Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of New Orleans! This Banana Foster Bread Pudding is not just a dessert—it's a decadent experience that combines the rich, comforting texture of traditional bread pudding with the irresistible caramelized flavors of the classic Bananas Foster. Imagine a dessert so luxurious, it'll make your guests think you've trained in a professional kitchen, yet so simple that even novice bakers can master it with ease.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Cajun
Serves: 8 servings
Ingredients
- 4 cups cubed bread
- 2 large ripe bananas, sliced
- 4 large eggs
- 2 cups heavy cream
- 1 cup milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup dark rum
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, whisk together eggs, heavy cream, milk, white sugar, vanilla extract, and cinnamon until fully combined and smooth.
- Place cubed bread in the buttered baking dish, spreading evenly across the bottom of the pan.
- Arrange sliced bananas over the bread cubes, distributing them evenly throughout the dish.
- Pour the egg and cream mixture slowly over the bread and bananas, ensuring all bread pieces are saturated and absorbing the liquid.
- In a separate saucepan, combine brown sugar and dark rum. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture becomes a smooth caramel sauce.
- Drizzle the rum caramel sauce evenly over the bread pudding mixture.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 10-15 minutes before serving to allow the pudding to set.
- Optional: Serve warm with additional rum sauce, vanilla ice cream, or whipped cream as a garnish.
Tips
- Choose the right bread: Day-old or slightly stale bread works best as it absorbs the custard more effectively. Brioche or challah are excellent choices for extra richness.
- Banana ripeness matters: Use very ripe bananas with dark spots for maximum sweetness and flavor intensity.
- Don't rush the caramel: When making the rum caramel sauce, stir constantly and watch the heat to prevent burning.
- For a booze-free version, substitute the dark rum with apple juice or additional vanilla extract.
- Let the pudding rest after baking to allow the custard to set properly, ensuring a creamy, luxurious texture.
- For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 10g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 180mg
