Bananas Foster Bread Pudding Recipe
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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!
Bananas Foster Bread Pudding Recipe
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 previously made Peanut Butter Bread Bananas Foster. (Get all my bread pudding recipes here.)
Bread pudding
Big Daddy had his Bananas Foster Bread Pudding serving 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.
Ingredients for banana bread pudding?
To make my banana foster dessert, you’ll need
- Bread
- Whole milk
- Sweetened condensed milk
- Eggs
- Vanilla extract
- Butter extract
- Salt
- Cinnamon
- Bananas
- Brown sugar
- Butter
- Rum
- Pecans
Even though I used rum in this recipe, if you’re not a fan, you can easily omit it or substitute it. Pop over and read Alcohol Substitutes in Cooking.
This bread pudding is dense and moist. The
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.
Thanks for stopping by Call Me PMc. I hope you enjoy this Bananas Foster Bread Pudding Recipe. While you’re here, check out these recipes
- Pecan Pie Bread Pudding
- Air Fryer Bananas
- Pineapple Upside Down Bread Pudding
- Strawberry Stuffed French Toast Casserole
- Buttermilk Pie
- BANANAS FOSTER POUND CAKE
- Homemade Holiday Dessert Roundup
- Old Fashioned Banana Layer Cake with Cream Cheese Frosting
- Instant Banana Pudding Dessert Dip
- Caramel & Coconut Cream Bread Pudding
Bananas Foster Bread Pudding Recipe
Ingredients
- 10 cups dry bread cubed (approximately 1 pound loaf of French
- 2 cups whole milk*
- 14 ounces sweetened condensed milk
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon butter extract
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- 5 medium bananas cut into 1-inch slices**
- 1 cup brown sugar
- ½ cup butter – no substitutions
- 4 tablespoons 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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.
Awesome! Thank you!
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.
Wonder if this would do work in a cast iron skillet ?
Yes, Love cast iron!
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.
Anybody try this in a dutchoven?
do you have any advice on making any of the bread pudding recipes in a crockpot?
any option in place of rum
Bourbon!
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.
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?
Recipe sounds great! Just wondering if I can use a different pan as I don’t have a springform