Take everything you love about classic bread pudding — its custardy center, golden top, and cozy spice — and combine it with the indulgent flair of Bananas Foster, and you’ve got a dessert that’s unforgettable.
This Bananas Foster Bread Pudding is baked to perfection with rich custard-soaked brioche, layered with fresh bananas, and topped with a sticky, buttery rum sauce that caramelizes in the oven. It’s bold, boozy, gooey, and perfect for holidays, dinner parties, or whenever you want to impress without stress.
Why You’ll Love This Recipe
- Two Southern classics in one indulgent dessert
- Gooey inside, golden on top, with sweet caramelized bananas
- Perfect make-ahead dish for parties or brunch
- Flavored with real dark rum (or you can use rum extract)
- Serve warm with whipped cream or vanilla ice cream for extra decadence
Ingredients (U.S. Standard Measurements – Serves 8–10)
For the Bread Pudding:
- 1 loaf (about 14 oz) brioche or challah, cut into 1-inch cubes
- 3 ripe bananas, sliced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
For the Bananas Foster Sauce:
- 4 tablespoons unsalted butter
- ½ cup brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons dark rum (or 1 teaspoon rum extract)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 banana, sliced (for topping)
Instructions
Step 1: Prepare the Bread
Grease a 9×13-inch baking dish. Spread brioche cubes evenly in the dish. Add the banana slices in layers between the bread.
Step 2: Make the Custard
In a large bowl, whisk together eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour evenly over the bread and bananas. Press gently to help the bread absorb the mixture. Let sit for 20–30 minutes (or refrigerate overnight for deeper flavor).
Step 3: Preheat and Bake
Preheat oven to 350°F (175°C). Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 20–25 minutes, or until golden and the custard is set in the center.
Step 4: Make the Sauce
While pudding bakes, melt butter in a saucepan over medium heat. Add brown sugar, cream, and salt, stirring until smooth and bubbling. Add rum and vanilla; cook another minute until slightly thickened.
Step 5: Top and Serve
When the bread pudding is out of the oven, pour warm bananas foster sauce over the top. Layer fresh banana slices if desired. Serve warm with vanilla ice cream or whipped cream.
Tips & Tricks
- Stale bread works best – it soaks up more custard without getting soggy.
- For extra richness, add a few tablespoons of cream cheese in dollops throughout the bread layer.
- Want it nutty? Add chopped pecans or walnuts to the topping.
- Don’t want alcohol? Replace rum with maple syrup or rum extract.
- This reheats beautifully — warm individual portions in the microwave or oven.
Nutrition Facts (Estimated per serving – serves 10)
- Calories: 430
- Fat: 22g
- Carbohydrates: 51g
- Sugar: 32g
- Protein: 7g
- Sodium: 180mg
- Fiber: 2g
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