Save Warm bread pudding layered with caramelized bananas and drizzled with rich rum sauce transforms basic pantry staples into the ultimate comfort dessert. This Banana Foster Bread Pudding brings together tender cubes of bread that soak up a cinnamon custard, all finished with a buttery brown sugar topping that feels extra special, especially served warm.
I still remember making this on a gloomy weekend. The smell alone had everyone rushing to the kitchen and now it is my go-to dessert when I want to treat my family but keep things stress free.
Ingredients
- Cubed day-old bread: Gives the pudding its custardy classic texture and helps avoid waste. Use challah or brioche for extra richness.
- Milk: Is the base of the custard. Whole milk makes it creamier but any milk works.
- Eggs: Bind everything and give the bread structure so it is soft but slices cleanly.
- Brown sugar: Lends a caramel tone that deepens both the pudding and sauce.
- Cinnamon: Brings warmth and highlights the bananas. Use fresh ground for the best flavor.
- Ripe bananas: Add natural sweetness and a creamy bite. Go for bananas with lots of brown spots.
- Rum: Infuses the sauce with a tropical zing. Dark rum gives better flavor than clear.
- Butter: Makes the sauce silky and rich. Choose unsalted for better control.
Instructions
- Prepare and Soak the Bread:
- Cut the day-old bread into cubes about one inch each. In a large bowl whisk together milk eggs brown sugar and cinnamon until fully incorporated. Add bread cubes to the custard mixture and stir gently so every piece soaks it up evenly. Let it rest for at least fifteen minutes to allow the bread to absorb most of the liquid and become soft without falling apart.
- Layer Bananas in Baking Dish:
- Grease a deep baking dish with butter or nonstick spray to prevent sticking. Layer half of the soaked bread mixture into the dish then arrange sliced bananas evenly on top. Finish with the remaining bread mixture spread gently into corners for even baking. This ensures some bites have caramelized banana surprises.
- Bake the Pudding:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Place the baking dish in the center rack and bake for around forty five minutes or until the pudding is golden and barely jiggles in the center. The edges will puff up a bit while the center stays custardy but not wet. Let it cool slightly before serving for the best texture.
- Make the Banana Foster Sauce:
- Melt butter in a wide skillet over medium heat. Sprinkle in brown sugar and stir until it dissolves into the butter and turns glossy. Carefully pour in the rum and let the sauce bubble for a minute so the alcohol cooks off. Let it simmer for a few more minutes until thickened to a pourable caramel. Spoon warm sauce over each serving.
- Serve and Enjoy:
- Place generous scoops of the bread pudding in bowls or plates. Pour plenty of the warm rum sauce over each portion and serve immediately. If you want extra crunch sprinkle toasted pecans or walnuts on top.
Save I am always amazed by how the simplest ingredients can turn into something show stopping. My kids love fighting over the caramelized banana pieces tucked inside and I can never resist stealing a spoonful straight from the pan before dinner is served.
Storage Tips
Bread pudding will keep covered in the fridge for up to five days. Warm individual portions in the microwave or oven with a splash of milk to bring back moisture.
Ingredient Substitutions
Instead of rum try a splash of vanilla extract for a family friendly version. Any rich bread like brioche or even croissants gives great results if you do not have standard sandwich bread.
Serving Suggestions
Spoon over extra sauce and top with a dollop of whipped cream for celebrations. For a breakfast twist serve with Greek yogurt and fresh berries.
Cultural Notes
Inspired by classic Bananas Foster from New Orleans, this bread pudding borrows both the flambéed banana and rum sauce. It combines the festive Southern flavors with comforting home baking, making it perfect for year-round gatherings.
Seasonal Adaptations
Use pears or apples in autumn for a variation Add orange zest in winter for brightness Sprinkle coconut before baking for a tropical summer vibe
Success Stories
A family friend once brought this dessert to my holiday party and it instantly became the talk of the night. No one could believe it started as leftover bread and ripe bananas. It is now the most requested dish at our potlucks.
Freezer Meal Conversion
Bake the pudding and cool completely. Cut into squares and freeze tightly wrapped. Thaw overnight and warm in the oven while you make fresh sauce to serve.
Save However you serve it, this Banana Foster Bread Pudding will become a new favorite. The aroma alone makes it worth baking again and again.
Recipe FAQs
- → Can I use a different type of bread?
Yes, use any crusty bread like brioche or challah for added richness and texture.
- → Is the rum necessary in the sauce?
You can substitute with a splash of vanilla extract or leave it out for an alcohol-free version.
- → How can I add crunch to this dessert?
Mix in toasted pecans or walnuts before baking for a delightful crunch.
- → How should leftovers be stored?
Keep leftovers covered in the refrigerator for up to three days. Warm before serving.
- → Can I make this dish ahead of time?
Assemble and refrigerate the bread mixture overnight, then bake fresh before serving.