Bananas Foster Bread Pudding Recipe

Bananas Foster Bread Pudding in small ramekins on a gray background

5 from 3 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 1293kcal

Author: Jocelyn Delk Adams

Equipment

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