Rich, scrumptious bread pudding dessert made with wonderful bananas foster flavors. This Bananas Foster Bread Pudding is baked with bananas foster topping and then served with more bananas foster sauce.
BANANAS FOSTER BREAD PUDDING
Bananas shine in a lot of desserts but Bananas Foster is by far the best. How can you not fall in love with it? It’s boozy, it’s sweet, it’s buttery and it’s bananas!
Even thought, there are some people who may not be into bananas much, even they can agree that Bananas Foster is to die for. This delicious dessert is traditionally served over ice cream but it also makes a wonderful topping for pancakes, French Toast, crepes, crème brûlée, and so much more.
I love using the Bananas Foster flavors to incorporate them into other baked goods and one of my favorite ones is my Bananas Foster Cheesecake. I made that cheesecake as a birthday treat for my husband a few years ago because he LOVES bananas foster so much. This bread pudding was a special treat for my husband as well and he loves every bite of it. Even though I can’t eat the bread pudding due to my gluten intolerance, nothing stopped me from indulging in some of the delicious topping over my ice cream.
This bread pudding is quite rich and filling already but don’t let it stop you from enjoying a piece with some vanilla ice cream. Bananas Foster is traditionally served over ice cream so this bread pudding will be absolutely perfect with a scoop of ice cream on top.
Below, I give a recipe for additional sauce to top off the cooked bread pudding. It is the same sauce as Bananas Foster topping so you have an option of cooking it at the same time as the topping and then just straining off half the liquid to save for later. Or, of course, you can make it separately per instructions below.
Some More Bread Pudding Recipes:
Ham and Leek Savory Bread Pudding
Cranberry Bread Pudding with Honey Whiskey Maple Sauce
Coconut Cheesecake Bread Pudding
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Bananas Foster Bread Pudding
Ingredients
- Bread Pudding:
- 12 oz Italian or French bread, stale
- 5 eggs
- 4 Tbsp melted butter
- 2 1/4 cups whole milk
- 2 tsp vanilla extract
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 3 bananas
- Bananas Foster topping:
- 4 bananas
- 6 Tbsp unsalted butter
- 1/4 cup dark brown sugar
- 4 Tbsp light rum
- 6 Tbsp banana liqueur
- Sauce:
- 6 Tbsp unsalted butter
- 1/4 cup dark brown sugar
- 1/2 tsp grounds cinnamon
- 4 Tbsp light rum
- 6 Tbsp banana liqueur
Instructions
- About 24 hours before preparing this bread pudding, cut bread into ½ inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
- Bananas Foster Topping:
- In a medium pan, over medium heat, melt butter and add sugar, stir well. Add banana slices and saute for about a minute. Add rum and banana liqueur, simmer for 3-5 minutes, stirring often. Take off heat.
- Bread Pudding:
- Preheat the oven to 375 and lightly grease a 9x13 casserole dish.
- Spread stale bread in the baking dish evenly.
- Dice 3 bananas and mix them in with slate bread.
- In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, ½ cup of dark brown sugar, and cinnamon.
- Pour egg mixture all over the bread. Press down all over the bread lightly.
- Pour the bananas Foster mixture all over the bread pudding and spread bananas evenly.
- Bake bread pudding for 45-50 minutes.
- To prepare the sauce:
- In the same sauce pan where you made bananas Foster, prepare the sauce. Heat the pan over medium heat and melt butter. Add sugar and cinnamon, stir well. Add rum and banana liqueur, simmer for about 5 minutes, stirring slowly. Take off heat until ready to serve. Pour some sauce over bread pudding slices while serving.
Nutrition
Jeff says
The Best!
LyubaB says
Thanks, Jeff!
Zue says
Hi there! I’d love to try this recipe it sounds delish! I’m not very familiar with rum brands, can you recommend one please? Thank you!
LyubaB says
Thanks, Zue! You can use any dark rum you like but I usually use Bacardi or Captain Morgan they are not very expensive and you can always get one of the mini bottles for this recipe.
Lisa Koch says
I haven’t made this yet, but thank you for providing pictures and a great recipe. Do you think it is okay to substitute DARK RUM for the light? I accidentally thought I was to buy the dark and so I did.
LyubaB says
Hi, Lisa! Yes you can substitute dark rum, but you may get a slightly different flavor, and a different color but I think it will be fine.
Christine says
Hi! Wonderful recipe, thank you. Is this freezable?
LyubaB says
Hi, Christine! I am glad you liked it! You can freeze it but I would wait to add the sauce on top. I would cook it in a aluminum foil pan, let it cool to room temperature, and then wrap with a few layers of foil. Try to make it as air tight as possible. Hope that helps!
Ingrid says
Hello!
I want to make this, but i am having problems finding banana liqueur. Do you know where I can get some, or tell me the kind that you used?
Thank you!
Ingrid
lyuba says
Hi Ingrid! I’m so sorry for the late response. You can find banana liqueur at most liqueur stores and wine and spirits stores. You don’t have to worry about it being a big bottle because it won’t go bad. I usually get DeKuyper brand.
I really hope this helps!
Tina says
Hi Lyuba,
I’m planning on making the Banana Foster Bread Pudding for Thanksgiving, I noticed in the photos it looks like raisins are in the pudding, but did not see it a listed as one of the ingredients. If, so,how much raisins is recommended?
Thanks in advanced!
lyuba says
HI Tina!
There are actually no raisins in this bread pudding. You might be seeing bananas 🙂
Tina says
Hi Marisa,
I’m planning on making the Banana Foster Bread Pudding for Thanksgiving, I noticed in the photos it looks like raisins are in the pudding, but did not see it a listed as one of the ingredients. If, so, h ok w much is raisins is recommended?
Thanks in advanced!
Tina
Tina says
….I meant to say how much. Texting…ugh!
Tina
Cynthia says
I have about 50 frozen over ripe bananas… Can they be used for this? defrost at room temp before “fostering”, you think?
lyuba says
HI Cynthia! Sorry for the late response. Since the bananas are cooked here, I don’t think it will be a problem to use frozen ones. I hope they are not too over-ripe though or the ones on top would be too mushy. I always recommend defrosting things in the refrigerator. Just pull it the night before. I hope it all works out great!
Jessica says
This looks so delicious. Can this be made ahead and reheated?
Ernie says
I often prepare bread pudding and my friends always ask for it,but this a nice change , I have no doubt I can do it,after 45 years as a chef and recently retired, it’s still fun getting new concepts I follow your blog cause frankly your GOOD and your photos are better. Thanks again for your recipe.
Chef Ernie
Lyuba says
Thank you so much, Ernie! It means a lot 🙂
Marisa Franca @ All Our Way says
This is totally unfair! I’m having a bagel with peanut butter for breakfast. Very uninspiring when I’m looking at bananas foster. I sure wish my kids were still at home so I could fix your wonderful recipes for them (BTW – they wish we lived closer so they could be the recipients of more home cooking ). Love your photos. 10+ drools. Have a good weekend.
Lyuba says
Thank you, Marisa! My sister is soon going to face the same dilema.