Transform ordinary bread pudding into an extraordinary dessert with this Ultimate BANANAS FOSTER BREAD PUDDING recipe. This decadent treat combines the comfort of traditional bread pudding with the bold flavors of the classic New Orleans bananas foster – featuring caramelized bananas, warm spices, and a hint of rum that creates an unforgettable dining experience.
Why You’ll Love This Recipe
This Ultimate BANANAS FOSTER BREAD PUDDING delivers restaurant-quality results in your own kitchen. The combination of custard-soaked challah bread creates an incredibly rich and creamy texture, while the caramelized banana sauce adds layers of complex flavor with notes of brown sugar, cinnamon, and rum. It’s perfect for special occasions, holiday gatherings, or when you want to impress dinner guests with minimal effort. The make-ahead friendly nature means you can prepare it hours in advance, and the aroma alone will have everyone gathering in the kitchen before it’s even served.
Ingredients You’ll Need
For the Bread Pudding
- 8 cups challah bread, cut into 1-inch cubes (about 1 large loaf)
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
For the Sauce
- 4 tablespoons butter
- ¾ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon rum extract
- ¼ cup heavy cream
- 3 large ripe bananas, sliced into ½-inch rounds
How to Make BANANAS FOSTER BREAD PUDDING
Step-by-Step Instructions
Prepare the Base: Preheat your oven to 350°F and grease a 9×13-inch baking dish. Arrange the challah bread cubes evenly in the prepared dish, allowing them to overlap slightly for the best texture.
Create the Custard: In a large mixing bowl, whisk together the whole milk, eggs, granulated sugar, cinnamon, and vanilla extract until completely smooth. The mixture should be well-combined with no visible egg streaks.
Soak the Bread: Pour the custard mixture over the bread cubes, ensuring every piece is thoroughly coated. Gently press down on the bread with a spatula to help it absorb the liquid. Let stand for 15 minutes to allow proper absorption.
Bake the Pudding: Cover the dish with aluminum foil and bake for 35-40 minutes. Remove the foil and continue baking for 10-15 minutes until the top is golden brown and the center is set but still slightly jiggly.
Prepare the Bananas Foster Sauce: While the bread pudding bakes, melt butter in a large skillet over medium heat. Add the packed brown sugar, cinnamon, nutmeg, and cloves, stirring constantly until the mixture bubbles and becomes fragrant, about 2-3 minutes.
Add the Cream and Bananas: Slowly pour in the heavy cream while whisking continuously to prevent lumps. Add the rum extract and sliced bananas, cooking gently for 2-3 minutes until the bananas are heated through and slightly caramelized.
Serve: Remove the bread pudding from the oven and let it cool for 5 minutes. Serve warm portions topped generously with the bananas foster sauce.
Helpful Tips
Choose day-old challah bread for the best results, as it absorbs the custard mixture more effectively without becoming too soggy. If using fresh bread, leave the cubes out overnight or toast them lightly in the oven for 5-7 minutes. When selecting bananas, opt for fruit that’s ripe but still firm – overly soft bananas will break down too much during cooking and create a mushy texture in the sauce.
For the smoothest custard, temper your eggs by slowly adding a small amount of the warm milk mixture while whisking, then gradually combine everything together. This prevents the eggs from scrambling. The bread pudding is properly done when a knife inserted in the center comes out mostly clean with just a few moist crumbs.
Details
Prep Time: 20 minutes (plus 15 minutes soaking time) Cook Time: 50-55 minutes
Total Time: 1 hour 25 minutes Servings: 8-10 generous portions Difficulty Level: Intermediate
Notes
This Ultimate BANANAS FOSTER BREAD PUDDING can be assembled up to 4 hours ahead of baking – simply cover and refrigerate until ready to cook. If baking from cold, add an extra 10-15 minutes to the cooking time. The rum extract provides the classic bananas foster flavor without alcohol, but you can substitute with 2 tablespoons of dark rum if preferred. For extra richness, serve with a dollop of vanilla ice cream or freshly whipped cream.
Brioche or French bread can be substituted for challah if needed, though challah’s egg-rich composition creates the most luxurious texture. Store any leftover sauce separately in the refrigerator and gently reheat before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can assemble the bread pudding up to 4 hours in advance and refrigerate until ready to bake. The sauce can be made up to 2 days ahead and reheated gently on the stovetop.
What if I don’t have challah bread? Brioche, French bread, or even thick-cut Texas toast work well as substitutes. The key is using a rich, slightly sweet bread that can absorb the custard without falling apart.
Can I use different spices? Absolutely! Try adding cardamom, allspice, or even a pinch of cayenne for warmth. Just keep the total spice amount similar to maintain balance.
How do I know when it’s done? The bread pudding should be golden brown on top with a center that’s set but still has a slight jiggle when gently shaken. A knife inserted in the center should come out with minimal wet custard.
Can I freeze leftovers? The bread pudding freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven. The sauce is best made fresh.
Storage Instructions
Store leftover BANANAS FOSTER BREAD PUDDING covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or warm larger portions in a 325°F oven for 10-15 minutes. The bananas foster sauce should be stored separately in an airtight container and can be refrigerated for up to 5 days. Gently reheat the sauce on the stovetop over low heat, stirring frequently to prevent burning.
For longer storage, wrap cooled bread pudding tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw completely before reheating. Note that previously frozen bread pudding may have a slightly different texture but will still be delicious.
Related Recipes
Explore more indulgent desserts at https://runoflif.com including our Classic Bread Pudding with Bourbon Sauce, Cinnamon Roll French Toast Casserole, and New Orleans-Style Beignets that pair perfectly with this bananas foster creation.
Conclusion
This Ultimate BANANAS FOSTER BREAD PUDDING brings together the best of both dessert worlds – the comforting familiarity of bread pudding with the sophisticated flavors of bananas foster. The result is a show-stopping dessert that’s surprisingly approachable for home cooks. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating your family to something extraordinary, this recipe delivers consistent, impressive results every time. The combination of textures and flavors creates a memorable dining experience that will have everyone requesting the recipe.