Creamy Bananas Foster Bread Pudding (Printable)
Rich custard-soaked bread with caramelized bananas and luscious rum sauce.
# What You'll Need:
→ 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 packed brown sugar
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 Steps:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly across the prepared baking dish. Arrange 3 sliced bananas over the bread.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth and well incorporated.
04 - Pour the custard mixture evenly over the bread and bananas. Gently press down on the bread pieces to ensure thorough absorption. Let stand for 15 minutes.
05 - Bake for 45-50 minutes until the top is golden brown and the center is set but still slightly wobbly. Remove from oven and allow to cool for 10 minutes.
06 - While pudding bakes, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar dissolves and mixture begins to bubble.
07 - Add sliced bananas to the caramel mixture. Cook for 1-2 minutes until just softened but still holding their shape.
08 - Carefully pour in dark rum. If flambéing, remove pan from heat before adding rum, then return to heat and cook for 1 minute. Stir in vanilla extract and pinch of salt.
09 - Spoon warm bread pudding into serving dishes and top generously with Bananas Foster sauce. Serve immediately while warm.
# Expert Tips:
01 -
- The combination of custard soaked bread and warm rum caramel sauce creates the kind of dessert that makes people close their eyes when they take the first bite
- It transforms ordinary day old bread into something that tastes like it came from a fancy New Orleans restaurant
02 -
- Letting the bread soak for the full 15 minutes is what transforms this from dry cubes into creamy custard laden perfection
- Watch the sauce carefully once the rum goes in, because it can bubble up dramatically and you want to control that caramelization
03 -
- If you want to flambé the sauce for dramatic effect, turn off the heat before adding the rum and use a long lighter to ignite the vapors safely
- Let the bread pudding rest for about 10 minutes after baking before serving so it sets up slightly and slices more cleanly