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Bananas Foster Bread Pudding Recipe

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4.1 from 256 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

This decadent Bananas Foster Bread Pudding combines the warm, comforting texture of classic bread pudding with the rich, caramelized flavors of a traditional Bananas Foster sauce. Cubed stale French bread is soaked in a creamy custard mixture, baked to golden perfection, and topped with a buttery, rum-infused banana sauce that adds a delightful sweetness and depth of flavor. Ideal for a cozy dessert or special occasion 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly to prevent sticking.
  2. Mix Custard Base: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
  3. Soak Bread: Add the cubed stale French bread or brioche to the custard mixture. Gently fold to combine, ensuring all bread pieces are soaked. Let it sit for about 10 minutes to absorb the custard. If desired, fold in the chopped walnuts or chopped dark chocolate for added texture and flavor.
  4. Bake Bread Pudding: Pour the soaked bread mixture evenly into the prepared baking dish. Place in the preheated oven and bake for 40 to 45 minutes, or until the pudding is golden brown on top and set in the center (a knife inserted should come out clean).
  5. Prepare Bananas Foster Sauce: While the bread pudding bakes, melt the unsalted butter and dark brown sugar together in a medium skillet over medium heat. Stir continuously until the sugar dissolves and the mixture begins to bubble gently.
  6. Add Rum: Carefully add the dark rum to the skillet; be cautious as it may flame. Stir constantly and allow the alcohol to cook off for 2 to 3 minutes, leaving behind a rich flavor.
  7. Caramelize Bananas: Add the sliced bananas to the skillet. Cook for an additional 1 to 2 minutes, gently stirring, until the bananas soften and become caramelized but not mushy.
  8. Finish Sauce: Remove the skillet from heat and stir in 1 teaspoon of vanilla extract to enhance the flavor of the sauce.
  9. Serve: Spoon generous portions of the warm bread pudding onto serving plates. Top each with a healthy helping of the warm Bananas Foster sauce and caramelized bananas.
  10. Enjoy Immediately: Serve immediately to enjoy the pudding warm and the sauce at its best.

Notes

  • Use stale or day-old bread for the best texture as it absorbs the custard better without becoming too soggy.
  • For a nut-free or dairy-free version, omit walnuts and substitute milk and cream with plant-based alternatives.
  • Dark rum can be substituted with brandy or bourbon if preferred, or omitted for a non-alcoholic version.
  • Ensure to monitor the bananas when cooking in the sauce to prevent them from turning mushy or burnt.
  • Leftover bread pudding can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/bananas-foster-bread-pudding-recipe/