Creamy Bananas Foster Bread Pudding

The smell of caramelized bananas and rum took over my entire apartment building that first Sunday I attempted this. My neighbor actually knocked on my door thinking I was running some kind of speakeasy. We ended up sharing plates on her balcony while winter threatened but never quite arrived.

I made this for my dads birthday instead of a traditional cake, mostly because banana desserts were always his weakness growing up. Watching him take that first bite, eyes closed, completely silent for ten seconds, I knew I had stumbled onto something worth repeating every single year.

Ingredients

• Dayold brioche or challah bread: These eggrich breads absorb custard beautifully without turning mushy, and their slight sweetness complements the bananas perfectly. Cut into cubes the night before for the best texture.
• Large eggs: Room temperature eggs whisk into a smoother custard and distribute more evenly through the bread.
• Whole milk and heavy cream: This combination creates that luxurious, restaurantquality texture without being overly heavy. I have tried using all milk, but the richness simply disappears.
• Granulated sugar: Provides sweetness for the custard base without adding the molasses notes that brown sugar would introduce here.
• Vanilla extract: Use the good stuff if you can, since the vanilla flavor shines through against the caramelized bananas.
• Ground cinnamon: Warm spice that bridges the gap between the creamy custard and the rum sauce.
• Ripe bananas: Look for bananas with plenty of brown spots, they caramelize better and have a more intense banana flavor than yellow ones.
• Unsalted butter: Allows you to control the salt level in the sauce while providing that rich, caramel foundation.
• Brown sugar: The molasses in brown sugar creates that deep amber color and complex caramel flavor in the Bananas Foster sauce.
• Dark rum: Adds depth and that classic Bananas Foster flavor profile. The alcohol mostly cooks off, leaving just the warmth behind.

Instructions

Prepare your oven and dish:

Preheat oven to 350°F and butter a 9x13 baking dish thoroughly, getting into all the corners to prevent sticking.

Build the base:

Spread your bread cubes evenly across the dish and arrange three sliced bananas over the top, tucking some pieces between the bread layers.

Whisk the custard:

In a large bowl, beat eggs with milk, cream, sugar, vanilla, cinnamon, and salt until the mixture is completely smooth and no sugar granules remain visible.

Soak and rest:

Pour the custard over the bread slowly, pressing down gently with your hands to help every cube absorb liquid. Let it sit for 15 minutes, pressing down once halfway through.

Bake until golden:

Bake for 45-50 minutes until the top is golden brown and the center has a slight wobble, like a good custard should.

Start the sauce base:

While the pudding bakes, melt butter in a skillet over medium heat, then stir in brown sugar and cinnamon until the sugar dissolves into a smooth caramel.

Add the bananas:

Toss in the remaining banana slices and cook for just 1-2 minutes until they soften but still hold their shape.

Finish with flair:

Carefully pour in the rum off the heat, return to the stove, and let it bubble for a minute before stirring in vanilla and a pinch of salt.

Save

This became my go-to for those nights when friends are coming over and I want to serve something impressive but actually made it earlier in the day. There is something magical about pulling that golden, bubbling dish out of the oven and watching everyones faces light up when the rum scent hits the air.

Make Ahead Magic

You can assemble the entire bread pudding the night before and keep it covered in the refrigerator. The extra soaking time actually improves the texture, and you can bake it straight from the cold, just add 5-10 minutes to the cooking time.

Sauce Strategy

The Bananas Foster sauce is best made right before serving, but you can prep all the ingredients beforehand. Have your bananas sliced and your spices measured out so it comes together in minutes while the pudding rests.

Serving Suggestions

Warm bread pudding demands cold vanilla ice cream, preferably a good quality one with actual vanilla bean specks. The temperature contrast and that extra bit of creaminess make each bite feel like a complete experience.

• Toast some pecans or walnuts and scatter them over the top for added crunch
• A dusting of powdered sugar right before serving makes it look professionally finished
• If you are avoiding alcohol, simply replace the rum with extra vanilla or a splash of banana liqueur

Save

There is a quiet joy in serving a dessert that feels like it came from a restaurant kitchen but was actually made in your pajamas on a Sunday afternoon. That first spoonful, warm and sweet and gently spiced, is worth every single minute.

Recipe Q&A

→ Can I use fresh bread instead of day-old bread?

While day-old bread works best as it absorbs the custard without becoming too soggy, you can use fresh bread. Simply toast it lightly first to create a firmer texture that will hold up better in the pudding.

→ What type of rum works best for the sauce?

Dark rum is traditional for Bananas Foster and provides the best flavor, but you can use white rum or even spiced rum for different flavor profiles. The alcohol will burn off during cooking, leaving behind rich flavor.

→ How do I achieve the perfect custard consistency?

The key is to let the bread soak in the custard for at least 15 minutes before baking. This allows the bread to absorb the liquid properly. Bake until the center is set but still slightly wobbly - overbaking will make it dry.

→ Can I make this ahead of time?

Yes, you can prepare the bread pudding up to a day in advance and refrigerate it. Bake as directed, adding 5-10 minutes to the cooking time if it's cold from the refrigerator. The sauce is best made fresh just before serving.

→ What's the best way to serve this dessert?

Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm pudding and cold ice cream creates the perfect balance of temperatures and textures.