Creamy Bananas Foster Bread Pudding

The smell of butter caramelizing with brown sugar and cinnamon still takes me back to my first restaurant job, where we would make tableside Bananas Foster. The drama of the rum flambé always made guests gasp, and that smoky, burnt-sugar aroma became etched in my memory. Years later, I found myself staring at some stale brioche and overripe bananas, wondering what would happen if I folded that magic into bread pudding. The result was this absolute winner of a dessert.

I served this at a dinner party last winter during a brutal cold snap, and my friend Sarah actually licked her bowl clean. She called me the next morning asking for the recipe, saying she had dreamed about the caramelized bananas. Theres something about warm bread pudding on a cold night that feels like a hug from the inside out.

Ingredients

• Day-old brioche or challah: These enriched breads absorb custard beautifully without turning mushy, and their slight sweetness complements the caramel sauce perfectly
• Whole milk and heavy cream: The combination creates that luxurious, velvety texture that makes bread pudding feel indulgent rather than just wet bread
• Ripe bananas: Look for bananas with plenty of brown spots, they are sweeter and will caramelize better in the sauce
• Dark rum: The deep molasses notes in dark rum provide that signature Bananas Foster flavor, though you can use bourbon in a pinch
• Brown sugar: Its molasses content creates that deep amber color and complex caramel flavor that white sugar just cannot match

Instructions

Prep your baking vessel:

Preheat your oven to 350°F and generously butter a 9x13-inch baking dish, getting into all the corners so nothing sticks

Build the foundation:

Spread those brioche cubes evenly across your dish and scatter three sliced bananas over the top, tucking some pieces between the bread for hidden pockets of fruit

Whisk up the custard:

In a large bowl, beat eggs with milk, cream, granulated sugar, vanilla, cinnamon, and salt until the sugar dissolves completely and the mixture is smooth

Let it soak:

Pour the custard over everything, pressing the bread down gently to help it drink up all that liquid, then let it rest for 15 minutes so every cube gets saturated

Bake until golden:

Bake for 45-50 minutes until the top is golden brown and the center is set but still has a slight wobble, like a perfect cheesecake

Make the magic sauce:

While the pudding bakes, melt butter in a skillet over medium heat, stir in brown sugar and cinnamon, and let it bubble until the sugar dissolves into a smooth caramel

Caramelize the bananas:

Add sliced bananas to the skillet and cook for just a minute or two until they soften but hold their shape

Add the rum carefully:

Pour in the rum off the heat if you are nervous about flames, return to the stove, and let it cook down for a minute before stirring in vanilla and a pinch of salt

Bring it all together:

Serve the warm bread pudding in bowls and spoon that luscious Bananas Foster sauce over the top, letting it drip into all the crevices

Save

This recipe has become my go-to when I need to feed a crowd but want something that feels special. Last month, my aunt asked for the recipe before she even finished her first bite, and that is usually the highest compliment at family gatherings.

Making It Ahead

You can assemble the entire bread pudding the night before and keep it covered in the refrigerator, which actually helps the bread absorb even more custard. Just add 5-10 minutes to the baking time if you are baking it cold from the fridge.

Serving Suggestions

A scoop of vanilla ice cream melting over the warm pudding creates the best temperature contrast, but lightly sweetened whipped cream works too. For a dinner party finish, a dusting of powdered sugar makes it look restaurant ready.

Customization Options

Toast chopped pecans or walnuts and scatter them over the sauce for crunch, or add a tablespoon of bourbon to the custard mixture for an extra kick. Some nights I fold chocolate chips into the bread before pouring in the custard because chocolate and banana were meant to be together.

• Add a pinch of nutmeg to the custard for warm spice depth
• Use coconut milk instead of regular milk for a tropical twist
• Throw in some diced apples along with the bananas for autumn variation

Save

There is something deeply satisfying about turning would-be waste into such a luxurious dessert, and the way the caramel sauce gets into every bite makes it impossible to stop at just one serving.

Recipe FAQs

→ What type of bread works best for this bread pudding?

Day-old brioche or challah bread works best due to their rich, buttery texture that absorbs the custard beautifully. If unavailable, French bread can be substituted, though the result will be slightly less rich.

→ Can I make this pudding without alcohol?

Yes, you can omit the rum in both the custard and sauce. The dish will still be delicious, though you'll miss the distinctive rum flavor. For a non-alcoholic version, consider adding a bit more vanilla extract or a splash of rum extract for flavor.

→ How do I prevent the bread pudding from being too soggy?

Use day-old bread that's slightly dried out, as fresh bread will absorb too much liquid and become mushy. Also, let the bread soak in the custard for exactly 15 minutes before baking - longer soaking leads to sogginess.

→ What's the best way to serve this bread pudding?

Serve warm, straight from the oven, with generous spoonfuls of the Bananas Foster sauce. For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

→ Can I prepare this pudding ahead of time?

The bread pudding can be assembled and refrigerated overnight before baking. However, it's best to prepare the Bananas Foster sauce fresh just before serving for optimal flavor and texture.