This recipe was born of necessity after an unfortunate episode of failing to unpack my carry-on bag from a trip. I had received a lovely loaf that got packed away and forgotten for a few days in that bag, leaving me with stale bread and really only one option: bread pudding. This Bananas Foster Bread Pudding was the perfect answer to my unfortunate problem! It transformed that loaf of stale bread into something magical: warm, custardy bread pudding, dotted with caramelized bananas and brown sugar. An optional touch of rum flavoring will make a dish reminiscent of traditional bananas foster without having to flambe a single thing! It’s an easy, comforting dessert that’s especially delicious with creme anglaise, Buttermilk Syrup, or vanilla ice cream.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Stale bread cubes – Old croissants work well here, too. You don’t want soft, fresh bread, as it will just end up soggy. Slightly stale bread will soak up the custard beautifully.
- Bananas – I like barely over-ripe bananas. When they just start getting some brown spots on the peel, that’s perfect.
- Whole eggs and egg yolks – Whole eggs and egg yolks help create a rich base for the custard.
- Milk and heavy cream – This combo creates a smooth, creamy custard. I prefer milk with at least some fat in it, like 2% or whole.
- Brown sugar – Brown sugar is used to caramelize the bananas and bring a deep, richness to the finished bread pudding.
- Kosher salt
- Vanilla extract
- Rum flavoring – This is optional. I leave it out because I don’t care for the flavor, but if you like it, it’s a great addition.
- Cinnamon
- Butter – Always use real butter if you can!
How to Make Bananas Foster Bread Pudding
- First you’ll caramelize some banana slices in butter, brown sugar, and cinnamon. This is done in the oven.
- While those are caramelizing, you’ll rip up or cube your bread or croissants, and create a creamy custard with milk, heavy cream, and eggs.
- You’ll layer you bread, caramelized bananas, and an additional fresh banana in your baking dish, and then cover with your custard mixture, dot with a few pieces of butter, and bake until perfectly puffed and golden.
- Serve warm with vanilla ice cream, Buttermilk Syrup, or creme anglaise.
Storing and Other Tips
- Allow leftovers to cool completely and then cover tightly and refrigerate for up to 4 days for best results.
- Freeze individual portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the microwave, or covered in a 325°F oven until warmed through.
Frequently Asked Questions
I have not tried this, but you should be able to. I would replace the rum flavoring in the custard with 2-3 tablespoons dark or spiced rum, and then reduce the milk by that same amount to maintain the proper liquid ratio in the custard. The rum flavor will likely be more subtle than if you used the extract. Note that some alcohol will remain after baking.
Yes, you can assemble this bread pudding up to 24 hours in advance. Cover tightly and refrigerate until ready to bake. Uncover and bake as directed, adding a few extra minutes to the bake time.
The bread pudding should be puffed and golden but still slightly jiggly near the center. A knife inserted near the center should come out clean when it’s fully cooked.
Bananas Foster Bread Pudding
Ingredients
- 6 cups stale bread or croissant cubes
- 4 medium bananas divided
- 4 eggs
- 3 egg yolks
- 1 ½ cups milk
- 1 ½ cups heavy cream
- 1 cups brown sugar divided
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ teaspoons rum flavoring optional; I leave it out because I don’t like the flavor of rum, but true Bananas Foster has rum in it.
- 1 teaspoon cinnamon divided
- 2 tablespoons butter divided
Instructions
- Preheat oven to 400℉. Line a rimmed baking sheet with heavy-duty foil.
- In a small mixing bowl, combine 3 sliced bananas (about 2 cups) with 1 tablespoon melted butter. Combine ¼ cup brown sugar and 1/4 teaspooon cinnamon and then add them to the bananas and butter. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350℉.
- While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon.
- Spray a 9×13″ dish with non-stick cooking spray and spread ½ of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs.
- Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean. Serve with Crème Anglaise (with ¼ teaspoon ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.
Questions & Reviews
This dessert looks amazing and I can’t wait to try it.
YUMMMY!!!! I love bread pudding! I can hardly wait to try this!!!
To poor allergic Jen,
You could also do the same sort of thing with apples, by the way.
To Kate,
Bread pudding is my ultimate weakness, so I love/hate you for posting this recipe when I’m trying so hard to lose weight!
Kirsten, that’s a great idea. I love bread pudding, but am not a huge fan of raisins that are traditionally added…apple sounds delicious, though! Thanks for the tip. 🙂
This recipe looks delicious. Alas, I am doomed to never sample it, as I am allergic to bananas. 🙁 It makes me sad.
4 eggs and 3 egg yolks. What do you do with leftover egg whites? I suppose one solution is to buy the new cookbook since you mentioned you handle leftover ingredients 🙂 I always put them in a bowl in the fridge waiting for some other recipe to call for whites. If I don’t find one, I just toss them in with the next batch of scrambled eggs.
Scrambled eggs is always a great solution, but did you know that egg whites actually freeze really well? Just label how many you have in a baggie, or place them in a plastic lined ice cube tray, and pop them in the freezer. Then you can pull them out next time you need whites. You can do the same thing if you have left-over yolks!
this looks soooo yummy!!!! 🙂
One thing I wish you gals would do (because i’m way too entirely lazy to do it myself) is post recipes that are made for 1-2 people (single servings, basically).
Like this recipe? *I* would love …. but no one else in my family would.
Oh well ….
and oh yay! Your book is FINALLY on it’s way (I ordered it Saturday? and it’s just shipping today – hrmpphh! *pouts*
I have a super strong sense of smell, I can’t imagine how intense that will be when I get pregnant. I certainly don’t mind a recipe that is not for St. Patty’s Day- there are enough of those around and this looks incredible!
I’m your newest follower … I love your blog and I want to try out everything I see here … great job … I’ll be back often!!!
Um, YUM! And hilarious. Kate, just FYI, you’re in good company with the internet stalking. My MIL (cute Mary Anderson!) gave me your cookbook for my birthday and I’ve been laying in bed at night adding sticky notes and bending down corners ever since! Oh, and yeah, I hunted you down on the internet. The hunter has now become the hunted. Love love love everything you do! And tell Dan Garret says hello. 🙂
Oh, my gosh, your MIL totally is adorable and one of my favorite people in the universe!! I’m so glad you hunted me down!! 🙂 I’m sure Dan tells Garret right back–he’s actually in Logan this week if you guys happen to be there!
I have always wanted to be the first to comment on one of your posts! Woo hoo! This bread pudding looks divine. I am looking forward to trying it! PS I seriously laugh out loud when I read these posts! I feel like I’m sitting here chatting with one of my gal pals so thanks for being so outgoing and fun in your posts!