If you have a sweet tooth and a love for comforting desserts, you absolutely must try this incredible Bananas Foster Bread Pudding Recipe. Imagine tender cubes of stale brioche soaked in a luscious custard, generously layered with ripe bananas, and drenched in a rich, buttery caramel sauce infused with warm brown sugar and a hint of rum. It’s the perfect marriage of classic New Orleans Bananas Foster flavors with the cozy, nostalgic appeal of bread pudding. This dessert isn’t just delicious, it brings a magical warmth to any gathering and fills your kitchen with intoxicating aromas that will have everyone begging for seconds.
Ingredients You’ll Need
The beauty of this Bananas Foster Bread Pudding Recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role in building the comforting texture, complex flavors, and beautiful golden color that make this dessert truly special.
- Stale bread (6 cups, cubed): Using French or brioche bread adds a tender yet substantial base that soaks up all the custard.
- Ripe bananas (4, sliced): Their natural sweetness and creamy texture shine through in every bite.
- Large eggs (4): These give the custard structure and richness.
- Whole milk (2 cups): Adds creaminess and moistness to the pudding.
- Heavy cream (1 cup): Elevates the custard to luxurious silkiness.
- Granulated sugar (1 cup): Sweetens the custard base without overpowering the bananas.
- Vanilla extract (1 tablespoon): Provides warm, fragrant depth.
- Ground cinnamon (1 teaspoon): Adds a hint of spice that complements the bananas perfectly.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
- Unsalted butter (1/2 cup): Essential for both the caramel sauce and greasing your baking dish.
- Brown sugar (1 cup): The backbone of the luscious caramel sauce with its molasses undertones.
- Rum (1/4 cup, optional): This adds a boozy, flamboyant touch to the caramel but feel free to omit if preferred.
- Whipped cream (optional for serving): A light topping that pairs beautifully with the rich pudding.
How to Make Bananas Foster Bread Pudding Recipe
Step 1: Prepare Your Oven and Baking Dish
First, preheat your oven to 350°F (175°C) to get it nice and hot for baking. Grease a 9×13-inch baking dish thoroughly with unsalted butter to ensure the pudding won’t stick and to add a lovely buttery flavor around the edges.
Step 2: Prepare the Bread
Place the cubed stale bread into a large mixing bowl. This step allows the bread to get a little drier, which helps it absorb the custard better without becoming mushy. Stale bread works best here because it soaks the liquid beautifully.
Step 3: Whisk Together the Custard
In a separate bowl, whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until everything is thoroughly combined. This custard mixture is the heart of the pudding, enveloping the bread cubes and bananas with luscious creaminess and warmth.
Step 4: Combine Custard and Bread
Carefully pour the custard mixture over the bread cubes. Now fold in the sliced bananas gently, ensuring they are evenly spread throughout the bread. Let this mixture sit for about 15 minutes so the bread can soak up all that custardy goodness and the bananas start melding into the pudding.
Step 5: Transfer and Bake
Pour the soaked bread and banana mixture into your buttered baking dish, spreading everything out evenly for uniform baking. This is the moment when your dessert really takes shape.
Step 6: Make the Classic Bananas Foster Caramel Sauce
In a medium saucepan over medium heat, melt the unsalted butter and brown sugar together. Stir continuously until the sauce becomes smooth and bubbles enticingly. This golden caramel is the magic that elevates your pudding to pure indulgence.
Step 7: Add Rum for Extra Flavor
If you’re using rum, carefully pour it into the caramel sauce, stirring constantly. Let it simmer for another minute so the alcohol melds with the sugars, creating that signature Bananas Foster flair. Remove from heat once perfect.
Step 8: Drizzle the Sauce and Bake
Generously pour your warm caramel sauce over the bread pudding mixture in the pan, making sure every nook and cranny is coated with this sticky sweetness. Then, bake in the preheated oven for 40 to 45 minutes until the top is beautifully golden brown and the pudding is set in the center.
Step 9: Cool and Serve
Take your creation out of the oven and allow it to cool for about 15 minutes. This step lets everything settle, making it easier to cut and serve while letting flavors deepen. Now you’re ready to wow your guests with each warm, caramel-drizzled bite!
How to Serve Bananas Foster Bread Pudding Recipe
Garnishes
A dollop of fresh whipped cream offers a cool contrast to the warm pudding and adds a creamy lightness that’s hard to resist. You could also sprinkle some toasted pecans or chopped walnuts on top for a delightful crunchy texture that complements the softness perfectly.
Side Dishes
For an extra special touch, serve this dessert alongside a scoop of vanilla bean ice cream or a drizzle of chilled crème anglaise. Fresh fruit like sliced strawberries or caramelized pineapple can add brightness and balance the richness beautifully.
Creative Ways to Present
Consider serving individual portions in ramekins for an elegant presentation, or layer the pudding in a clear trifle bowl so guests can admire the layers of banana and caramel. For parties, mini skillet servings create a cozy, rustic vibe that feels truly homemade.
Make Ahead and Storage
Storing Leftovers
If you have any Bananas Foster Bread Pudding leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pudding actually tastes better the next day as the flavors continue to meld, making it an excellent make-ahead dessert.
Freezing
You can freeze this bread pudding by wrapping individual portions tightly in plastic wrap and then placing them in freezer bags. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, place your portion in the oven at 325°F (160°C) covered with foil to prevent drying out. Warm for about 15-20 minutes or until heated through. Alternatively, a quick zap in the microwave also works well for convenience.
FAQs
Can I use fresh bread instead of stale bread?
While fresh bread can be used, stale bread is ideal because it soaks up the custard better without becoming overly mushy, resulting in a better texture for this pudding.
Is the rum necessary for the recipe?
The rum is optional but highly recommended as it imparts the classic Bananas Foster flavor. If you prefer to avoid alcohol, you can simply omit it without sacrificing too much taste.
Can this recipe be made dairy-free?
Yes! Substitute whole milk and heavy cream with plant-based alternatives like almond or coconut milk, and use a dairy-free butter substitute. The texture and flavor might vary slightly but it will still be delicious.
What type of bread works best for this pudding?
Brioche or French bread are excellent choices because they have sturdy yet soft textures and a slight sweetness that pairs beautifully with the bananas and caramel sauce.
How long does the Bananas Foster Bread Pudding last once made?
When stored properly in the refrigerator, this pudding can last up to 3 days. It’s best enjoyed warm or at room temperature for the most satisfying experience.
Final Thoughts
I genuinely believe you’re going to fall in love with this Bananas Foster Bread Pudding Recipe. It blends nostalgia with a touch of indulgence in a way that feels homemade yet impressive. Whether you’re making it for a cozy family dinner or a festive celebration, this dish promises smiles all around. Grab your ingredients, follow these simple steps, and get ready to enjoy a slice of dessert heaven!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bananas Foster Bread Pudding is a luscious twist on a classic dessert featuring cubed stale bread soaked in a rich custard mixed with ripe bananas, all baked to golden perfection and topped with a warm, buttery caramel rum sauce. Perfectly comforting and indulgent, it makes an irresistible treat for any occasion.
Ingredients
For the Bread Pudding
- 6 cups of cubed stale bread (French or brioche)
- 4 ripe bananas, sliced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup rum (optional)
For Serving
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter to prevent sticking.
- Prepare the Bread: Place the cubed stale bread into a large mixing bowl and set aside to slightly dry out, which will help it absorb the custard better.
- Mix the Custard: In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is fully combined and smooth.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes. Gently fold in the sliced bananas, ensuring they are evenly distributed throughout. Let the mixture soak for about 15 minutes to allow the bread to absorb the custard.
- Transfer to Baking Dish: Pour the soaked bread and banana mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Make the Caramel Sauce: In a saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring constantly until the sauce becomes smooth and bubbly.
- Add Rum (Optional): Carefully stir in the rum if using, and let the sauce simmer for an additional minute to meld the flavors. Remove the sauce from heat afterward.
- Drizzle Sauce: Pour the warm caramel sauce evenly over the bread pudding mixture in the baking dish to infuse it with rich, caramel flavor.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the pudding is golden brown on top and set in the center without being jiggly.
- Cool and Serve: Remove from oven and allow the bread pudding to cool for about 15 minutes before serving. Optionally, top with whipped cream for added decadence.
Notes
- Using stale bread ensures the pudding absorbs the custard perfectly without becoming too mushy.
- You can substitute rum with dark rum extract for a non-alcoholic version.
- Feel free to use brioche for a richer, buttery flavor or French bread for a traditional texture.
- Letting the mixture soak before baking intensifies the flavors and improves texture.
- This dessert can be prepared a day ahead; refrigerate after assembling and bake just before serving.
- For extra indulgence, serve warm with vanilla ice cream instead of whipped cream.
