My bananas Foster bread pudding gives you dessert comfort food craving satisfaction that you didn't even know you NEEDED, y'all!! A base of mashed bananas, two types of milk, eggs, vanilla, and cubed bread, soaked just long enough for the flavors to marry into one. Then, baked until browned and custardy lusciousness with a sugary, earthy aroma that your neighbors will be green with envy over. Finally, a sauce featuring rum extract, butter, brown sugar, and cream takes it all over the glorious, just-gotta-gotta-get-one-more-bite top. Yep and yay...
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It's the Now Way of Nodding to the Original, Y'all...
Bananas Foster bread pudding injects the banana, cinnamon, rum, butter, and brown sugar flavors from the original New Orleans recipe into the traditional custard and bread-based dessert. Like most bread puddings, this south Louisiana-style take on the dish includes a sauce that intensifies all of the other ingredients.
My original version of bananas Foster bread pudding includes all of the customary ingredients. However, I do replace rum with rum extract to keep this recipe easier for the humble home cook, such as myself, to whip up at a moment's notice.
I also bake it in a cast iron skillet, which I believe elevates both the taste and the presentation of the delectable dish beautifully. Indeed.
Ingredient Essentials
- I used Canyon Bakehouse gluten free sweet Hawaiian bread for my latest batch of bananas Foster bread pudding. However, I've also used Schar gluten free bread that wasn't sweet with great success. What I think is most important is that you already know and love the texture of the bread for this recipe. Everything else will work itself out.
- Canned evaporated milk lends a fuller-bodied experience to the dessert. Replace with heavy cream or half-n-half for best results. But, you can also use milk or nut milk if that's what you have on hand.
- I always use overripe bananas. You can also use fresher bananas, but the finished dessert may not yield as much banana flavor.
- Sweetened condensed milk gives just the right amount of sweetness to the bananas Foster bread pudding base. There really is no substitute. But, if you must, make a homemade substitute. Then, let it cool completely before you use it in the recipe.
- The other ingredients are fairly straightforward. If you're 100 percent gluten free like I am, make sure that you check the ingredients on the vanilla and rum extracts thoroughly before using.
How to Make Bananas Foster Bread Pudding
To start, mash the bananas with a potato masher.
Now, whisk the eggs for a few seconds.
Then, add evaporated milk, vanilla extract, and sweetened condensed milk to the mixture.
And, stir the bananas and cinnamon into the bowl.
Add the bread to the other bananas Foster bread pudding ingredients. Then, let soak for a while to allow the bread to soften and all of the flavors to combine.
Pour the mixture into a well-greased 12-inch cast iron skillet or 9 x 13 baking dish. Then, slide into the oven.
Finally, remove the bananas Foster bread pudding from the oven when it's done. Then, let it cool some before serving.
When ready to serve, make the sauce. It's simple, only takes a few minutes, and is ready when it 'sticks' to the spoon instead of slides off of it.
And that's it, y'all!!
The first thing you notice about this bananas Foster bread pudding is its beautiful rich brown hues. Then, once you take your first bite, you're overtaken by the soft, like 'buttah' texture, and the explosions of complementary banana, rum, brown sugar, cinnamon, and butter flavors.
Soon, you'll find that each bite takes even better than the last. So, at the finish, you're ready to hang this recipe right inside of your cabinet door to have on hand for ALL of life's special events. For sure.
Share with those who hold permanent residency in your heart,mind, and soul. Much comfort food love, and see y'all on the yum side...
Bananas Foster Bread Pudding Storage
Store covered in the fridge for up to three days.
Top Tips
Once you take it out of the oven, let the dish come down to room temperature before serving. This allows all of the flavors to mingle together optimally.
Also, there's usually enough of this bread pudding to reheat later. If that's the case, heat the leftovers until warm, and make sure that the sauce liquifies all the way again before serving.
Similar Dessert Recipes
If you like this dessert, you'll probably like some of my other ones, as well.
Note: This recipe was originally published on August 12, 2017, and updated and republished with new content and pictures on September 9, 2023.
Bananas Foster Bread Pudding
Ingredients
For the Bananas Foster Bread Pudding
- 5 medium-sized overripe bananas
- 3 eggs
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract McCormick is gluten free
- ½ teaspoon ground cinnamon
- 8 cups bread Canyon Bakehouse Hawaiian is gluten free
For the Sauce
- 8 tablespoons salted butter 1 stick
- 1 cup brown sugar
- ½ cup milk
- ¼ teaspoon rum extract Mcormick is gluten free
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mash the bananas in a bowl.
- In another large bowl, whisk the eggs lightly.
- Add the evaporated milk, vanilla extract, and sweetened condensed milk to the beaten eggs, then stir until well combined.
- Mix in the bananas and the ground cinnamon to the sweetened milk and egg mixture, then add the bread. Stir until all of the ingredients are well incorporated.
- Let soak for 15 minutes, then pour into a well-greased cast iron skillet or large baking dish.
- Bake for 45 to 60 minutes, or until the edges of the bread pudding are set and the middle is cooked through.
- Remove the bread pudding from the oven and allow it to cool down to room temperature.
- When ready to serve, melt the butter in a small saucepan over medium-low heat.
- When melted, stir the brown sugar, milk, and rum extract into the butter.
- Cook, stirring often, until the sauce thickens, about 5 to 7 minutes.
- Spoon about a tablespoon of the sauce over each bowl of bananas Foster bread pudding right before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
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