Bananas Foster Bread Pudding

It all started one rainy Sunday afternoon when I was craving something warm and comforting. I had leftover challah bread, some ripe bananas, and a sweet tooth that wouldn’t quit. As I stood in the kitchen, I remembered a vacation in New Orleans and the unforgettable Bananas Foster I had at a local jazz café. That flavor memory sparked inspiration—why not combine a classic Southern dessert with the cozy charm of bread pudding?

This Bananas Foster Bread Pudding is a dream come true for beginner cooks. It’s rich, gooey, full of caramelized banana goodness, and best of all—it’s simple to make. With easy-to-follow steps and everyday ingredients, it offers an impressive dessert with little fuss. Plus, it’s perfect for using up leftover bread and ripe bananas—making it both resourceful and satisfying.

Why This Recipe is Special

• Inspired by New Orleans: This dessert pays homage to Bananas Foster, a flambéed dish created in the Big Easy.
• Simple ingredients, fancy results: Although it looks like something from a fine dining menu, it’s made from pantry staples.
• Beginner-friendly: No advanced skills or special tools needed—just a mixing bowl, oven, and a sweet tooth.
• Perfect make-ahead dessert: You can prep it ahead of time and bake when you’re ready.
• Great use for leftovers: Ideal for leftover bread or extra bananas nearing their prime.

Ingredients and Preparation

Challah Bread
A rich, eggy bread that soaks up the custard mixture beautifully, creating a soft but structured pudding.
Alternative: Brioche, French bread, or even croissants for added indulgence.

Milk
Creates the base of the custard, ensuring a creamy interior.
Alternative: Almond milk or oat milk for a dairy-free option.

Eggs
Bind everything together and contribute to the custard texture.
Alternative: Use flax eggs or egg replacers for a vegan version (texture may vary).

Sugar
Sweetens the custard without overwhelming the dish.
Alternative: Coconut sugar or light brown sugar for a deeper flavor.

Vanilla Extract
Adds warmth and enhances the banana flavor.
Alternative: Almond extract (sparingly) or maple syrup for added depth.

Cinnamon, Nutmeg, Cloves
These spices add warmth and that comforting “holiday” aroma.

Bananas
Soft and sweet, they caramelize in the sauce for rich, fruity flavor.
Tip: Use very ripe bananas for best results.

Butter
Forms the base of the rich caramel sauce.
Alternative: Vegan butter works well too.

Brown Sugar
Melts into the butter for a deep, molasses-rich caramel.

Rum Extract
Mimics the iconic Bananas Foster flavor without alcohol.
Alternative: A splash of real rum (about 1 tablespoon per ½ tsp extract).

Heavy Cream
Adds body and richness to the sauce.
Alternative: Full-fat coconut milk or a thick non-dairy cream.

Step-by-Step Instructions

Step 1
Whisk together eggs, milk, sugar, vanilla, and cinnamon in a large mixing bowl until smooth. This creates the custard base for the pudding.

Step 2
Add cubed challah bread into the bowl with the custard, gently folding until all pieces are well coated. Cover and refrigerate for at least 1 hour so the bread absorbs the mixture.

Step 3
Preheat your oven to 350°F. Grease an 11×7-inch baking dish with non-stick spray. Pour the soaked bread mixture into the dish, cover it with foil, and bake for 55-60 minutes. You’ll know it’s done when a knife inserted into the center comes out clean.

Step 4
While the pudding bakes, make the Bananas Foster sauce. Melt butter in a skillet over medium heat, then add brown sugar and spices. Stir constantly until the sugar dissolves. Add cream and stir to combine. Finally, add sliced bananas and rum extract. Let it simmer for a minute or two until glossy and thick.

Step 5
Once the bread pudding is baked, remove it from the oven and pour the warm banana caramel sauce over the top. Serve immediately for a melty, sweet dessert experience.

Beginner Tips and Notes

• Soaking time is key: Letting the bread soak ensures a moist, custardy texture. Don’t skip it.
• Don’t rush the sauce: Stir constantly and cook over medium heat to avoid burning the sugar.
• Cover while baking: Foil helps prevent the top from over-browning while the inside sets.
• Make-ahead friendly: You can assemble the bread pudding the night before and bake it fresh the next day.
• Clean slicing: Let the pudding rest for 5–10 minutes before slicing for neater servings.

Serving Suggestions

• Vanilla Ice Cream: A scoop on top melts into the warm pudding and sauce.
• Whipped Cream: Adds a light, fluffy contrast to the dense pudding.
• Toasted Pecans or Walnuts: Sprinkle on top for crunch and extra richness.
• Dark Chocolate Shavings: For an elegant twist.
• Coffee or Espresso: Complements the dessert perfectly as an after-dinner treat.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, add a splash of milk, cover with foil, and bake at 350°F for 10–15 minutes. You can also freeze portions for up to 2 months—wrap tightly and store in freezer bags.

FAQ About Bananas Foster Bread Pudding

More Relevant Recipes

• Seeded Oat Bread (No Kneading!)
• Sweet Alabama Pecan Bread
• Blueberry Cream Cheese Bread

Print