Bananas Foster Bread Pudding

5 from 3 votes

Bananas Foster Bread Pudding

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

Use Stale Bread: I prefer to let my bread sit out for a couple of days to develop a stale texture. It helps to create a sturdier base that won’t succumb to the liquid mixture and get mushy. No one likes mushy.

Choosing Your Bananas: The ripeness of the bananas is crucial. Use bananas that are ripe but not overly mushy for the best flavor and texture. Overripe bananas can make the pudding too sweet and soggy.

Let the Bread Soak: While it's not necessary 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, contributing to a consistent texture throughout.

Bake Covered: It's crucial to bake covered during the first half of the cooking time. This holds the moisture inside ensuring that your bread doesn't dry out as the bread pudding cooks.

Nutrition