Creamy Bananas Foster Bread Pudding (Printable)
A decadent twist on classic bread pudding with rich custard, caramelized bananas, and rum-butter sauce.
# Ingredient List:
→ Bread Pudding Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 3 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 3 ripe bananas, sliced
→ Bananas Foster Sauce
10 - 4 tablespoons unsalted butter
11 - 1/2 cup packed brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup dark rum
14 - 2 ripe bananas, sliced
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly across the prepared baking dish. Distribute 3 sliced bananas over the bread.
03 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in a large bowl until fully combined and smooth.
04 - Pour custard mixture evenly over bread and bananas. Gently press bread pieces down with a spatula to ensure absorption. Let stand for 15 minutes.
05 - Bake for 45-50 minutes until golden brown and set with a slight wobble in the center. Remove from oven and allow to cool slightly.
06 - While pudding bakes, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar dissolves completely.
07 - Add sliced bananas to the skillet and cook for 1-2 minutes until just softened but still holding their shape.
08 - Carefully pour in dark rum (remove pan from heat if using gas stove). Return to heat and simmer for 1 minute. Stir in vanilla extract and pinch of salt.
09 - Spoon warm bread pudding into bowls and top generously with Bananas Foster sauce. Serve immediately while warm.
# Expert Tips:
01 -
- The bread stays incredibly custardy inside while developing a golden, slightly crisp top that people fight over
- That rum-butter sauce takes five minutes but makes you look like youve been studying pastry in New Orleans for years
02 -
- Stale bread is absolutely not optional here, fresh bread will turn into a gummy, soggy disappointment
- Letting the bread soak for 15 minutes is what creates that pudding texture rather than just French toast
03 -
- Cut your bread into consistently sized cubes so everything soaks and bakes evenly
- Use the darkest brown sugar you can find for the deepest caramel flavor in that sauce