I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!
This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.
The NOLA culinary adventure never disappoints.
This time of year always reminds me of our visits to New Orleans and I always want to cook creole or Cajun recipes. I made Peanut Butter Bread Bananas Foster before and with my latest bread pudding ideas I thought it would be fun to try a Bananas Foster Bread Pudding Recipe.
Bananas Foster Bread Pudding Recipe
Big Daddy had his Bananas Foster Bread Pudding Recipe for breakfast and gave it two thumbs up! Really if he doesn’t have anything ‘constructive’ to say about a recipe I make, you know it’s a winner. He didn’t offer any ‘improvements’ and even said, ‘You hit that flavor spot on. It tastes just like Bananas Foster!’
Even though I used rum in this recipe, if you’re not a fan, you can easily omit it.
Bananas Foster Bread Pudding Recipe is dense and moist. The butter and brown sugar along with the rum and bananas, cook and caramelize giving the bread pudding a unique taste. You could even brush rum over the top and flamé before serving your guest if you choose. It was 9:00 a.m. when I served this, I didn’t think I needed such a display.
- 10 cups dry bread, cubed (approximately 1 pound loaf of french
- 2 cup whole milk*
- 14 ounce can sweetened condensed milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 5 bananas cut into 1 inch slices**
- 1 cup brown sugar
- ½ cup butter - no substitutions
- 4 tablespoon rum
- 1 cup chopped walnuts or pecans (optional)
- Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
- Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
- Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.
- Place spring form pan on a larger sheet pan that has an edge in case of spills.
- In a large bowl, combine milk, sweetened condensed milk, eggs, vanilla extract, butter extract, salt and cinnamon. Whisk until frothy. Add bread to milk mixure and allow to sit for 10 minutes.
- Stir in nuts.
- Carefully, spoon breading mixture over banana slices. Press firmly down.
- Bake in a 375 degree oven for 60 minutes. Center will be set and bread golden brown.
- Allow cake to cool 20 to 30 minutes in pan before inverting on a serving platter.
*You can cut the bananas lengthwise if desired. It will take fewer bananas if you cut them this way.
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