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
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Oh my, this is one stunner of a bread pudding! And hoooray for finishing the final edits! Can’t wait to see your cookbook!
Awww thanks so much Lisa!
My goodness Jocelyn! I can see why you whipped this one up… and you’ve got COCONUT milk in there! I just drooled a little bit! I love, love, love bread pudding but eat it so very rarely due to the waste line thing you mentioned. I’m pinning this for later, when I’m feeling like I need some rejuvenation. So excited for you, getting your edits in! YaYYY!! Looking forward to your book in the fall! Thank you for sharing your delectable recipe!
Hooray thanks so much Traci! Yes and I adore coconut milk. It’s the only milk in my house currently!
So I’m not really a fan of bread pudding but this recipe could totally convert me into a fiend! LOVE what you have going on here, Jocelyn!
Thanks so much Julie!
The shrinking waistline can wait — I need this! Love it!
Agreed, it can totally wait!
1. Yay for final edits. YOU ROCK GIRL!!
2. Happy birthday to your dad!!
3. OMG I need this. Can I be your neighbor?
1. I feel so relieved!
2. Thanks hon!
3. Yep I’m officially moving!
I’ll take the pure decadence over the shrinking waistline any day! Happy birthday to your Dad!!
Same here Renee. I guess that’s my downfall lol.
You have no idea how much I need this right about now. You’ve combined Bananas Foster with bread pudding. Hello? Perfect dessert, right here. Please bring me some over to the office, ok? Thanks.
You’ve got a deal boo!
Bread pudding is a favorite of mine and I’m loving this bananas foster version!
Hooray thanks so much Christin!!
ohhhh my goodness! I love how this looks creamy yet crisped and so so so sweet!
Oh indeed thanks so much Kayle!
Woohoo! Can’t wait to see your cookbook on the shelves. This banana foster bread pudding looks fantastic, though and just like your dad, I’m a big fan of banana. Happy birthday to him and cheers to your cookbook success!
Awww thanks so much Linda!