What goes better with Cajun or Creole cuisine (you might want to see my post on 45 recipes for a Mardi Gras Party) than Bananas Foster? Or Bread Pudding? There’s no need to choose just one because now you can have the ultimate mash-up of both when you make this easy Bananas Foster Bread Pudding.
I’m super cray cray over any bread pudding and I love me some bananas foster so this rich, caramelly, sugar topped banana bread pudding took me over the moon. Both of my fave octogenarians (I’m still in South Dakota helping out my folks) went wild for it and we all agreed that the Caramel Rum Sauce is especially crave-worthy.
About Bananas Foster Bread Pudding:
This is super simple, very easy (no water bath needed), and good warm or cold. The bottom is rich and custardy, the top a sugar-coated marvel. Serve with vanilla ice cream and the Caramel Rum Sauce from the recipe. And that sauce? Double it. Trust me on this!
Sometimes when I come up with an idea like this fun mash-up, I think, “Finally, something that no one’s ever ever ever thought of before!” I’m usually proven wrong. In this case, I came across a recipe from the New York Times that I altered with a few of my own special touches. Check out the original if you’d rather…I like to give credit where it’s due!
I just couldn’t resist using a Banana Rum in this recipe, for one thing! Even better, I had a good half loaf of old bread…Sourdough sent to the folks from San Francisco. I wasn’t going to waste that, you betcha. And while Sourdough isn’t necessarily a traditional bread pudding bread (usually Brioche or Challah are recommended) the slight tang of the sourdough helps balance all the sweetness in this recipe.
Making Bananas Foster Bread Pudding:
In many recipes like this bread pudding, that call for whole milk, whatever milk you have on hand can be used. I’ve made this with both whole and 2 percent and really haven’t noticed any difference. The bananas add a richness and creaminess of their own.
The sauce is a different matter, though. Generally speaking, part of what makes a caramelly sauce like this great is the fat content from the cream. Without it, the sauce can “break.” Go full-on cream, here, either whipping cream or heavy cream and use the excess in another recipe (check out the tag on the bottom of the post for “cream” to pull up any recipe on my site that contains cream.
Adjusting or Substituting Ingredients:
This recipe is really all about the rum. If you need to substitute try using 2 teaspoons (I haven’t tested) of rum extract in the pudding. In a pinch, use vanilla, but I’d say a hefty amount, about a tablespoon.
As for the rum, I like the Banana Rum here. If not using the Banana Rum (it can be pricier) use dark and as the last option, light rum. Bread I discussed already. My first choice is sourdough, but Brioche and Challah both work. A loaf of good bakery bread is fine, too.
I like the extra crunch of the turbinado sugar on the top but white sugar is fine. I choose the darkest brown sugar, but light will work. And for the bread pudding, just about any milk is fine, so no worries if you don’t keep whole on hand.
How to Store Bananas Foster Bread Pudding:
Store the bread pudding and the sauce separately in the fridge, tightly covered. The bread pudding is fine for two to three days, but like all bread pudding, can begin to weep. That’s normal and nothing to worry about. While I might keep other bread puddings around a bit longer if they last that long, the banana component means this one is best eaten asap. The crunchy sugar topping will soften as the bread pudding is stored.
The caramel sauce will keep longer, up to a week or so with no issues. It will thicken up but will thin out again when gently reheated.
Reheat both in the microwave until warm, or serve the bread pudding cold or at room temperature and just reheat the sauce if you prefer.
Saving Money on Bananas Foster Bread Pudding:
None of the ingredients are super pricey and you can choose the less expensive options listed above under the substitutions headings. Saving money here is more about choosing wisely and making sure to have a use for any excess ingredients, like the cream. The rum I’m sure you know what to do with!
Day-old bread is ideal here, so check your bakery aisle for the discounted bread. The cream can vary wildly in pricing from store to store. Aldi is a great bet, but otherwise, know your options. I often buy a little extra whenever a holiday rolls around. It’s often deeply discounted prior to holidays and with its high-fat content, keeps for literally weeks, unopened.
Brown sugar is another item often discounted during holidays. It’s still much pricier than regular white sugar but it’s also super easy to mix up your own. Check out my post for DIY Brown Sugar. All you need is sugar and molasses (which keeps forever) and a few minutes of time.
If you’d like to see other items that will probably be on sale prior to any holiday, check out my post, Winning at the Grocer for links to shopping well before all the major holidays.Print
Bananas Foster Bread Pudding
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Cajun and Creole
Bananas Foster Bread Pudding:
- 4 large eggs
- 2 cups whole milk
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 tablespoons dark (or Banana) rum
- 6 cups cubed bread, approximately 1/2 to 3/4 loaf (Sourdough preferred)
- 6 ripe bananas, peeled and cut into coins about 3/8ths of an inch thick
- 2 to 3 tablespoons lemon juice (to toss banana coins in)
- 2 tablespoons white or turbinado sugar
Caramel Rum Sauce:
- 5 tablespoons butter
- 1/2 cup brown sugar
- 1/2 cup dark (or Banana) rum
- 1/2 teaspoon salt
- 1/4 cup heavy cream
Bananas Foster Bread Pudding:
When ready to bake. preheat oven to 350 degrees F. Have ready a sheet of parchment paper cut to just fit inside baking dish to use on the top as it bakes. Butter a 2-quart baking dish, and place it on a heavy baking sheet.
In a large bowl, whisk the eggs, then whisk in milk, 1/4 cup of brown sugar, 2 tablespoons rum, and 1/2 teaspoon salt. Add the bread and gently stir into the liquid. Set aside to soak, gently pressing on bread now and then. Soaking time depends on bread, plan to allow at least 45 minutes.
Slice bananas into coins and toss in a tablespoon or two of lemon juice. Set aside.
Drain the banana slices or “coins” if needed, then line the bottom of the dish with the banana coins. Spoon about 1/2 of the soaked bread over them. Top with remaining banana coins, and spoon the remaining soaked bread over the top. Cover with parchment, gently pressing down.
Bake for 40 minutes, then remove parchment and sprinkle with the 2 tablespoons of white or turbinado sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream if desired.
Caramel Rum Sauce:
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the 1/2 cup brown sugar, cream, 1/2 cup rum, and 1/2 teaspoon salt, and whisk until combined. Simmer, whisking, until the sauce has slightly thickened, approximately 5 to 8 minutes. It will continue to thicken as it cools. Remove from heat and keep warm.
Foil may be used instead of parchment.
Keywords: Alcohol, Bananas, Bread, bread pudding, Brown Sugar, Cajun & Creole, Caramel, Cream, Dessert Sauces, Desserts, leftover bread, new york times, Rum, Turbinado