Creamy Bananas Foster Bread (Printable version)
Rich custard-soaked bread with caramelized bananas and a smooth rum-butter drizzle.
# What you need:
→ Bread Pudding Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 3 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 3 ripe bananas, sliced
→ Bananas Foster Sauce
10 - 4 tablespoons unsalted butter
11 - 1/2 cup packed brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup dark rum
14 - 2 ripe bananas, sliced
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How To:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Spread the bread cubes evenly across the prepared baking dish. Distribute the 3 sliced bananas over the bread.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth and well combined.
04 - Pour the custard mixture evenly over the bread and bananas. Gently press down on the bread to ensure thorough absorption. Let stand for 15 minutes to allow bread to fully soak.
05 - Bake for 45-50 minutes until the top is golden brown and the center is set but still slightly wobbly. Remove from oven and allow to cool slightly while preparing the sauce.
06 - While the pudding bakes, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until the sugar completely dissolves and the mixture bubbles.
07 - Add the sliced bananas to the sauce and cook for 1-2 minutes until just softened but not mushy.
08 - Carefully pour in the dark rum. If desired, flambé by briefly tilting the pan toward a gas flame (use extreme caution). Cook for 1 minute to reduce alcohol slightly. Stir in vanilla extract and pinch of salt.
09 - Spoon warm bread pudding onto plates and top generously with the Bananas Foster sauce and caramelized bananas. Serve immediately while warm.
# Expert Advice:
01 -
- The bread pudding stays incredibly moist while developing a gorgeous golden crust that contrasts perfectly with the soft custard inside
- That Bananas Foster sauce transforms everything it touches into something restaurant worthy yet homey and comforting
02 -
- The bread needs those 15 minutes of soaking time to really absorb the custard or you will end up with dry pockets in your finished pudding
- When adding the rum to the hot pan either step back or turn off the flame completely unless you want to accidentally flambé your eyebrows
03 -
- Leftover sauce keeps in the refrigerator for up to a week and is incredible drizzled over vanilla ice cream or even stirred into morning coffee
- If your bread is fresh spread the cubes on a baking sheet and toast them at 300°F for 15 minutes to dry them out before using