If you’re looking for a show-stopping dessert that’s both cozy and outrageously decadent, Bananas Foster Bread Pudding is about to become your new favorite. Imagine golden cubes of French bread, perfectly soaked in a custard scented with vanilla, cinnamon, and nutmeg, all crowned with luscious caramelized bananas and a buttery, rum-kissed sauce. This dessert checks every box: it’s easy to make, perfect for sharing, and guaranteed to impress anyone lucky enough to snag a slice. Get ready to fall in love with the magic that happens when classic bread pudding meets the beloved flavors of Bananas Foster!
Ingredients You’ll Need
Bananas Foster Bread Pudding comes together with simple pantry staples and a few special touches that make all the difference. Each ingredient brings its own charm, turning humble bread and bananas into an unforgettable dessert.
- Day-old French bread: Slightly stale bread soaks up the custard, giving the pudding its signature texture—never mushy, always perfect.
- Ripe bananas: Sweet, spotty bananas melt into the pudding and sauce, delivering rich banana flavor in every bite.
- Large eggs: The backbone of the custard, eggs bind everything together for a creamy, cohesive dessert.
- Whole milk & heavy cream: This duo creates a luxurious, velvety custard that’s wonderfully rich.
- Granulated sugar & brown sugar: A blend of sugars provides a balanced sweetness and caramel notes that deepen during baking.
- Vanilla extract: Just a splash brings warmth and rounds out the banana flavor beautifully.
- Cinnamon & nutmeg: These spices add a gentle, aromatic warmth that makes every forkful comforting.
- Salt: A pinch sharpens and brightens all the other flavors, ensuring the pudding never tastes flat.
- Unsalted butter: Essential for both the pudding and the Bananas Foster sauce, butter adds richness and a silky finish.
- Dark rum: The classic Bananas Foster touch—rum adds depth and a hint of grown-up flair. (Use rum extract if you prefer alcohol-free!)
- Banana extract (optional): For an extra boost of banana essence, especially if your bananas aren’t super ripe.
- Chopped pecans (optional): Sprinkled on top for a delightful crunch and nutty finish.
How to Make Bananas Foster Bread Pudding
Step 1: Prepare the Bread and Bananas
Start by cubing your day-old French bread into generous, bite-sized pieces. Slice the bananas into thick coins—this helps them hold their shape as they bake. The combination of sturdy bread and ripe bananas is the heart and soul of Bananas Foster Bread Pudding, so don’t rush this step!
Step 2: Whip Up the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. This custard is the secret to a bread pudding that’s rich, custardy, and never dry. Make sure everything is well-blended and silky before moving on.
Step 3: Soak the Bread and Bananas
Gently fold the bread cubes and banana slices into the custard mixture, making sure every piece is coated. Let the mixture rest for 10–15 minutes, giving the bread time to soak up all that creamy goodness. This step ensures your Bananas Foster Bread Pudding bakes up moist and flavorful throughout.
Step 4: Assemble and Bake
Pour the soaked bread and banana mixture into a greased 9×13-inch baking dish. Evenly distribute everything so you get a bit of banana in every bite. Dot the top with small pieces of butter for that irresistible golden finish. Bake at 350°F (175°C) for 45–50 minutes, until the custard is set and the top is beautifully golden.
Step 5: Make the Bananas Foster Sauce
While the pudding bakes, melt the remaining butter in a saucepan over medium heat. Add the brown sugar, stirring until it’s smooth and bubbling. Carefully pour in the dark rum (stand back in case it sizzles!) and banana extract if using, then simmer for a few more minutes until the sauce is thick and glossy. This sauce is the magic that takes Bananas Foster Bread Pudding to the next level.
Step 6: Finish and Serve
Once the bread pudding is out of the oven, let it cool slightly so it sets up. Drizzle the warm Bananas Foster sauce all over the top, letting it seep into every nook and cranny. For a final flourish, sprinkle with chopped pecans if you like, and serve it up while everything is still warm and gooey.
How to Serve Bananas Foster Bread Pudding
Garnishes
A generous drizzle of warm Bananas Foster sauce is essential, but don’t stop there! Add a scoop of vanilla ice cream or a swirl of whipped cream for cool, creamy contrast, and finish with a handful of chopped pecans or a dusting of cinnamon to make every serving feel extra special.
Side Dishes
Since Bananas Foster Bread Pudding is so rich, keep your sides simple: a fresh fruit salad, a pot of strong coffee, or a tangy citrus sorbet all make lovely accompaniments. These light, refreshing sides balance out the dessert’s sweetness and let the main event shine.
Creative Ways to Present
For a fun twist, try baking individual portions in ramekins for an elegant dinner party touch. Or, serve the bread pudding in mason jars layered with sauce and nuts for a playful, portable treat. However you serve it, Bananas Foster Bread Pudding always brings a wow factor to the table!
Make Ahead and Storage
Storing Leftovers
Store any leftover Bananas Foster Bread Pudding in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making each bite even more delicious the next day!
Freezing
To freeze, wrap cooled bread pudding tightly in plastic wrap and foil, then freeze for up to 2 months. For best results, freeze without the sauce and add it fresh when ready to serve. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 30–60 seconds, or warm larger amounts in the oven at 325°F (163°C) until heated through. Add a splash of milk to keep things moist, and always drizzle with fresh Bananas Foster sauce for that just-baked taste.
FAQs
Can I make Bananas Foster Bread Pudding without rum?
Absolutely! You can easily substitute rum extract or simply leave it out for an alcohol-free version. The banana and caramel flavors will still shine through beautifully.
What’s the best type Dessert
Day-old French bread is ideal because it’s sturdy and absorbs the custard well. Brioche or challah are also fantastic choices for an even richer texture.
Can I use plant-based milk or cream?
Yes, full-fat coconut milk or a rich oat milk make good substitutes for the dairy in this recipe, though the flavor and texture may change slightly. Just be sure to use a non-dairy butter in the sauce as well.
How do I know when my bread pudding is done baking?
The custard should be set and the top golden brown. Give the baking dish a gentle shake—the center should jiggle just a bit, but not look soupy. A knife inserted in the center should come out mostly clean.
Can I make Bananas Foster Bread Pudding ahead of time?
Definitely! Assemble the pudding (without baking) and refrigerate overnight. When you’re ready, bake as directed and make the sauce fresh for serving.
Final Thoughts
If you’re craving something sweet, comforting, and a little bit spectacular, Bananas Foster Bread Pudding is the answer. It’s a guaranteed crowd-pleaser, whether you’re celebrating or just treating yourself. Give it a try—you might just find your new go-to dessert!
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Bananas Foster Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Bananas Foster Bread Pudding is a luscious dessert combining the comforting texture of custard-soaked bread with the rich flavors of ripe bananas, cinnamon, and a caramelized rum sauce. Perfectly baked until golden and topped with a warm Bananas Foster sauce, this indulgent treat is ideal for cozy gatherings and special occasions.
Ingredients
Bread Pudding
- 6 cups day-old French bread, cubed
- 3 ripe bananas, sliced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ÂĽ teaspoon nutmeg
- ÂĽ teaspoon salt
- 4 tablespoons unsalted butter
Bananas Foster Sauce
- ½ cup packed brown sugar
- ÂĽ cup dark rum
- 1 teaspoon banana extract (optional)
- 2 tablespoons unsalted butter
Garnish (Optional)
- Chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine Bread and Bananas: Add the cubed day-old French bread and sliced ripe bananas to the custard mixture, gently folding to ensure all pieces are soaked. Let this mixture rest for 10–15 minutes to allow the bread to absorb the custard thoroughly.
- Assemble and Bake: Pour the soaked bread and banana mixture evenly into the prepared baking dish. Dot the top with small pieces of 2 tablespoons of the unsalted butter. Bake in the preheated oven for 45–50 minutes until the custard has set and the top turns golden brown.
- Prepare Bananas Foster Sauce: While the pudding bakes, melt the remaining 2 tablespoons of unsalted butter in a saucepan over medium heat. Add ½ cup brown sugar and stir continuously until the sugar melts and the mixture is smooth and bubbling, about 2–3 minutes.
- Add Rum and Flavor: Carefully add the dark rum and banana extract if using. Reduce the heat and simmer the sauce for 2–3 minutes to meld the flavors, then remove from heat.
- Serve: When the bread pudding is done, let it cool slightly. Drizzle the warm Bananas Foster sauce generously over each serving. Garnish with chopped pecans if desired and serve warm for the best experience.
Notes
- Use slightly stale bread for better custard absorption and texture.
- Substitute rum extract for dark rum if you want to avoid alcohol.
- Serve with vanilla ice cream or whipped cream to enhance richness and indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
