This Bananas Foster Bread Pudding is a deliciously decadent dessert inspired by the classic New Orleans treat. Made with challah bread, ripe bananas, and a luscious caramel-rum sauce, it’s a warm, custardy dish perfect for any occasion. Whether you’re entertaining guests or craving a cozy indulgence, this easy bread pudding recipe is a crowd-pleaser.
What Makes This Recipe Special
Bananas Foster originated in New Orleans and is traditionally made with bananas, brown sugar, butter, and rum. This bread pudding version captures all those rich, buttery flavors with the added heartiness of baked custard-soaked bread. It’s sweet, gooey, and filled with warm spices—a comforting Southern classic.
Ingredients
For the Bread Pudding:
- 16 oz challah bread, cut into 1-inch cubes
- 4 cups whole milk
- 5 large eggs
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the Bananas Foster Sauce:
- 1/2 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 cup heavy cream
- 1/2 tsp rum extract (or 1 Tbsp light rum)
- 3 ripe bananas, sliced
Instructions
Step 1: Prepare the Custard Base
In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Add bread cubes and toss until fully coated. Cover and refrigerate for at least 1 hour to allow the bread to absorb the custard.
Step 2: Bake the Bread Pudding
Preheat the oven to 350°F (175°C). Spray an 11×7-inch baking dish with nonstick spray. Pour the soaked bread mixture into the dish. Cover with foil and bake for 55-60 minutes or until a knife inserted in the center comes out clean. Set aside.
Step 3: Make the Bananas Foster Sauce
In a skillet over medium heat, melt the butter. Stir in brown sugar, cinnamon, nutmeg, and cloves. Cook until the sugar dissolves, stirring constantly. Add heavy cream and mix until smooth. Stir in bananas and rum extract. Simmer for a couple of minutes.
Step 4: Serve
Pour the warm sauce over the baked bread pudding. Serve each slice with a scoop of vanilla ice cream or whipped cream, if desired.
Tips & Variations
- Soaking time: Letting the bread soak ensures a custardy texture.
- Rum swap: Use real rum instead of extract for a deeper flavor.
- Nutty twist: Top with toasted pecans or walnuts.
- Make ahead: Prepare the pudding the night before and bake the next day.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- To Reheat: Add a splash of milk and bake covered at 350°F until warmed through.
Why You’ll Love It
This Bananas Foster Bread Pudding brings together the best of two worlds: rich, custardy bread pudding and sweet, caramelized banana topping. It’s a show-stopping dessert that’s simple enough for a weeknight but special enough for celebrations.
Give it a try and treat yourself to a little taste of New Orleans!