Bananas Foster Bread Pudding

My bananas fosters bread pudding is perfect for taming my wildest of cravings. I dunk french bread in a sweet custard, bake it up then finish it off with a caramelly (is that a word?) bananas fosters which is sticky, sweet and so dang on good. This is the dessert you pull out when you wanna impress folks. Add a scoop of vanilla ice cream and, it’s such a hit.

How to Make Bananas Foster Bread Pudding

Step 1: Prep the Bread

1. Fill the ramekins with a heaping cup of bread pieces.

Step 2: Finish the Bread Pudding

1. Whisk together the eggs, brown sugar, salt, cinnamon, and half and half in a medium until well combined.
2. Pour the liquid over the bread in each ramekin. Each ramekin will need about three-quarters of a cup.
3. Cover the ramekins with foil and bake for 25 minutes.
4. Remove the foil and continue baking until the bread pudding is set in the center. This likely will take about another 20-25 minutes.

Step 3: Make the Bananas Foster

1. Add the butter, both sugars, corn syrup, nutmeg, cinnamon, and salt to a medium skillet. Cook over medium heat, gently stirring the mixture to melt the butter.
2. Cook until it begins to bubble and then whisk in heavy cream. Cook until the sauce begins to thicken.
3. Add the banana slices and continue cooking until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in both extracts.
4. Pour the Bananas Foster sauce over each bread pudding and serve warm.

Bananas Foster Bread Pudding Recipe

In this bananas foster bread pudding, french bread is baked in a sweet, lightly spiced custard and topped with a lovely caramel banana sauce with rum and vanilla.

5 from 3 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

0 minutes mins

Total Time 55 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 4 servings

Equipment

• Mixing Bowls
• 4 Ramekins

Ingredients

Bread Pudding

• ▢ 5 cups stale French bread cubed
• ▢ 3 large eggs
• ▢ ½ light brown sugar packed
• ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 2 ¼ cups half and half

Bananas Foster

• ▢ 4 tablespoons unsalted butter
• ▢ 3 tablespoons brown sugar
• ▢ 2 tablespoons granulated sugar
• ▢ 2 tablespoons corn syrup
• ▢ Pinch ground nutmeg
• ▢ ⅛ teaspoon ground cinnamon
• ▢ ⅛ teaspoon kosher salt
• ▢ 3 tablespoons heavy cream
• ▢ 1 large banana sliced
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon rum extract

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Instructions

For Bread Pudding

• Preheat oven to 350F. Place rack in bottom third position. Spray bottom and sides of 4 (8 ounce) ramekins with nonstick baking spray. Place on baking sheet.
• Fill ramekins with heaping cup of bread pieces.
• In a medium bowl, whisk together eggs, brown sugar, salt, cinnamon, and half and half until well combined.
• Pour liquid over bread into each ramekin (about ¾ cup).
• Cover ramekins with foil. Bake for 25 minutes.
• Remove foil and continue baking until bread pudding is set in center, about 20-25 minutes.

For Bananas Foster

• Add butter, both sugars, corn syrup, nutmeg, cinnamon, and salt to medium skillet. Set on medium heat and gently stir together as butter melts.
• Cook until it begins to bubble, then whisk in heavy cream and cook until it begins to thicken, about 3-4 minutes.
• Stir in banana slices and continue cooking until sauce thickens and coats the back of a spoon. Turn off heat and stir in both extracts, then pour sauce over each bread pudding and serve warm.

Notes

How to Store & Reheat

Let it cool to room temperature, then place it in an airtight container and refrigerate.

For reheating, warm it in the oven at 350°F, covered with foil, for about 10-15 minutes, or microwave individual portions in 30-second intervals until heated through. 

When stored properly, your bread pudding dessert will last for up to five days.

You can freeze the bread pudding portion without the bananas foster sauce. Simply wrap them up in plastic and foil and then freeze for up to two months. Thaw them out in the fridge and then reheat it as directed. The foster sauce may not hold up well after freezing due to the dairy ingredients.

Nutrition

Calories: 1293kcal | Carbohydrates: 192g | Protein: 41g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 2433mg | Potassium: 723mg | Fiber: 8g | Sugar: 47g | Vitamin A: 1198IU | Vitamin C: 4mg | Calcium: 343mg | Iron: 12mg

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Recipe Tips

• Use Stale Bread: Let the bread sit out for a couple of days to get stale. It helps to create a sturdier base that won’t be soggy.
• Choosing Your Bananas: Use bananas that are ripe but not overly mushy for the best flavor and texture. Bright yellow to yellow with a few brown spots is great.
• Let the Bread Soak: I like to allow the bread to soak in the custard mixture for at least 30 minutes before baking. This ensures every piece of bread is fully saturated.
• Bake Covered: This holds the moisture inside so the bread doesn’t dry out as the bread pudding cooks.

Recipe Help

More Banana Recipes

• Homemade Banana Pudding
• Banana Pudding Cheesecake Bars
• No-Bake Banana Cheesecake
• Banana Milkshakes
• Banana Fritters
• Banana Pudding Pie

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