Creamy Bananas Foster Pudding (Print Version)
Rich custard bread with caramelized bananas and rum-butter sauce for a luscious dessert treat.
# What You Need:
→ Bread Pudding Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes (about 300 g)
02 - 3 large eggs
03 - 2 cups whole milk (480 ml)
04 - 1 cup heavy cream (240 ml)
05 - 3/4 cup granulated sugar (150 g)
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 3 ripe bananas, sliced
→ Bananas Foster Sauce
10 - 4 tablespoons unsalted butter (60 g)
11 - 1/2 cup packed brown sugar (100 g)
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup dark rum (60 ml)
14 - 2 ripe bananas, sliced
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread bread cubes evenly across prepared baking dish. Distribute 3 sliced bananas over the bread.
03 - Whisk eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in large bowl until fully incorporated and smooth.
04 - Pour custard mixture evenly over bread and bananas. Gently press bread down into liquid to ensure absorption. Let stand 15 minutes.
05 - Bake 45-50 minutes until golden brown and set with slight wobble in center. Remove from oven and cool slightly.
06 - While pudding bakes, melt butter in skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar dissolves and mixture bubbles.
07 - Add sliced bananas to sauce, cook 1-2 minutes until softened. Remove from heat, carefully add rum, return to heat, and cook 1 minute. Stir in vanilla and salt.
08 - Serve warm bread pudding topped with generous spoonfuls of Bananas Foster sauce.
# Expert Hints:
01 -
- Its basically two desserts in one with that custardy bread pudding base and show stopping sauce on top
- The way the rum butter sauce soaks into the warm bread is pure magic
02 -
- Letting the bread soak for the full 15 minutes is non negotiable. I once rushed this step and ended up with dry patches in my pudding.
- The sauce keeps cooking in the pan even after you remove it from heat so pull it when it still looks slightly thinner than you want.
03 -
- If your bread is fresh toast the cubes in a 300°F oven for 15 minutes before using them. This mimics the staling process and helps the bread absorb custard without turning to mush.
- The sauce can be made a few hours ahead and gently reheated just add a splash of cream if it thickens too much.