Bananas Foster Bread Pudding

This bananas foster bread pudding transforms classic New Orleans flavors into a comforting dessert that brings together the caramelized goodness of bananas foster with the homey satisfaction of bread pudding. The rich rum-flavored sauce cascades over custardy bread for a dessert that feels both nostalgic and decadent.

I first made this for a holiday gathering when I wanted something beyond the usual pies and cookies. It disappeared faster than any dessert I've ever served, with guests literally scraping the dish clean and requesting the recipe before leaving.

Ingredients

• Texas Toast: Enriched white bread; fresh bread works but slightly stale bread absorbs the custard better without getting too soggy
• Milk: Whole milk creates the richest custard, but 2% works well too
• Large eggs: Provide structure and richness to the pudding base
• Ground cinnamon: Adds warmth to both the pudding and sauce layers
• Vanilla extract: Enhances the sweetness without adding more sugar
• Granulated sugar: Sweetens the custard without overwhelming it
• Butter: Unsalted butter gives you better control over the final flavor
• Brown sugar: Dark brown sugar provides deeper molasses notes
• Nutmeg: Freshly grated nutmeg offers more pronounced flavor
• Cloves: Just a pinch provides aromatic depth
• Rum extract: Gives the signature bananas foster flavor without alcohol
• Heavy cream: Creates a silky smooth sauce that coats each bite
• Bananas: Choose ripe but firm bananas with some yellow and brown spots

Step-by-Step Instructions

Prep the Bread:

Allow bread cubes to sit out for several hours or overnight. This drying process helps the bread absorb the custard mixture without becoming overly soggy. If pressed for time, spread the cubes on a baking sheet and place in a 200°F oven for 10 minutes to speed up the process.

Create the Custard Mixture:

Whisk eggs thoroughly until completely blended before adding milk, sugar, cinnamon, and vanilla. Make sure the eggs are well incorporated to prevent eggy streaks in the final pudding. The mixture should be smooth and consistent in color.

Soak the Bread:

Pour the custard mixture over the bread cubes, ensuring every piece gets submerged. Gently press down on the bread to help absorption without crushing the cubes. The refrigeration period is crucial for proper soaking, so avoid skipping this step.

Bake to Perfection:

Transfer the soaked bread mixture including all liquid to the baking dish, spreading it evenly. The foil covering prevents the top from browning too quickly before the center sets. When testing for doneness, the knife should come out mostly clean with perhaps a bit of moisture but no uncooked custard.

Prepare the Bananas Foster Sauce:

Melt butter completely before adding sugar and spices to prevent graininess. Keep the heat medium to avoid burning the sugar which happens quickly. The mixture will bubble actively when you add the cream, so be prepared and exercise caution.

Assemble and Serve:

Pour the warm sauce over the bread pudding immediately before serving for maximum impact. The contrast between the warm sauce and slightly cooled pudding creates perfect temperature balance. Vanilla ice cream adds a beautiful creamy contrast to the warm, spiced dessert.

Save

The addition of cloves in this recipe is my secret weapon. Most bananas foster recipes skip this spice, but that tiny pinch transforms the flavor profile from good to unforgettable. My grandmother always said cloves were the hidden key to her baking, and this recipe proves her right every time.

Perfect Bananas Selection

The ripeness of your bananas significantly impacts this dessert. Choose bananas that are ripe with some brown spots but still hold their shape. Overly ripe bananas will disintegrate in the sauce while underripe ones remain too firm and lack sweetness. The perfect banana will mash slightly when pressed but not collapse completely. If your bananas aren't quite ripe enough, place them in a paper bag with an apple for 24 hours to speed ripening.

Make It Boozy

While this recipe uses rum extract for family-friendly appeal, traditional bananas foster incorporates real rum and the dramatic flambé technique. To create an adult version, replace the rum extract with 3 tablespoons dark rum added to the sauce after removing from heat. For the classic flambé effect, add an additional 2 tablespoons rum, carefully ignite with a long match, and allow the flames to subside before pouring over the pudding. Always exercise extreme caution when working with alcohol and open flames.

Serving Suggestions

This dessert shines when served warm rather than hot, allowing the flavors to meld while preventing burned mouths. Beyond vanilla ice cream, consider serving with freshly whipped cream or a sprinkle of toasted pecans for textural contrast. For an elegant presentation, portion into individual ramekins before adding the sauce, allowing each guest their personal serving. During holiday gatherings, I place the bread pudding on a side table with toppings so guests can customize their portions.

Frequently Asked Questions About Recipes

→ Can I use a different type of bread?

Yes, any sturdy bread like brioche or challah works well, but avoid overly soft or thin bread to prevent a soggy texture.

→ Can I make this dish ahead of time?

Yes, you can assemble the bread pudding and refrigerate it for a few hours before baking. Prepare the sauce just before serving for the best taste.

→ What can I use instead of rum extract?

You can substitute rum extract with a splash of vanilla extract or omit it entirely for a non-alcoholic option.

→ Can I freeze leftovers?

Yes, both the bread pudding and sauce can be frozen separately. Reheat the pudding in the oven and the sauce on the stovetop before serving.

→ Are there any topping suggestions?

Vanilla ice cream, whipped cream, or caramelized bananas are great toppings to complement this dessert.