Warm, buttery, and full of caramelized banana goodness, this Bananas Foster Bread Pudding turns a Southern classic into a cozy, gooey dessert you’ll want to make again and again. Imagine soft cubes of bread soaking in a sweet custard, baked until golden, then drizzled with a rich rum caramel sauce. It’s pure comfort in every bite a true Southern Bread Pudding Recipe dream come true.
Why You’ll Love This Recipe
- It’s rich, creamy, and tastes like warm banana caramel heaven.
- Uses simple pantry staples no fancy ingredients needed.
- Perfect make-ahead comfort dessert for brunch or holidays.
Ingredients
Every ingredient in this Bananas Foster Bread Pudding Recipe has a role in building that creamy, indulgent texture:
- Day-old brioche or French bread: Absorbs the custard perfectly without turning soggy.
- Ripe bananas: Add natural sweetness and that signature banana flavor.
- Brown sugar: Deepens the flavor and caramelizes beautifully.
- Butter: Brings richness to the sauce and bread mix.
- Eggs & milk: Form the heart of your custard ingredients, binding the pudding together.
- Vanilla & cinnamon: Add warmth and classic Southern flavor.
- Dark rum: Optional but adds authentic Bananas Foster flair.
- Heavy cream: Makes everything extra creamy and luxurious.
Step-by-Step Instructions
Let’s make this sweet Classic Bread Pudding magic come to life!
- Preheat your oven to 350°F and grease a baking dish.
- Cut your bread into cubes and let it dry slightly if it’s too soft.
- In a large bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
- Stir in banana slices, then gently fold in the bread until every piece is soaked.
- Pour the mixture into your baking dish and let it rest for 10 minutes.
- Bake for 45 to 50 minutes until golden on top and slightly jiggly in the center.
- While baking, make the caramelized bananas sauce: melt butter, add brown sugar and rum, cook until glossy, then add sliced bananas to caramelize.
- Pour the warm sauce over the baked pudding and let it soak in for 10 minutes before serving.
Mistakes to Avoid
- Don’t use fresh bread; your banana bread pudding will turn mushy.
- Don’t skip resting the mixture before baking it helps the custard absorb properly.
- Be careful not to overbake; it should stay soft and custardy inside, not dry.
- Don’t forget the sauce! The Bananas Foster flavor comes from that caramel rum topping.
Serving Suggestions
Serve your warm pudding with a scoop of vanilla ice cream or whipped cream for an extra indulgent touch. It pairs beautifully with brunch dishes or after dinner with coffee. For more creamy banana inspiration, try these Banana Pudding Cheesecake Bars or these Light Fluffy Banana Pudding Cakes. You’ll also love the No Bake Banana Pudding Crunch Cheesecake if you crave something cool and creamy, or these Banana Bread Cookies for snack-time comfort.
Bananas Foster Bread Pudding
Equipment
- Baking Dish
- Mixing Bowls
Ingredients
Bread Pudding
- 5 cups day-old brioche or French bread cut into cubes
- 2 ripe bananas sliced
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Caramelized Banana Sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 bananas sliced
- 2 tbsp dark rum optional
Instructions
- Preheat your oven to 350°F and grease a baking dish.
- Cut your bread into cubes and let it dry slightly if it’s too soft.
- In a large bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
- Stir in banana slices, then gently fold in the bread until every piece is soaked.
- Pour the mixture into your baking dish and let it rest for 10 minutes.
- Bake for 45 to 50 minutes until golden on top and slightly jiggly in the center.
- While baking, make the caramelized banana sauce: melt butter, add brown sugar and rum, cook until glossy, then add sliced bananas to caramelize.
- Pour the warm sauce over the baked pudding and let it soak in for 10 minutes before serving.
Notes
- Use day-old bread for best results.
- Letting the custard soak before baking ensures even texture.
- You can skip the rum for a family-friendly version, but don’t skip the sauce!
FAQs
Why is my bread pudding soggy?
This happens when the bread is too fresh or you use too much liquid. Always use day-old bread for the best texture, and let the custard soak just enough to moisten without drowning the bread.
Can I make Bananas Foster Bread Pudding ahead of time?
Yes! You can assemble it the night before, cover tightly, and refrigerate. Bake it fresh the next day for that perfect warm, custardy center. The flavor actually deepens overnight.
Do I have to use rum in the sauce?
No, you can skip the rum or replace it with a bit of vanilla extract for a kid-friendly version. The key is to let the butter and sugar caramelize slowly for that signature Bananas Foster taste.
Conclusion
There’s something so comforting about this Bananas Foster Bread Pudding. Whether it’s a family Sunday treat or your next brunch showstopper, this dessert is the kind that makes everyone feel at home. Save this recipe on Pinterest so you can find it anytime those sweet banana cravings hit!
