Bananas Foster Bread Pudding is a rich and comforting dessert that blends the decadent flavor of the famous New Orleans banana-rum creation with the soft, custardy texture of traditional bread pudding. Featuring buttery brioche, ripe bananas, and a luscious brown sugar-rum sauce, this dessert is perfect for holidays, dinner parties, or a cozy weekend indulgence—especially when served warm with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
This recipe is the perfect marriage of indulgent flavors and comforting textures. The caramelized banana topping paired with a custard-soaked bread base creates a warm, gooey bite in every spoonful. Using brioche or challah makes the pudding especially rich and soft. It’s a great make-ahead dessert, easy to prepare, and sure to impress guests with its decadent flavor and nostalgic Southern flair.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the bread pudding:
- Brioche or challah bread, cubed
- Ripe bananas, sliced
- Eggs
- Whole milk
- Heavy cream
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Salt
For the Bananas Foster sauce:
- Unsalted butter
- Light brown sugar
- Ground cinnamon
- Dark rum (or substitute with vanilla and water)
- Bananas (for topping)
- Optional: chopped pecans or walnuts
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place the cubed brioche or challah bread into the dish. Scatter sliced bananas evenly across the top.
- In a medium bowl, whisk together eggs, milk, cream, granulated sugar, cinnamon, vanilla extract, and salt.
- Pour the custard mixture evenly over the bread and bananas. Gently press down to ensure the bread soaks up the liquid. Let sit for 10–15 minutes.
- While the bread soaks, prepare the sauce. Melt the butter in a saucepan over medium heat. Stir in brown sugar and cinnamon.
- Add rum (or vanilla and water substitute) and bring to a gentle simmer. Add banana slices and optional nuts, simmering for 2–3 minutes.
- Pour the warm sauce evenly over the soaked bread pudding.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is fully set.
- Allow to cool slightly before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
Servings and timing
Servings: 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 420 kcal per serving
Variations
- Boozy boost: Use spiced rum or bourbon for a bolder flavor in the sauce.
- Nutty crunch: Add chopped pecans or walnuts into the pudding mixture or over the top for extra texture.
- Chocolate twist: Sprinkle dark chocolate chips between the bread layers before baking.
- Vegan version: Use plant-based milk, coconut cream, egg replacers, and vegan butter to adapt this for a dairy-free and egg-free diet.
- Fruit mix-in: Add chopped dates or raisins for added sweetness and depth.
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or warm in a 300°F (150°C) oven until heated through. This dish can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.
FAQs
What type of bread is best for this recipe?
Brioche and challah are ideal due to their soft, rich texture, but French bread or any day-old white bread can also be used.
Can I make this ahead of time?
Yes, assemble the bread pudding up to the baking step and refrigerate overnight. Add the sauce just before baking for best texture.
Do I have to use rum?
No. You can substitute with 1 teaspoon of vanilla extract and 2 tablespoons of water for an alcohol-free version.
Can I use overripe bananas?
Yes, ripe bananas work well in the pudding. For the topping, use firm bananas to maintain shape.
Is this dessert kid-friendly?
If you use the alcohol-free version of the sauce, it’s completely suitable for children.
Can I freeze this bread pudding?
Yes, it freezes well. Wrap tightly in foil or use an airtight container. Thaw and reheat as needed.
What’s the best way to serve it?
Serve warm with vanilla ice cream, whipped cream, or a drizzle of extra Bananas Foster sauce.
Why is my bread pudding too wet or soggy?
Ensure the bread is slightly stale or toasted and allow it to soak adequately before baking. Avoid using too much milk or not baking long enough.
Can I add caramel sauce on top?
Absolutely. A drizzle of caramel enhances the flavor, especially if you omit the rum sauce.
What’s the difference between bread pudding and French toast casserole?
Both are similar, but bread pudding is typically richer and served as dessert, while French toast casserole is often lighter and served at breakfast.
Conclusion
Bananas Foster Bread Pudding is a delightful fusion of a Southern classic and comforting custard dessert. Rich, gooey, and filled with caramelized banana flavor, it’s an impressive yet approachable dish perfect for entertaining or savoring at home. Serve it warm, and don’t forget the ice cream for the ultimate indulgent experience.
PrintBananas Foster Bread Pudding
This indulgent Bananas Foster Bread Pudding combines the caramelized richness of the iconic New Orleans dessert with soft custard-soaked bread, ripe bananas, and a buttery brown sugar-rum sauce—perfectly baked and served warm with a scoop of ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- For the bread pudding:
- 1 loaf brioche or challah bread (about 6 cups, cubed)
- 3 ripe bananas, sliced
- 4 eggs
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Bananas Foster sauce:
- 1/2 cup unsalted butter
- 2/3 cup light brown sugar
- 1 tsp cinnamon
- 1/4 cup dark rum (or substitute with 1 tsp vanilla + 2 tbsp water)
- 2 sliced bananas (for topping)
- Optional: chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread cubed brioche or challah evenly in the dish. Scatter sliced bananas on top.
- In a bowl, whisk together eggs, milk, cream, granulated sugar, cinnamon, vanilla, and salt until smooth.
- Pour the custard mixture over the bread and bananas. Gently press the bread to help it soak. Let sit for 10–15 minutes.
- While soaking, prepare the sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and cinnamon until combined.
- Add rum (or substitute) and bring to a simmer. Stir in banana slices and nuts, if using. Simmer for 2–3 minutes until slightly thickened.
- Pour the warm sauce evenly over the soaked bread mixture in the baking dish.
- Bake uncovered for 45–50 minutes or until golden on top and custard is set.
- Let cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
Notes
- Use slightly stale bread for best texture—it absorbs more custard without becoming soggy.
- Dark rum adds authentic Bananas Foster flavor but can be omitted or substituted for a kid-friendly version.
- Add toasted pecans or walnuts for extra crunch and flavor.
- Make ahead and reheat in a low oven before serving for easy entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg