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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
- 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)
- 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.
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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
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 🙂