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.
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How to Make Bananas Foster Bread Pudding
Step 1: Prep the Bread
- Fill the ramekins with a heaping cup of bread pieces.
Step 2: Finish the Bread Pudding
- Whisk together the eggs, brown sugar, salt, cinnamon, and half and half in a medium until well combined.
- Pour the liquid over the bread in each ramekin. Each ramekin will need about three-quarters of a cup.
- Cover the ramekins with foil and bake for 25 minutes.
- 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
- 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.
- Cook until it begins to bubble and then whisk in heavy cream. Cook until the sauce begins to thicken.
- 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.
- Pour the Bananas Foster sauce over each bread pudding and serve warm.
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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.
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Servings: 4 servings
Equipment
- 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
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
Can I make this bread pudding in one dish rather than individual ramekins?
Yep! Use a 9 x 9 square pan instead. Since the dish is larger It may take a little longer to cook the bread pudding in the center. Check it at 25 minutes, but you will likely need to cook it for 10-15 minutes more.
How can I make my fresh bread into stale bread for this recipe?
Go ahead and cube up the bread and spread it out on a baking sheet. Bake it in the oven at 350° F until it’s dried out but not browned.
More Banana Recipes
- Homemade Banana Pudding
- Banana Pudding Cheesecake Bars
- No-Bake Banana Cheesecake
- Banana Milkshakes
- Banana Fritters
- Banana Pudding Pie
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Yummy! This looks so good and I’m sure this caramel sauce tastes delicious.
Thanks Chineka!
O, and of course, congrats on the book! How exciting.
Awww thank ou so much Suzy!
Jocelyn, wow! Now that’s a bread pudding I can fall in love with instantly!
Yep bread pudding will totally have that effect!
This looks amazing- perfect way to celebrate turning in your cookbook edits!
Indeed Thank you Meghan!
Now this is the bees knees right here! For real. Bread pudding and bananas foster are two of my most favorite desserts. Combined, and you’re my hero!
I love that you just used the bee’s knees! That phrase has my heart!
This is so perfect, bananas inside your bread pudding is a definite win!
Thanks so much Christina!
Congrats on getting your edits in! I hope you celebrate with lots of amazing food that someone else makes for you! That’s the ultimate treat, to take a well-deserved break!
Not that I want you to. This bread pudding looks amazing…and addictive.
I totally deserve a break Mir!
Hi Jocelyn
WHOO WHOO!!! you go girl,contrats, I’m just as excited as you are, I can’t wait to get the book, I know it is going to be a success.
Awww thanks so much Jackie!
Happy bday to your dad! Also, major congrats on turning in your edits! I can’t wait for you cookbook! 🙂 AND, you had me hooked with your intro… I didn’t even have to see the first picture to know this dessert was fabulous.
Hooray thanks so much!
Oh man, this looks so decadent and absolutely delicious! I’ve become a huge banana fan recently, especially in desserts, and this bread pudding looks like pure heaven. Pinned!
Thanks so much! Gosh I love bananas too!