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.
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 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!’
I agree.
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.
Bananas Foster Bread Pudding Recipe
Prep
Cook
Total
Two classic New Orleans desserts are combined in this knock-your-socks-off dessert! It's buttery, moist, and rich. Serve warm with a scoop of good vanilla ice cream.
Ingredients
- 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
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 bananas cut into 1 inch slices**
- 1 cup brown sugar
- 1/2 cup butter - no substitutions
- 4 tablespoon rum
- 1 cup chopped walnuts or pecans (optional)
Instructions
- 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.
Notes
1% or 2% milk may be substituted but it will not be a creamy and rich*You can cut the bananas lengthwise if desired. It will take fewer bananas if you cut them this way.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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Try to find a Tai-Chi group in your area . There is no better low impact exercise and mind cleanser available.
Try walking water aerobics. It’s low impact and easy to do. Works for me.
Absolutely beautiful, Paula! I love bread pudding, and the addition of bananas and it does seem so festive for Mardi Gras!
Thanks so much, Blair!
What is butter extract?
It’s like vanilla extract (flavoring) but it’s butter flavored.
I have not been able to locate butter extract, please help
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.
You can find butter extract on Amazon.
You can find it in walmarts cooking isle
This is as beautiful as it is yummy looking! I’ve never made this, but am excited to try this recipe! Thank you!
Thanks so much Kristine!
This bread pudding looks gorgeous, Paula! I love banana fosters anything and combining it with bread pudding sounds fantastic!
I’m totally making this for Mardi Gras. Pinning!!
Hope you have fun and love the bread pudding!
This bread putting look super delicious! I will definitely try your recipe. Pinning 🙂
Thank you so much, Elena. Bread Pudding is def one of my favorites… to make and to eat 🙂 Have a great day!
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
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?
Recipe sounds great! Just wondering if I can use a different pan as I don’t have a springform
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?
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?
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.
any option in place of rum
do you have any advice on making any of the bread pudding recipes in a crockpot?
Anybody try this in a dutchoven?
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.
Wonder if this would do work in a cast iron skillet ?
Yes, Love cast iron!