Bananas Foster Bread Pudding Recipe
This Bananas Foster Bread Pudding combines the comforting texture of classic bread pudding with the rich, caramelized flavors of Bananas Foster sauce. Made with stale French bread soaked in a spiced custard, baked to perfection, and topped with a luscious buttery banana sauce, this dessert is perfect for a cozy treat or an impressive dinner party finale.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding:
- 5 cups stale French bread, cubed
- 3 large eggs
- ½ cup light brown sugar, packed
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 ¼ cups half and half
Bananas Foster Sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons corn syrup
- Pinch ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 3 tablespoons heavy cream
- 1 large banana, sliced
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350°F (175°C) and position the rack in the bottom third of the oven. Spray the bottom and sides of four 8-ounce ramekins with nonstick baking spray, then place them on a baking sheet for stability.
- Fill Ramekins with Bread: Divide the cubed stale French bread evenly among the ramekins, filling each with a heaping cup of bread pieces.
- Make Custard Mixture: In a medium bowl, whisk together the eggs, light brown sugar, kosher salt, ground cinnamon, and half and half until well combined and smooth.
- Soak Bread in Custard: Pour approximately ¾ cup of the custard mixture over the bread cubes in each ramekin, allowing the bread to absorb the liquid evenly.
- Bake Covered: Cover each ramekin with foil and bake in the preheated oven for 25 minutes to allow the custard to set gently.
- Bake Uncovered Until Set: Remove the foil and continue baking for an additional 20-25 minutes, or until the bread pudding is firm and set in the center.
- Prepare Bananas Foster Sauce: While the bread pudding bakes, melt the unsalted butter in a medium skillet over medium heat. Add brown sugar, granulated sugar, corn syrup, ground nutmeg, ground cinnamon, and kosher salt. Stir gently as the butter melts and the mixture begins to bubble.
- Thicken Sauce: Whisk in the heavy cream and cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Add Bananas and Flavorings: Stir in the sliced bananas and continue cooking until the sauce thickens further and coats the bananas well. Remove from heat and stir in vanilla and rum extracts.
- Serve: Spoon the warm Bananas Foster sauce over each bread pudding ramekin and serve immediately for a rich, indulgent dessert.
Notes
- Using stale bread is key to achieving the proper texture for bread pudding as it absorbs the custard without becoming mushy.
- If you don’t have French bread, you can substitute with brioche or challah for a richer flavor.
- For a boozy twist, you can add a tablespoon of dark rum to the Bananas Foster sauce while cooking, if desired.
- Ramekins can be substituted with any oven-safe baking dish; adjust the baking time accordingly.
- Allow the bread pudding to cool slightly before serving if you prefer a less hot dessert.
