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
I just discovered your blog in Mormon Times. So glad I did! Your bread pudding recipe is the first to tempt me since I found one using blueberries. Can’t wait to try it!
I didn’t have any cream and so I used 2% milk. It was still very rich and tasty!
This recipe looks great!
Is there any way to make bread pudding with less EGGS??? I just hate egg and it’s hard for me to eat foods with lots of eggs because I can’t convince myself that I can’t taste the eggs. It’s immature I know. Do I have any options but to cry and let it go?
Kate- that looks awesome!
Two of the best desserts ever combined into one. Delish!
Oh I love you and all your weird! 🙂 I have a deep hatred for bananas but because I love you and you’ve never steered my wrong I’m going to have to give this a try!
You two are so CUTE! Reading your blog is one of the highlights of my morning. I have even made several of your recipes and they have all turned out great. My kids love the stained glass jello. Anyway, both of your bring a smile to my mornings.