Creamy Bananas Foster Bread Pudding (Print Version)

Rich custard-soaked bread with caramelized bananas and rum butter sauce, creating a decadent twist on classic comfort food.

# What You Need:

→ 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 brown sugar, packed
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. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly in prepared dish. Arrange 3 sliced bananas over the bread.
03 - Whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt in large bowl until fully blended and sugar dissolves.
04 - Pour custard evenly over bread and bananas. Press bread down gently to absorb liquid. Let stand 15 minutes.
05 - Bake 45-50 minutes until golden brown and set but slightly wobbly in center. Remove from oven and cool slightly.
06 - Melt butter in skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar dissolves and mixture bubbles.
07 - Add sliced bananas to skillet. Cook 1-2 minutes until softened but not mushy.
08 - Carefully pour in rum (remove pan from heat if cooking with open flame). Return to heat and simmer 1 minute. Stir in vanilla and salt.
09 - Serve warm bread pudding topped with generous spoonfuls of Bananas Foster sauce.

# Expert Tips:

01 -
  • The custard stays incredibly silky thanks to the heavy cream and proper soaking time
  • Bananas Foster sauce transforms simple bread pudding into something that feels like a special occasion dessert
  • Dayold bread actually works better than fresh, giving you the perfect excuse to use up that slightly stale loaf
02 -
  • Never skip the 15 minute resting period after adding the custard, or you will end up with dry spots in the finished pudding
  • The center should still wobble slightly when you remove it from the oven, it continues cooking as it cools and firms up perfectly
03 -
  • Brioche is worth seeking out, but challah works beautifully and is often easier to find at regular grocery stores
  • If you want to flambé the sauce, move the pan away from the stove and use a long lighter, standing back as the flames shoot up

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