Description
A decadent Bananas Foster Bread Pudding recipe that combines tender, custardy baked bread with a rich, caramelized bananas foster sauce. This comforting dessert features cubes of stale French bread soaked in a spiced custard, baked until golden, then topped with a buttery rum sauce with caramelized bananas. Perfect for a cozy gathering or special treat.
Ingredients
Scale
For the Bread Pudding:
- 4 cups cubed stale French bread or brioche
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped dark chocolate (optional)
For the Bananas Foster Sauce:
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 1 tsp vanilla extract
- 2 large bananas, sliced
Instructions
- Make the Bread Pudding: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
- Prepare the Custard Mixture: In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
- Soak the Bread: Add the cubed bread into the custard mixture and toss to coat thoroughly. Allow it to soak for about 10 minutes so the bread absorbs the custard deeply. If desired, gently fold in the chopped walnuts or chopped dark chocolate to add texture and pockets of flavor.
- Bake the Bread Pudding: Pour the soaked bread mixture into the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly moist.
- Make the Bananas Foster Sauce: In a medium skillet over medium heat, melt the butter with the dark brown sugar, stirring constantly until the sugar dissolves and the mixture starts to bubble.
- Add the Rum: Carefully add the dark rum to the skillet. Be cautious as it may ignite (flambé). Let it cook for 2 to 3 minutes while stirring continuously to blend flavors and reduce slightly.
- Caramelize the Bananas: Add the sliced bananas to the skillet and cook for an additional 1 to 2 minutes until the bananas soften and become nicely caramelized.
- Finish the Sauce: Remove the skillet from heat and stir in the vanilla extract to enhance the flavor of the sauce.
- Serve the Dessert: Spoon warm portions of the bread pudding onto serving plates and generously top each with the bananas foster sauce and caramelized bananas.
- Enjoy: Serve immediately for the best texture and flavor experience. Enjoy this rich, comforting dessert!
Notes
- Use stale or day-old bread for the best texture; fresh bread may make the pudding too mushy.
- Optional walnuts and chocolate add wonderful crunch and bursts of flavor but can be omitted for simplicity or allergy considerations.
- Be very cautious when adding rum to the hot butter-sugar mixture as it may flame up.
- For a non-alcoholic version, omit the rum and use vanilla extract or rum flavoring instead.
- This dessert can be prepared a day ahead; reheat gently before serving.
