Take your bread pudding game to the next level with a homemade bananas foster topping.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: bananas foster bread pudding, best bread pudding recipe, bread pudding recipe, old fashioned bread pudding
Servings: 12servings
Calories: 464kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
For the bread pudding:
4tablespoonsunsalted butter, melted, plus more for sides of baking dish
3mediumripe bananas, cut into coins
½cupdark brown sugar
½cupgranulated sugar
1teaspoonsvanilla extract
1teaspoonrum extract (or 2 tablespoons rum liquor)
½teaspoonground cinnamon
3largeeggs, lightly beaten
1(1 pound)loaf Brioche bread, cut into 1’’ cubes (I use the Marketplace Brioche from Walmart; it’s amazing!)
2cupsof milk (I used 1%)
2cupshalf and half
For the vanilla butter sauce:
1stick (½ cup) unsalted butter (can also use Earth Balance vegan butter stick)
½cupheavy whipping cream
½cupdark brown sugar
½cupgranulated sugar
1tablespoonhigh-quality vanilla extract
1teaspoonrum extract (or 2 tablespoons rum liquor)
Instructions
For the bread pudding:
Preheat oven to 350℉. Place a large skillet over medium heat. Add the 4 tablespoons of butter. Once the butter melts, add the sliced bananas. Saute the banans to soften them, about 5 minutes, then add the brown and granulated sugars. Reduce heat to low and stir until sugars are dissolved, about 2 minutes. Remove from heat and stir in the vanilla, rum, and cinnamon. Let cool for 10 minutes.
Butter the sides of an 8x10’’ casserole dish (it needs to hold 10-12 cups). Set aside.
In large bowl, combine the bread cubes, milk, and half and half. Use a rubber spatula to press the bread into the liquid.
Whisk a little bit of the warm banana mixture into the eggs. Add this egg mixture to the full skillet of banana mixture and stir to combine. Add this to the bowl with the bread and milk mixture. Fold together with a rubber spatula and then spread evenly into the prepared pan.
Bake the pudding for 40-50 minutes until it has set and barely jiggles when you shake the pan. It will be golden brown on top, slightly crispy on the outside but moist and tender on the inside. Serve hot with vanilla butter sauce spooned over the top.
For the vanilla butter sauce:
In a medium saucepan, combine the butter, cream, and both sugars. Melt together over medium heat for 5-8 minutes, stirring occasionally, until the mixture thickens slightly and comes to a boil. Boil for 1 minute, stirring continuously, then remove from heat. Stir in the vanilla and rum, then place in a gravy boat to serve immediately over hot bread pudding.
Video
Notes
The bread you are using should be on the dry side. I like to cut mine into cubes, place them on a baking sheet, and let them dry out in the open air all one day before making the bread pudding. You can also dry them out on the baking sheet by baking at 200℉ for 10-15 minutes.Store leftover bread pudding and sauce in the refrigerator for up to 5 days. I like to place single servings in a greased ramekin to reheat at 350℉ for 10-15 minutes, reheating the sauce in a saucepan or in the microwave to serve on top of the pudding as needed.