Creamy Bananas Foster Bread Pudding (Print View)

Decadent dessert featuring custard-soaked bread, caramelized bananas, and rum-butter sauce.

# Ingredient List:

→ Bread Pudding Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 3 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 3 ripe bananas, sliced

→ Bananas Foster Sauce

10 - 4 tablespoons unsalted butter
11 - 1/2 cup brown sugar, packed
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup dark rum
14 - 2 ripe bananas, sliced
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly in prepared dish. Arrange 3 sliced bananas over the bread.
03 - Whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt in large bowl until fully combined.
04 - Pour custard mixture evenly over bread and bananas. Press bread down gently to absorb liquid. Let stand 15 minutes.
05 - Bake 45-50 minutes until golden brown and set but still slightly wobbly in center. Cool slightly.
06 - While pudding bakes, melt butter in skillet over medium heat. Add brown sugar and cinnamon, stir until dissolved.
07 - Add sliced bananas to skillet, cook 1-2 minutes until softened. Carefully add rum, return to heat, cook 1 minute.
08 - Stir in vanilla and salt. Serve warm bread pudding topped with Bananas Foster sauce.

# Expert Advice:

01 -
  • The bread pudding transforms into this incredibly custardy comfort food while the bananas on top get all caramelized and gooey
  • That rum butter sauce takes five minutes but makes everything feel like a restaurant dessert
  • It actually tastes better the next day, if you can manage to save any
02 -
  • If you want to flambé the sauce, remove the pan from heat before adding rum, then light it with a long lighter, and let the flames burn off before returning to heat
  • The bread pudding should still wiggle slightly in the center when you take it out because residual heat finishes the cooking
  • Day-old bread really does matter because fresh bread will turn to gummy mush in all that custard
03 -
  • Use a spatula to press the bread into the custard gently so you don't mash everything
  • If your bananas aren't ripe enough, brown them in a dry skillet before caramelizing them in the sauce

Go Back