Bananas Foster Bread Pudding Recipe

Introduction

Bananas Foster Bread Pudding is a rich, comforting dessert that combines soft, custardy bread pudding with a luscious caramelized banana sauce. It’s perfect for special occasions or a cozy night in when you want something sweet and satisfying.

Ingredients

• 16 ounce loaf Challah bread, cut into 1 inch cubes
• 4 cups milk
• 5 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ cup sugar
• ½ cup butter
• 1 ½ cup brown sugar, packed
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• ½ teaspoon rum extract
• ½ cup heavy cream
• 3 bananas, sliced

Instructions

1. Step 1: In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla extract until well combined.
2. Step 2: Add the Challah bread cubes to the bowl and stir to coat them evenly. Place the mixture in the refrigerator for 1 hour to allow the bread to soak up the custard.
3. Step 3: Preheat your oven to 350°F (175°C) and spray an 11 x 7 inch baking dish with non-stick cooking spray.
4. Step 4: Pour the soaked bread and any excess custard into the prepared baking dish. Cover it with foil and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and set aside.
5. Step 5: While the bread pudding bakes, melt the butter in a skillet over medium heat.
6. Step 6: Add the brown sugar, cinnamon, nutmeg, and cloves to the melted butter. Stir constantly until the sugar dissolves completely and the mixture is smooth.
7. Step 7: Stir in the heavy cream until well combined and heated through.
8. Step 8: Add the sliced bananas and rum extract to the sauce. Gently stir to coat the bananas without breaking them up.
9. Step 9: Pour the sauce over the warm bread pudding and serve immediately for a decadent dessert.

Tips & Variations

• Use day-old Challah or brioche bread for the best texture and flavor absorption.
• For an extra boozy kick, substitute the rum extract with 2 tablespoons of real dark rum.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dish.
• To make it nut-free, ensure your bread and other ingredients are free from cross-contaminated nuts.

Storage

Store leftover bread pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or gently heat the sauce on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche, French bread, or even a sturdy white bread can work well. Just make sure it’s slightly stale to absorb the custard properly without becoming too mushy.

Can I prepare this dessert in advance?

Absolutely. You can soak the bread in the custard and refrigerate it overnight before baking. The flavors will develop even more, making it a great make-ahead option.

Bananas Foster Bread Pudding Recipe

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4.5 from 109 reviews

Indulge in this rich and comforting Bananas Foster Bread Pudding, featuring a custardy blend of challah bread soaked in a cinnamon-vanilla milk mixture, baked to perfection and topped with a luscious, warm bananas foster sauce made from brown sugar, spices, rum extract, and cream. This dessert is a perfect treat for any occasion, combining classic bakery flavors with the tropical sweetness of bananas.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Pudding

• 16 ounce loaf Challah bread, cut into 1 inch cubes
• 4 cups milk
• 5 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ cup sugar

Bananas Foster Sauce

• ½ cup butter
• 1 ½ cup brown sugar, packed
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• ½ teaspoon rum extract
• ½ cup heavy cream
• 3 bananas, sliced

Instructions

1. Prepare custard mixture: In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla extract until fully combined and smooth.
2. Soak bread cubes: Add the challah bread cubes into the custard mixture and stir gently to coat all the pieces. Cover and refrigerate for 1 hour to allow the bread to absorb the custard.
3. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Spray an 11 x 7 inch baking dish with non-stick cooking spray to prevent sticking.
4. Bake the bread pudding: Pour the soaked bread mixture, including any excess custard, into the prepared baking dish. Cover with foil and bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside.
5. Cook bananas foster sauce: In a skillet or frying pan over medium heat, melt the butter. Add brown sugar, cinnamon, nutmeg, and cloves; cook while stirring constantly until the sugar has fully dissolved and the mixture is combined.
6. Finish sauce: Stir in the heavy cream and mix until smooth. Then add the sliced bananas and rum extract, cooking gently until bananas are warmed through and the sauce is slightly thickened.
7. Serve: Pour the warm bananas foster sauce over the baked bread pudding. Serve immediately while warm for the best flavor and texture.

Notes

• Using challah bread adds a rich, eggy texture perfect for custard soaking.
• Soaking the bread for at least an hour ensures a moist, rich pudding.
• You can substitute rum extract with actual rum for a stronger flavor if preferred.
• For a gluten-free option, substitute the challah with gluten-free bread, but adjust soaking time accordingly.
• Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.

Keywords: Bananas Foster, Bread Pudding, Dessert, Baked Custard, Challah Bread, Bananas, Brown Sugar Sauce