Creamy Bananas Foster Bread Pudding (Printable)

Decadent dessert featuring custard-soaked bread, caramelized bananas, and rum-butter sauce inspired by famous Bananas Foster.

# What You'll Need:

→ Bread Pudding Base

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

→ Bananas Foster Sauce

10 - 4 tablespoons unsalted butter
11 - 1/2 cup packed brown sugar
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 Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly in the prepared baking dish. Arrange 3 sliced bananas over the bread.
03 - In a large bowl, whisk together eggs, 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 golden brown and set but still slightly wobbly in the center. Remove from oven and let cool for 10 minutes.
06 - While pudding bakes, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar dissolves and mixture begins to bubble.
07 - Add sliced bananas to the caramel mixture and cook for 1-2 minutes until just softened. Carefully add dark rum (remove pan from heat if using an open flame). Return to heat and cook for 1 minute.
08 - Stir in vanilla extract and a pinch of salt. Serve warm bread pudding topped with generous spoonfuls of Bananas Foster sauce.

# Expert Tips:

01 -
  • Its like having Bananas Foster and bread pudding wrapped into one incredible dessert that feels fancy but comes together easily
  • The rum butter sauce creates these gorgeous pockets of caramel throughout the pudding that make every bite special
02 -
  • Let the bread soak for the full 15 minutes or you'll end up with dry spots in the pudding
  • The center will continue cooking as it rests, so pulling it out when it's slightly wobbly is perfect
03 -
  • Don't rush the caramel sauce because the brown sugar needs time to fully dissolve or you'll end up with grainy texture
  • Let the pudding rest for at least 10 minutes before serving so it slices cleanly and holds its shape

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