Banana Foster Bread Pudding

This Banana Foster Bread Pudding is made with sliced challah bread soaked in a spiced custard mixture. It is baked until golden and topped with brown sugar cooked bananas and caramel sauce. 

Banana foster is a popular dessert that originated in New Orleans. It is made with bananas cooked in a caramel mixture of butter, brown sugar, and rum.

It is served warm with a scoop of vanilla ice cream. The contrasting flavors of sweet banana, slightly bitter caramel, and cool creamy ice cream makes Banana Foster so delightful spoonful after spoonful.

It’s a sweet, rich, buttery dessert. Let’s translate the flavors of banana foster into an easy bread pudding! 

Bread pudding is a party favorite. It’s great for potlucks, picnics, and gatherings of all sorts. Not only is it simple to make, but all sorts of different flavors can easily be mixed in! From sweet versions like chocolate chip bread pudding to savory clear the fridge bread pudding, there’s a version for every situations.

Ingredients

All bread puddings, whether sweet or savory, start the same key ingredients: bread, eggs, milk, and heavy cream.

• Challah: Challah is a Jewish braided egg based bread. Trader Joe’s sells a one pound challah loaf. You can also find it at Whole Foods Market and Sprouts. 
  • Challah is wonderful for bread pudding because it’s a sturdy bread that absorbs liquids well. Alternatively, you may substitute brioche. In a pinch, you can use a crusty bread like French baguette. However, be aware that the resulting bread pudding will have a bit more bite and chew.
• Milk and Cream: The combination of milk and cream is better known as half and half! You may substitute low fat or reduced fat milk in place of whole milk. Do not omit the heavy cream. It lends to the bread pudding’s soft custard like texture. 
• Bananas: For best results, use barely ripe bananas that yield to soft pressure. Do not use mushy or overly spotted, over-ripe bananas. Those are better suited for banana bread.

The mixture of light brown sugar, cinnamon, and nutmeg provides the perfect amount of warmth and flavor.  I highly recommend using vanilla paste (or vanilla bean). But of course, you may also use pure vanilla extract. 

Recipe Variations

This is just one variation of many, countless bread pudding combinations. Toss in chocolate chips, peanut butter chips, dried fruits, or nuts for more flavors and textures. Or, go the traditional route by using cube bread pieces instead of slices.

• This banana rum bread pudding mixes together brioche cubes with sliced bananas and caramel chips.
• Spread peanut butter or Nutella in between the bread slices like this chocolate swirl bread pudding.

Assembly Instructions

There are two ways to assemble this bread pudding:

• METHOD ONE: Shingle the sliced bread in baking vessel. Tuck banana slices between bread. Pour custard mixture over bread and allow to soak for 30 minutes.
• METHOD TWO: Dip sliced bread into custard mixture for a few seconds on each side. (Similar to how you prepare French toast.) Continue to shingle and arrange bread as described in method one.

Note: The following images display method one. I prefer this assembly method because the tops of the bread pudding bake up crunchy and toasty.

Banana Foster Topping

The banana foster topping is a simple mixture of sliced bananas cooked in butter and brown sugar. For added flavor and decadence, you can also add a touch of dark rum. The rum is optional. 

Use this topping for pancakes, waffles, or ice cream!

Non Traditional Bread Pudding Vessels

You can bake bread pudding in any sort of oven-safe vessel. From casserole dishes, ramekins, deep cake pans, or pie plates- as long as it’s oven safe, it’s worth a try! One pound of bread fits snuggly in a round 9-inch baking dish. Make sure the baking dish is at least 2-inch deep. (9-inch or 10-inch round cake pan works really well!)

Deeper dishes allow more of the bread to soak in the custard liquids. The baked bread pudding will have a more even custard texture throughout. 

Shallower dishes will expose more of the bread, allowing the top layer of bread to get toasty in the oven. This creates the contrast of a crunchy top layer and a soft, custard center. (I prefer this one!)

Baking Tips

• If you chill the bread pudding for several hours (or overnight), allow the baking dish to come to room temperature before placing in the hot oven.

• Since bread pudding is an egg-based sweet, it should be cooked “low and slow” to prevent any unwanted “eggy” flavor. It’s the same reason why creme brûlée or cheesecake is cooked low and slow.
• If the tops of the bread are browning too fast, cover with foil and continue to bake until the bread pudding has slightly puffed up and the liquid fillings are set.

Bread pudding can be served warm, room temperature, or even chilled.

And just like a traditional Banana Foster, this bread pudding is excellent with a scoop of vanilla ice cream! 

Related Banana Recipes

• Banana Chocolate Chip Cookies
• Banana Crumb Cake
• Roasted Banana Cheesecake Ice Cream
• Banana Cream Tart