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.
Bananas Foster Bread Pudding Recipe
I actually have several recipes on callmepmc.com that are inspired by the New Orleans cuisine. There’s Barbeque Shrimp, Creamy Barbeque Shrimp, Muffuletta and King Cake to name a few. (There’s more!)
This time of year always reminds me of our visits to New Orleans and I always want to cook creole or Cajun recipes. I previously made Peanut Butter Bread Bananas Foster. (Get all my bread pudding recipes here.)
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!’
I agree.
Even though I used rum in this recipe, if you’re not a fan, you can easily omit it.
This bread pudding 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.
Equipment you’ll need for this recipe
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
While you’re here, check out these recipes
- 14 Drool-worthy Southern Foods
- Pecan Pie Bread Pudding
- Air Fryer Bananas
- Pineapple Upside Down Bread Pudding
- Strawberry Stuffed French Toast Casserole
- Buttermilk Pie
- Caramel & Coconut Cream Bread Pudding
Bananas Foster Bread Pudding Recipe
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 10 cups dry bread cubed (approximately 1 pound loaf of French
- 2 cup whole milk*
- 14 ounces sweetened condensed milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 medium bananas cut into 1-inch slices**
- 1 cup brown sugar
- 1/2 cup butter - no substitutions
- 4 tablespoon rum
- 1 cup walnuts or pecans chopped (optional ingredient)
Instructions
- Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
- Wrap heavy aluminum foil around the bottom of a 9-inch springform pan. Spray inside of the pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the springform 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 a pan over butter and brown sugar starting in the center of the pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in the springform pan.
- Place the springform 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.
- ✔1% or 2% milk may be substituted but it will not be as creamy and rich
- ✔You can cut the bananas lengthwise if desired. It will take fewer bananas if you cut them this way.
Notes
Nutrition
lmscks@aol.com says
Have not tried it yet. Reminded me of my Mothers. She made the best. I don’t have her recipe so I thought I would try this one.
Melissa says
Can I use Brioche instead of French bread?
Paula says
Ohhhh that will be so good!! Yes. I can’t get a good brioche where I live so I rarely use it.
Dexter says
Turned out great. Topped it with vanilla ice cream.
Big Jim says
Long time fan of your site, if you say all of these ingredients will fit in a 9-inch spring form pan, I believe you.
Paula says
💖
cliff says
can i make this in another type pan i don’t have a spring form pan the reciepe sounds awesome
Paula says
You can 9 to 10 inch pan, just make sure the sides are deep enough. 3 to 4 inches deep. For me, the springform pan was easier to remove the bread pudding. That may be the only trouble you have with a different pan. You may want to line it with parchment paper so it doesn’t stick. https://amzn.to/2FjMS4I
Lori says
Hi Paula. I made your recipe for the Christmas holiday and everyone loved it. I made it the day of my dinner. I’m looking to make this again for my sons engagement party and was wondering if it can be made a day ahead of time? Thank you.
Paula says
Yes, you can either make the bread pudding a day ahead, refrigerate it overnight and bake it before serving. Or, you can bake it ahead and keep it in the refrigerator for one to two days, then reheat it in the oven if you want to serve it hot
Peggy Mc says
From one ‘PMc’ to another….can’t wait to try this😊
Paula says
I love that!!!
Albert E. Lenz says
Want to make this but can’t stand the taste of rum. I know that there is not much in it but what would you recommend to replace it with a non alcohol product. Thanks for the recipe.
Paula says
You can substitute Amaretto or omit it.
Joyce says
Would love to have more recipes send to email
Judy says
Rather than use a springform pan could I use a cast iron skillet? And, if so, would I need to make any changes in oven temp or cook times, etc.?
Paula says
Yes as long as it’s large enough.
Dee says
Made this banana bread pudding for my bunco group. OMG, everyone wanted the recipe. I had never made it before but had a friend coming who lives bananas foster and she said this was the best she had ever eaten, including her on trip to New Orleans. This will definitely be made again and again. Thanks for this wonderful recipe.
Paula says
So happy you and your friends liked it! Please refer them to my site, maybe they’ll find more recipes they like 🙂
Toni says
I made this for a dinner party. It’s a beautiful bread pudding! Even the people that said they don’t care for bread pudding really liked it.
Paula says
Awesome! Thank you!
Sara says
Has anyone refrigerated this dessert? My husband stuck it in the fridge shortly after it came out of the oven and when I tried it this morning, the bananas were an unpleasant texture. Otherwise, the dish is phenomenal.
Linda says
Wonder if this would do work in a cast iron skillet ?
Paula says
Yes, Love cast iron!
lorena singh says
I was looking for a recipe to use my ripe bananas and I came across this site. I tried the recipe for the banana bread pudding and it was delicious. I used rum extract since I didnt have rum on hand, the bread pudding was great.
MeShell says
Anybody try this in a dutchoven?
Mariah says
do you have any advice on making any of the bread pudding recipes in a crockpot?
rahima says
any option in place of rum
Patricia says
Can this be made a day in advance? Or can I just make it then reheat it when it comes close to dessert time? Also interested in an optional springform pan?
Paula says
Yes, you can make it beforehand. I would probably heat each serving in the microwave, but I’m impatient. It would probably be better reheated in the oven though. I always make desserts early because guests make me nervous 🙂
I used a springform pan because it seemed easier to remove and my springform pan is deeper than any other cake pan I have. Any cake pan would work, but you may need to adjust the cook time if your batter isn’t as thick. Also, just run a knife around the edge and be very careful inverting it from the pan. Of course, if it doesn’t come out perfect just cover that part with ice cream or more caramel sauce and noone will know.
Bobbie says
I really like the idea of adding bananas to bread pudding, but I also like your pecan pie bread pudding too. Do you think the recipes could be combined somehow?
Renee says
Recipe sounds great! Just wondering if I can use a different pan as I don’t have a springform
Emily says
When you say to wrap foil around the bottom of the pan, do you mean to wrap the outside of the pan? Or to line the inside bottom of the pan?
Cathy Milne says
You have put together my two favorite food items; bananas and bread pudding.
The photos are so beautiful. I am excited to try this recipe and I would like to put it on my recipe page on my blog. Is that okay?
Sincerely,
Cathy the Bagg Lady
Elena says
This bread putting look super delicious! I will definitely try your recipe. Pinning 🙂
Paula says
Thank you so much, Elena. Bread Pudding is def one of my favorites… to make and to eat 🙂 Have a great day!
Amy Clarke @ The Savvy Kitchen says
I’m totally making this for Mardi Gras. Pinning!!
Paula says
Hope you have fun and love the bread pudding!
Kelly says
This bread pudding looks gorgeous, Paula! I love banana fosters anything and combining it with bread pudding sounds fantastic!
Kristine says
This is as beautiful as it is yummy looking! I’ve never made this, but am excited to try this recipe! Thank you!
Robin Grits Design says
Thanks so much Kristine!
Jeanne Miller says
What is butter extract?
Paula says
It’s like vanilla extract (flavoring) but it’s butter flavored.
Sherry says
I have not been able to locate butter extract, please help
Paula says
Hey, Sherry, substitute vanilla flavoring or vanilla extract for the butter extract. It’s such a small quantity, you won’t even know the different. Let me know how it turns out.
Sue says
You can find butter extract on Amazon.
Bea says
You can find it in walmarts cooking isle
Blair @ The Seasoned Mom says
Absolutely beautiful, Paula! I love bread pudding, and the addition of bananas and it does seem so festive for Mardi Gras!
Paula says
Thanks so much, Blair!
sheila wilson says
in very interested in blogging, just don’t know where to begin, maybe someone would be nice to give some tips and let me look at few of the blogs for food choice to get healthy, I am overweight, and I have about 50 pounds left to lose, I did have stomach surgery to lose the weight, but found out there were lots of stuff I couldn’t eat of digest because it got stuck, I know that sounds ridiculous, but try to eat beef, besides hamburger meat that’s easily digestible , I have tried chicken, but If am not careful and do not chew it slowly , small bites it gets stuck and that’s hours of digestive time, sometimes 12 hours, buy that time it is very sour in your stomach, and any amount of liquids you drink only make you throw up the water or liquids that you have just drank. I did lose and unimaginable amount of weight and I was so proud, this is going to work for me. it wasn’t the diet that helped me lose the weight, it was dancing, I am trying to find some type of exercise program that will work for me, I am very stationary, so I will need to start out easy. so if anyone has any ideas to help, they would be greatly appreciated.
Robert Kenney says
Try to find a Tai-Chi group in your area . There is no better low impact exercise and mind cleanser available.
Charlene says
Try walking water aerobics. It’s low impact and easy to do. Works for me.