Bananas Foster Bread Pudding: The Ultimate Recipe Guide

Bananas Foster Bread Pudding: Prepare to be transported to a New Orleans jazz club with every single bite! Imagine the warm, comforting embrace of classic bread pudding, elevated to a decadent new level with the rich, caramelized flavors of Bananas Foster. This isn’t just dessert; it’s an experience.

Bananas Foster, a beloved dessert born in the heart of the French Quarter at Brennan’s restaurant, is steeped in history. Legend has it that it was created in the 1950s to honor Richard Foster, a friend of the Brennan family. The combination of bananas, butter, brown sugar, cinnamon, and rum, flambéed to perfection, quickly became a New Orleans staple. We’ve taken that iconic flavor profile and infused it into a bread pudding that’s sure to become a family favorite.

What makes Bananas Foster Bread Pudding so irresistible? It’s the perfect marriage of textures: the soft, custardy bread pudding contrasted with the slightly crisp, caramelized banana topping. The warm spices and rum create a symphony of flavors that dance on your palate. Plus, it’s surprisingly easy to make! Whether you’re looking for a show-stopping dessert for a special occasion or a comforting treat on a chilly evening, this recipe is guaranteed to impress. Get ready to indulge in a taste of New Orleans right in your own kitchen!

this Recipe

Ingredients:

• For the Bread Pudding:
• 1 loaf (about 1 pound) brioche bread, challah, or French bread, cut into 1-inch cubes
• 6 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons dark rum
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• For the Bananas Foster Sauce:
• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream
• ¼ cup dark rum
• 2 ripe but firm bananas, sliced ½-inch thick
• Pinch of salt
• Optional Toppings:
• Vanilla ice cream
• Whipped cream
• Chopped pecans or walnuts

Preparing the Bread Pudding Base:

1. Prepare the Bread: The first thing we need to do is get our bread ready. Spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until the bread is lightly toasted and dried out. This step is crucial because it prevents the bread pudding from becoming soggy. Keep a close eye on them, as they can burn quickly. Let the toasted bread cubes cool slightly.
2. Whisk the Custard Base: In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, dark rum, vanilla extract, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is fully dissolved. This custard base is what will transform the toasted bread into a luscious bread pudding. Don’t be afraid to whisk vigorously to ensure everything is properly incorporated.
3. Combine Bread and Custard: Place the slightly cooled toasted bread cubes in a large bowl. Pour the custard mixture over the bread cubes, making sure all the bread is evenly saturated. Gently press down on the bread to help it absorb the custard. Let the bread soak in the custard for at least 30 minutes, or even better, for an hour. This soaking time allows the bread to fully absorb the custard, resulting in a moist and flavorful bread pudding. You can even soak it overnight in the refrigerator for an even richer flavor. If you refrigerate it, let it sit at room temperature for about 30 minutes before baking.

Baking the Bread Pudding:

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the dish and make it easier to serve.
2. Pour into Baking Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. If you have any stray bread cubes sticking up, gently press them down into the custard.
3. Bake the Bread Pudding: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean, with just a little bit of moistness. The baking time may vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
4. Cool Slightly: Remove the bread pudding from the oven and let it cool slightly before serving. This allows the bread pudding to set up a bit more and makes it easier to slice.

Making the Bananas Foster Sauce:

1. Melt the Butter: In a large skillet over medium heat, melt the butter. Use a skillet large enough to accommodate all the bananas later.
2. Add Brown Sugar: Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes. Be careful not to burn the sugar.
3. Stir in Heavy Cream: Gradually stir in the heavy cream. The mixture will bubble up, so be careful. Continue to cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
4. Add Rum and Flambé (Optional): Remove the skillet from the heat. Carefully pour in the dark rum. If you want to flambé the sauce, use a long-handled lighter or match to ignite the rum. Be very careful when doing this, as the flames can be high. Let the flames burn off for a few seconds, then gently shake the pan to extinguish them. If you prefer not to flambé, simply stir in the rum. The alcohol will cook off as the sauce simmers.
5. Add Bananas: Gently stir in the sliced bananas and a pinch of salt. Cook for 1-2 minutes, or until the bananas are heated through and slightly softened. Be careful not to overcook the bananas, as they will become mushy.

Assembling and Serving:

1. Slice the Bread Pudding: Cut the slightly cooled bread pudding into squares.
2. Serve with Sauce: Spoon the warm Bananas Foster sauce over each slice of bread pudding. Make sure each serving gets a generous amount of bananas.
3. Add Toppings (Optional): Top with a scoop of vanilla ice cream, whipped cream, and/or chopped pecans or walnuts, if desired. These toppings add extra flavor and texture to the dessert.
4. Serve Immediately: Serve the Bananas Foster Bread Pudding immediately while it’s warm and the sauce is still gooey. Enjoy!

Conclusion:

This Bananas Foster Bread Pudding isn’t just dessert; it’s an experience. The warm, comforting bread pudding base, soaked in that decadent, rum-infused caramel sauce, is truly unforgettable. The soft, yielding texture of the bread combined with the sweet, caramelized bananas creates a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!). It’s a must-try because it elevates a classic dessert to something truly special, perfect for impressing guests or simply treating yourself to a little bit of luxury.

But the best part? It’s surprisingly easy to make! Don’t let the fancy name intimidate you. With simple ingredients and straightforward instructions, you can whip up this show-stopping dessert in no time. It’s the perfect recipe to have in your back pocket for those occasions when you want to impress without spending hours in the kitchen.

Serving Suggestions and Variations:

There are so many ways to enjoy this Bananas Foster Bread Pudding! For a truly decadent experience, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold ice cream against the warm pudding is a match made in heaven. A sprinkle of chopped pecans or walnuts adds a delightful crunch and nutty flavor.

If you’re feeling adventurous, try these variations:

* Chocolate Chip Bananas Foster Bread Pudding: Add a cup of chocolate chips to the bread pudding mixture for an extra layer of indulgence.
* Cinnamon Swirl Bananas Foster Bread Pudding: Swirl a mixture of cinnamon and sugar into the bread pudding before baking for a warm, spicy twist.
* Bourbon Bananas Foster Bread Pudding: Substitute bourbon for rum in the caramel sauce for a richer, more complex flavor.
* Individual Bananas Foster Bread Puddings: Bake the bread pudding in individual ramekins for a beautiful presentation.

You can also adjust the sweetness to your liking. If you prefer a less sweet dessert, reduce the amount of sugar in the caramel sauce. For a richer flavor, use brioche or challah bread instead of regular bread.

Now it’s your turn!

I truly believe that this Bananas Foster Bread Pudding will become a new favorite in your household. It’s the perfect dessert for any occasion, from casual weeknight dinners to special celebrations. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I can’t wait to hear about your experience!

Please, give this Bananas Foster Bread Pudding recipe a try and let me know how it turns out. Share your photos and comments on social media using [Your Hashtag Here]. I’m eager to see your creations and hear your feedback. Happy baking!