custard rather than becoming mushy.
Can I make Greek Yogurt Banana Maple Bread Pudding ahead of time?
Yes! Assemble the bread pudding and keep it in the fridge, covered, for up to 8 hours before baking. When you’re ready to serve, just pop it into the oven. It’s a lifesaver for holiday breakfasts or brunch gatherings.
Can I add chocolate chips or other mix-ins?
Definitely! Feel free to stir in a generous handful of chocolate chips, dried fruit, or chopped pecans or walnuts to the bread mixture before baking. Customizing the recipe is part of the fun and makes every batch unique.
Is Greek Yogurt Banana Maple Bread Pudding suitable for kids?
Kids adore this pudding! It’s naturally sweetened with banana and maple syrup, free of any artificial ingredients, and super soft. If nut allergies are a concern, just skip the chopped nuts on top.
Final Thoughts
If you’re craving something heartwarming, easy to make, and a little bit special, Greek Yogurt Banana Maple Bread Pudding is absolutely worth a spot in your recipe rotation. I hope you give it a try and find as much joy in every bite as I do—don’t be surprised if it becomes a new favorite at your table!
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Greek Yogurt Banana Maple Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Greek Yogurt Banana Maple Bread Pudding for breakfast or dessert. With a delightful blend of ripe bananas, creamy Greek yogurt, and the sweetness of pure maple syrup, this comforting dish is a true crowd-pleaser.
Ingredients
Bread Pudding:
- 4 cups cubed day-old bread (such as brioche or French bread)
Banana Mixture:
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 3/4 cup milk
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Toppings:
- sliced bananas
- chopped nuts
- extra maple syrup for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Prepare the Bread: Spread the cubed bread evenly in the dish.
- Make the Banana Mixture: In a large bowl, whisk together the mashed bananas, Greek yogurt, milk, maple syrup, eggs, vanilla, cinnamon, and salt until smooth and well combined.
- Assemble the Pudding: Pour the banana mixture over the bread cubes, gently pressing down to help the bread soak up the custard. Let sit for 10–15 minutes.
- Bake: Bake for 40–45 minutes, or until the top is golden and the center is set.
- Serve: Let cool slightly before serving. Top with sliced bananas, chopped nuts, and an extra drizzle of maple syrup if desired.
Notes
- Best made with slightly stale bread so it holds its shape.
- Use whole milk or a dairy-free alternative depending on preference.
- This dish is great for breakfast or dessert and reheats well.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
