Banana Foster Bread Pudding (Printable Version)

Rich bread pudding with caramelized bananas and a buttery rum sauce. Satisfying and warm.

# What You’ll Need:

→ Bread Pudding

01 - 6 cups cubed day-old bread
02 - 4 cups whole milk
03 - 4 large eggs
04 - 1 cup packed brown sugar
05 - 2 teaspoons ground cinnamon
06 - 3 ripe bananas, sliced

→ Rum Sauce

07 - 1/2 cup unsalted butter
08 - 1/4 cup dark rum
09 - 1/2 cup packed brown sugar

# Step-by-Step Guide:

01 - Preheat oven to 350°F (175°C). In a large bowl, vigorously whisk together milk, eggs, 1 cup brown sugar, and cinnamon until fully blended.
02 - Add cubed bread to custard, ensuring all pieces are well coated. Allow bread to absorb mixture for 10 minutes, then fold in sliced bananas.
03 - Transfer mixture to a greased 9x13-inch baking dish and smooth the top. Bake uncovered for 45 minutes, or until golden and set in the center.
04 - While pudding bakes, melt butter in a skillet over medium heat. Add 1/2 cup brown sugar and stir until dissolved. Pour in rum and simmer for 2 minutes, stirring constantly until sauce thickens.
05 - Spoon warm bread pudding onto plates and drizzle generously with rum sauce before serving.

# Additional Tips::

01 -
  • Uses simple pantry staples you already have
  • Perfect for using up overripe bananas and leftover bread
  • Rich caramel rum sauce feels like a fancy restaurant dessert at home
  • The whole house smells incredible while it bakes
02 -
  • Dessert is best eaten warm for a gooey decadent texture
  • Banana Foster Bread Pudding freezes beautifully bake ahead for stress free entertaining
  • Great way to use up both stale bread and spotty bananas
03 -
  • Always use day old or slightly stale bread for the best custard. Fresh bread will turn mushy.
  • Do not rush the soaking step. This allows the flavors to really meld and gives the best sliceable texture.
  • Try flambéing the sauce with care to add a true Bananas Foster flair for special occasions.