10-Serving Bananas Foster Bread Pudding : Decadent Idea

There’s something magical about bread pudding—it’s humble, homey, and always comforting. But take that traditional dessert and swirl in caramelized bananas, brown sugar, butter, and a hint of dark rum, and you’ve created something truly special: Bananas Foster Bread Pudding.

This recipe is my ode to a New Orleans classic. I first had Bananas Foster on a rainy evening in the French Quarter, flames dancing tableside as the rum caramelized in the pan. This version captures all that drama and flavor—without the need to light anything on fire in your kitchen.

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Why You’ll Love This Recipe

• Combines two classic desserts in one
• Warm, gooey, and layered with deep banana-caramel flavor
• Made with soft brioche or challah for a tender texture
• Topped with a rum-infused caramel sauce
• Easy to make in advance and reheat

Perfect for brunches, special dinners, or holiday gatherings, this bread pudding is sure to wow your guests—or make a regular weeknight feel luxurious.

Ingredients

For the Bread Pudding:

• 1 loaf brioche or challah bread (about 14–16 oz), cut into 1-inch cubes
• 3 ripe bananas, sliced
• 4 large eggs
• 1 cup packed brown sugar
• 1½ cups heavy cream
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the Bananas Foster Sauce:

• ½ cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 ripe bananas, sliced
• ¼ cup dark rum (or 1 tsp rum extract + 2 tbsp water)
• 1 teaspoon vanilla extract
• Pinch of cinnamon

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes (includes resting)
Servings: 8–10

Instructions

1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.

2. Toast the Bread
Spread bread cubes on a baking sheet and toast in the oven for 8–10 minutes until lightly golden and dry. This step helps prevent soggy pudding.

3. Make the Custard
In a large mixing bowl, whisk together the eggs, brown sugar, heavy cream, milk, vanilla extract, cinnamon, nutmeg, and salt until smooth and combined.

4. Assemble the Bread Pudding
Layer half of the toasted bread in the prepared dish. Add a layer of sliced bananas. Repeat with remaining bread and bananas. Slowly pour the custard mixture evenly over the top. Press the bread gently to help absorb the liquid. Let sit for 15 minutes to soak.

5. Bake
Bake for 45–50 minutes or until puffed, golden on top, and a knife inserted in the center comes out mostly clean. Let cool slightly before serving.

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Make the Bananas Foster Sauce

1. Melt Butter and Sugar
In a skillet over medium heat, melt the butter. Stir in brown sugar and cook until bubbly—about 2 minutes.

2. Add Bananas and Flavorings
Add sliced bananas and cook for 2 more minutes. Stir in rum (or extract/water mix), vanilla, and cinnamon. Simmer for another 1–2 minutes. Remove from heat.

3. Spoon Over Bread Pudding
Serve warm sauce spooned over individual portions of bread pudding. Top with a scoop of vanilla ice cream for the full experience.

Serving Tips

• Best Served Warm: Reheat leftovers in the oven or microwave before serving.
• Ice Cream Pairing: Vanilla bean, butter pecan, or cinnamon ice cream elevate every bite.
• Presentation Tip: Spoon sauce at the table for added flair.
• Make-Ahead: Prepare and refrigerate the assembled pudding (without baking) for up to 12 hours ahead. Bring to room temp before baking.

Variations

Chocolate Chip Version – Add ½ cup semisweet chocolate chips between the layers for a sweet twist.
No-Rum Option – Skip alcohol entirely or substitute with rum-flavored extract.
Nutty Topper – Add chopped pecans or walnuts to the sauce or sprinkle on top before baking.
Caramel Swirl – Drizzle store-bought caramel into the custard for an extra-rich bite.

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Frequently Asked Questions

Can I use another bread besides brioche or challah?
Yes! French bread or even croissants work beautifully, though the texture will be slightly different.

Is it okay to use very ripe bananas?
Yes, overripe bananas enhance the sweetness and flavor, especially for the sauce.

How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat gently before serving.

Can I freeze this?
Yes, freeze baked and cooled portions in an airtight container. Thaw in the fridge overnight and reheat in the oven.

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