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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Wow! This looks absolutely heavenly!
Sooooo good Jessica!
First happy B-day to Pops! Wishing you all the success with your cookbook. By the way, I’m going bananas over here. 🙂 simply divine!
Hooray thanks Tonya!
I could dig into this big time! Comfort dessert at its finest. Congrats on your final edits being handed in – I can’t even imagine what a feeling that must be!
Hooray thanks so much Alyssa! I feel like the weight has been lifted. Can’t wait to go on vacay to celebrate!
This pudding is filled with such yummy stuff, it makes me happy:), I feel like I should get one and make some pronto!
Oh and happy birthday to your dad, and oh oh… congrats on the cookbook final edits, can’t wait to get a copy in my hands!
Hooray thank you so much girl!
Stumbled across your site because of the recent Yahoo cake feature (nice!) and absolutely love it! As someone who grew up in New Orleans, I especially love Bananas Foster, though, believe it or not, I’ve never made it myself!! I’m going to have to give this pudding a try. Thanks for sharing the recipe–so happy to have found you!!
Thank you so much Brooke! So glad you found me too, and so happy to have you following the journey here.
You have made me fall in love with Banana Fosters!
Woot woot score!
I love everything about this! Delicious!!!
Thanks so much hon!
I deserve this 🙂
You completely do!!!!
Every cell in my body is fist pumping and saying “OH YEAH!” to this recipe.
Fist pumping is necessary approval from you now.
This is the kind of breakfast I want every day – I LOVE banana!! And congrats on turning in your final cookbook edits! I don’t think I’ve ever been so excited for a cookbook to come out!
You are the kindest and sweetest person! Thank you boo!