Description
A decadent Bananas Foster Bread Pudding featuring rich, custardy baked French bread combined with a luscious banana and rum caramel sauce. This dessert boasts warm cinnamon-spiced flavors, tender bananas caramelized in butter and brown sugar, and optional walnuts or dark chocolate for delightful texture. Perfect for a comforting yet impressive sweet treat.
Ingredients
Scale
For the Bread Pudding:
- 4 cups cubed stale French bread or brioche
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped dark chocolate (optional)
For the Bananas Foster Sauce:
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 1 tsp vanilla extract
- 2 large bananas, sliced
Instructions
- Make the Bread Pudding: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking and ensure even browning.
- Prepare Custard Mixture: In a large bowl, thoroughly whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Soak Bread Cubes: Add the stale cubed French bread or brioche to the custard mixture. Stir gently to coat all pieces, then allow the bread to soak for about 10 minutes, ensuring it becomes saturated and soft. Fold in chopped walnuts or dark chocolate if using for extra texture and flavor.
- Bake the Pudding: Pour the soaked bread and custard mixture into the prepared baking dish. Place in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is set but still slightly custardy.
- Prepare Bananas Foster Sauce: While the pudding bakes, melt the unsalted butter in a medium skillet over medium heat. Stir in the dark brown sugar until it dissolves and the mixture begins to bubble gently.
- Add Rum: Carefully pour the dark rum into the skillet. Be cautious as the rum may ignite briefly. Stir constantly and allow it to cook for 2 to 3 minutes to reduce and meld flavors.
- Caramelize Bananas: Add the sliced bananas to the skillet. Cook for an additional 1 to 2 minutes, until the bananas soften and become caramelized but not mushy.
- Finish Sauce: Remove the skillet from heat and stir in the vanilla extract to enhance the sauce’s aroma and depth.
- Serve: Spoon generous portions of warm bread pudding onto plates. Ladle the Bananas Foster sauce along with the caramelized bananas on top for a rich, delicious finish.
- Enjoy: Serve immediately while warm and savor every comforting bite of this classic dessert.
Notes
- Use stale or day-old bread for best texture as it soaks up custard without turning mushy.
- Optional walnuts add crunch while dark chocolate gives a subtle bitterness that pairs beautifully with the sweetness.
- Exercise caution when adding rum as it can flame; keep a lid nearby to smother flames if necessary.
- This dish is best served warm to enjoy the creamy custard and gooey sauce.
- For a non-alcoholic version, substitute rum with apple juice or orange juice but flavor will differ.
