Best 7 Banana Foster Bread Pudding Recipes

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Indulge in the sweet symphony of flavors with banana foster bread pudding, a delectable dessert where the rich taste of banana foster melds harmoniously with the comforting texture of bread pudding. This classic dish transforms stale bread into a culinary masterpiece, soaked in a velvety custard infused with the intoxicating aromas of rum and cinnamon. As it bakes, the bread pudding achieves a golden-brown crust, while the interior remains tender and custardy, revealing a heart of soft bananas and caramelized sugar. Every spoonful promises a delightful journey through a tapestry of textures and flavors, making banana foster bread pudding an irresistible treat that will captivate your taste buds and leave you craving more.

Let's cook with our recipes!

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Brioche bread pudding with bananas and a warm rum caramel sauce.

Provided by Jennifer

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

4 large eggs
2 cups whole milk
1/4 cup dark brown sugar
2 tsp vanilla extract
1 Tbsp dark rum
1 tsp kosher salt
7 cups brioche bread (cubed)
6 bananas (just ripe, peeled and cut into coins)
Juice of 1/2 lemon
1 Tbsp white sugar
5 Tbsp unsalted butter
1/2 cup dark brown sugar
1/4 cup dark rum
1/2 tsp kosher salt (reduce if using salted butter)
1/4 cup whipping cream

Steps:

  • Preheat oven to 350F.
  • In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
  • Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
  • Butter a 2-quart baking dish and place it onto a baking sheet.
  • Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
  • Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
  • Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
  • Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.

Nutrition Facts : Calories 535 kcal, Carbohydrate 63 g, Protein 12 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 213 mg, Sodium 679 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

This luscious dessert recipe combines two classics: banana's foster and bread pudding - a very delightful and rich dish.

Provided by Brett Moore

Categories     Brunch     Dessert     Cake     Bread

Time 2h15m

Yield 10

Number Of Ingredients 22

For the Bread Pudding:
1 loaf brioche (or challah or french bread, cut into 1-inch cubes)
3 large eggs (lightly beaten)
2 cups milk
2/3 cup sugar
2 large bananas (peeled, mashed with a fork)
Optional: 1/4 cup apricots (dried; chopped into 1/4-inch pieces)
1 tablespoon vanilla
1 tablespoon cinnamon
1/4 teaspoon nutmeg (preferably freshly grated)
1/2 cup pecans (whole)
For the Rum Sauce:
1/2 cup dark rum
Optional: 1/4 cup banana liqueur
1/4 cup butter (unsalted)
1 cup dark brown sugar
1 teaspoon cinnamon
5 large bananas (peeled and quartered)
For the Whipped Cream:
1 cup heavy whipping cream (cold)
2 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Place pecans on a cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
  • Set aside to cool, then roughly chop. Turn off oven.
  • Lightly butter a deep 9 x 12 baking dish (or equivalent) and add the bread cubes in an even layer.
  • In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
  • Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
  • Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread.
  • Preheat oven to 325 F.
  • Place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes.
  • Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
  • Gather the ingredients.
  • While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
  • When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
  • Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
  • When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
  • The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
  • Gather the ingredients.
  • Whip the cream until it just begins to thicken.
  • Add the vanilla and sprinkle the sugar over the cream.
  • Continue to whip until soft peaks form. Use immediately or refrigerate.
  • Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
  • Add two pieces of cooked bananas and drizzle the rum sauce over the top.
  • Add whipped cream.
  • Enjoy!

Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Cholesterol 108 mg, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, Sodium 97 mg, Fat 14 g, ServingSize 8 to 10 servings, UnsaturatedFat 7 g

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Provided by Trace Barnett

Categories     dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 eggs
1 cup heavy cream
2 tablespoons vanilla extract
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch salt
2/3 cup cubed Brie, optional
6 day-old croissants, torn or chopped into bite-size pieces (see Cook's Note)
6 tablespoons unsalted butter
2 bananas, chopped
1/2 cup brown sugar
2/3 cup chopped walnuts or pecans
1/2 cup rum
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Steps:

  • For the bread pudding: Preheat the oven to 375 degrees F.
  • In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
  • Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
  • For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
  • Serve the bread pudding hot, topped with some of the sauce.

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)

Provided by Sam Sifton

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
2 cups whole milk
1/4 cup plus ½ cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus ½ cup dark rum
1 teaspoon plus ½ teaspoon kosher salt
6 cups cubed brioche, approximately ½ loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream

Steps:

  • Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
  • Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
  • Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
  • Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com. I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D

Provided by lazyme

Categories     Breads

Time 3h45m

Yield 12-16 serving(s)

Number Of Ingredients 17

4 loaves French bread, 1 foot long
1 quart heavy cream
1 1/2 cups whole milk
1 1/2 cups sugar
3 cups light brown sugar
12 egg yolks
3 bananas
1 cup rum
1/2 teaspoon ground cinnamon
4 tablespoons vanilla extract
of fresh mint, for garnish
4 1/2 cups unsalted butter
4 1/2 cups dark brown sugar, packed
3 teaspoons ground cinnamon
2 1/4 cups golden rum
2 1/4 cups banana liqueur
8 bananas, sliced lengthwise and in half

Steps:

  • Slice French bread and dry in a 200F oven for 20 minutes.
  • Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
  • Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
  • Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
  • Be sure to flatten all of the lumps.
  • Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
  • Remove foil and bake for an additional 20 minutes, or until golden brown.
  • Set aside to cool.
  • Foster Sauce:.
  • Melt butter in a sauce pot.
  • Add the brown sugar and cinnamon and mix well.
  • Add the rum and ignite.
  • Allow the flames to subside.
  • Then, stir in the banana liqueur.
  • Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
  • To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
  • Top warm bread pudding with Foster sauce and garnish with mint leaves.

BANANAS FOSTER PUDDING



Bananas Foster Pudding image

Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.

Provided by sal

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 16

Number Of Ingredients 11

½ cup butter
1 ½ cups brown sugar
3 eggs
1 (1 pound) loaf bread, crumbled
2 cups heavy cream
1 ½ cups milk
1 cup banana liqueur
2 teaspoons ground cinnamon
1 dash vanilla extract
1 cup chopped pecans
6 bananas, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
  • Bake in preheated oven 90 minutes, until set.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 54.9 g, Cholesterol 92.7 mg, Fat 24.2 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 275.2 mg, Sugar 34.5 g

HEAVENLY BANANAS FOSTER BREAD PUDDING



Heavenly Bananas Foster Bread Pudding image

Not your usual bread pudding or bananas foster! Made with angel food cake. Soo rich and delicious! From Relish Magazine.

Provided by Ashbow

Categories     Dessert

Time 2h

Yield 8 small bowls, 8 serving(s)

Number Of Ingredients 9

9 ounces angel food cake, cut into 1-inch cubes (about 6 cups)
2 1/4 cups milk
3 large eggs
1/2 cup packed light brown sugar
1/4 cup spiced rum
2 teaspoons vanilla extract
3 firm-ripe bananas, sliced 1/2inch thick
confectioners' sugar, for dusting
low-fat vanilla ice cream (optional)

Steps:

  • Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
  • Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
  • Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
  • Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.

Nutrition Facts : Calories 263.8, Fat 4.6, SaturatedFat 2.2, Cholesterol 88.9, Sodium 228.2, Carbohydrate 45.7, Fiber 1.2, Sugar 28.6, Protein 7

Tips for Making Banana Foster Bread Pudding:

  • Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread pudding will be.
  • Use a good quality bread: A sturdy bread, such as French bread or challah, will hold up well in the bread pudding.
  • Don't overmix the batter: Overmixing will make the bread pudding tough. Mix just until the ingredients are combined.
  • Bake the bread pudding in a water bath: This will help to prevent the bread pudding from becoming dry.
  • Let the bread pudding cool before serving: This will allow the flavors to develop and the bread pudding to set.

Conclusion:

Banana foster bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up ripe bananas, and it is sure to be a hit with your family and friends. So next time you are looking for a special dessert, give banana foster bread pudding a try!

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