We’re big fans of bread pudding. First – although we know that not everyone would agree – in our world there are no bad bread puddings. There are good bread puddings. And better bread puddings. And then there are the best bread puddings.

The best bread puddings are rich and custardy. They’re made with light, fluffy bread that puffs up like a souffle as it finishes cooking. Best of all, these bread puddings have a lovely hard sauce poured over them. This bread pudding is all of those things.

It’s an adaptation of that famous New Orleans dessert, Bananas Foster, crossed with another Southern classic, bread pudding. The best part of all is (of course) the sauce, which is absolutely swoon-worthy and really makes this dish feel like dessert.

Bananas Foster Bread Pudding with Rum Sauce
By Lori & Paul
Serves: 6-8

Ingredients:

Butter, for greasing pan
12 ounces crusty French bread, cubed
7 eggs
4 1/2 cups whole milk
1 banana, pureed
1 cup brown sugar
1/2 cup dark rum
1/2 cup raisins
2 bananas, sliced

Directions:

Preheat over to 350°F. Butter a 9×13-inch glass pan.

Place bread cubes in a large bowl. In a separate bowl, whisk eggs, milk and pureed banana with brown sugar and rum. Pour over bread cubes and allow to soak for 30 minutes, tossing a couple of times to ensure good saturation.

Layer half of the bread mixture into your 9×13 pan and top with half of the raisins and banana slices. Pour in the rest of the bread mixture and top with the remaining raisins and banana.

Cover the pan tightly with foil. Bake for 45 minutes before removing foil. Then bake for an additional 30 minutes or until pudding is browned and puffed and any eggy custard in the center of the pan is set.

Serve warm with a drizzle of rum sauce.

Rum Sauce

Ingredients:

6 Tablespoons butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon cinnamon
2 teaspoon vanilla extract
1/2 cup + 2 tablespoon dark rum

Directions:

In a small sauce pan, heat butter, brown sugar and heavy cream to a slight boil. Add cinnamon, vanilla and 1/2 cup rum, whisking constantly. Remove from heat and add remaining 2 tablespoons of rum. Stir until incorporated. Serve warm.

Print This Post Print This Post

You might also like

4 thoughts on “Bananas Foster Bread Pudding

  1. mike koster said:

    is the heavy cream a 1/2 cup? it just says 1/2 heavy cream

    • realbutter said:

      Hi Mike, yes the recipe should call for a 1/2 cup heavy cream. We’ve updated the recipe – thank you for your message!

  2. Michaela Blake said:

    Could you make this recipe with rum flavoring?

  3. realbutter said:

    Michaela,

    Rum flavoring is concentrated, so you’d need to use considerably less than 1/2 cup and make up the difference in liquid with something else. You’d have to play around with it to see if it works.

    Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *