Creamy Bananas Foster Bread Pudding (Print Version)

Rich custard-soaked bread with caramelized bananas and rum-butter sauce creates this decadent dessert experience.

# What You'll Need:

→ For the Bread Pudding

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

→ For the 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 Cook:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread the bread cubes evenly in the prepared baking dish. Distribute the 3 sliced bananas over the bread.
03 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth and well combined.
04 - Pour the custard mixture evenly over the bread and bananas. Gently press down on the bread to ensure it absorbs the liquid. Let stand for 15 minutes to allow full absorption.
05 - Bake for 45-50 minutes until the top is golden brown and the custard is set but still slightly wobbly in the center. Remove from the oven and let cool for 10 minutes.
06 - While the pudding bakes, melt the butter in a skillet over medium heat. Add the brown sugar and cinnamon, stirring constantly until the sugar completely dissolves and the mixture bubbles.
07 - Add the sliced bananas to the skillet and cook for 1-2 minutes until just softened. Carefully add the dark rum (remove pan from heat if using an open flame), return to heat, and cook for 1 minute until the alcohol reduces slightly.
08 - Stir in the vanilla extract and pinch of salt. Remove from heat. Serve warm bread pudding topped with generous spoonfuls of the Bananas Foster sauce.

# Expert Advice:

01 -
  • The combination of warm custardy bread and sticky rum sauce creates the most incredible comfort food hug
  • It transforms stale bread into something spectacular, making you feel like a kitchen genius
  • The Bananas Foster topping adds that restaurant quality finish that makes everyone think you spent hours
02 -
  • Letting the bread soak for the full 15 minutes is the difference between dry and divine
  • The center should still wobble slightly when you remove it from the oven, as it continues cooking
  • Room temperature ingredients blend more smoothly, so take everything out about 20 minutes before starting
03 -
  • Day old bread is essential here, fresh bread will turn to mush and you'll lose that perfect pudding texture
  • If you want to flambé the sauce, turn off the heat completely before adding the rum and use a long lighter
  • A splash of banana liqueur in the custard adds an extra layer of banana flavor that takes this over the top

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