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
Scale
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.
