Description
This delicious Bananas Foster Bread Pudding combines the comforting richness of baked custard-soaked bread with a decadent caramelized banana sauce infused with dark rum. Featuring a tender, cinnamon-spiced French bread pudding base enhanced optionally with walnuts or dark chocolate, it’s finished off with a warm, buttery Bananas Foster sauce that brings a delightful tropical flare. Perfect for a decadent dessert or special brunch treat.
Ingredients
Scale
Bread Pudding
- 4 cups cubed stale French bread or brioche
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped dark chocolate (optional)
Bananas Foster Sauce
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 1 tsp vanilla extract
- 2 large bananas, sliced
Instructions
- Prepare Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly to prevent sticking during baking.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined to create a smooth custard.
- Soak Bread: Add the cubed stale French bread or brioche to the custard mixture. Stir gently to coat all pieces and allow it to soak for about 10 minutes so the bread absorbs the custard fully. Fold in optional chopped walnuts or dark chocolate for added texture and flavor if desired.
- Bake Bread Pudding: Transfer the soaked bread mixture into the prepared baking dish, spreading evenly. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the custard is set in the center but still slightly soft.
- Make Bananas Foster Sauce: While the pudding bakes, melt unsalted butter and brown sugar together in a medium skillet over medium heat, stirring frequently until the sugar dissolves completely and the mixture starts to bubble.
- Flambé Rum: Carefully add the dark rum to the skillet. Be cautious as it may ignite. Let the mixture cook for about 2-3 minutes with constant stirring to blend flavors and reduce slightly.
- Add Bananas: Stir in the sliced bananas and cook for another 1-2 minutes until the bananas are soft, caramelized, and infused with the sauce.
- Finish Sauce: Remove the skillet from heat. Stir in vanilla extract to enhance the flavor and remove from heat.
- Serve: Spoon generous portions of warm bread pudding onto individual plates. Top each serving with the warm Bananas Foster sauce and caramelized bananas.
- Enjoy: Serve immediately to enjoy the creamy, warm bread pudding with its rich, boozy banana topping.
Notes
- Use stale or day-old bread for best soaking results, as fresh bread may become too mushy.
- Walnuts and dark chocolate are optional but add pleasant crunch and richness.
- Be extremely cautious when adding rum to the hot pan, as it can ignite.
- This recipe yields 6 servings, ideal for a family dessert or small gathering.
- For a non-alcoholic version, omit rum and add a splash of vanilla or banana extract instead.
- Allow the bread pudding to cool slightly before serving if preferred, but it’s best warm.
