Indulge in the ultimate dessert experience with our Bananas Foster Bread Pudding recipe. This delectable treat combines the classic flavors of bananas foster with the comforting warmth of bread pudding, creating a symphony of sweetness and spice that’s sure to delight your taste buds. With its creamy custard base, luscious banana-infused sauce, and aromatic spices, this dessert is a luxurious indulgence that’s perfect for any occasion.
Bananas Foster Bread Pudding holds a special place in our family’s heart, a recipe passed down through generations and cherished for its comforting flavors and nostalgic charm. I remember the first time my husband took a bite of this decadent dessert, his eyes lighting up with delight as he savored the creamy texture and rich flavors. From that moment on, it became a staple in our household, a go-to treat for birthdays, holidays, and special gatherings. Whether enjoyed warm from the oven or topped with a scoop of vanilla ice cream, this bread pudding never fails to bring smiles to our faces and warmth to our hearts.
Why This Blissful Bananas Foster Bread Pudding Will Steal Your Heart
- Made with tender Challah bread, soaked in a luscious custard mixture of milk, eggs, sugar, cinnamon, and vanilla, this bread pudding boasts a melt-in-your-mouth texture that’s both comforting and indulgent.
- The addition of a decadent banana foster sauce, featuring butter, brown sugar, cinnamon, nutmeg, cloves, and rum extract, elevates this dessert to new heights of flavor, infusing each bite with a rich, caramelized sweetness and a hint of tropical warmth.
- Sliced bananas add a fresh, fruity twist to the dessert, offering a burst of natural sweetness and a delightful contrast to the creamy custard and spiced sauce.
- Quick and easy to prepare, this recipe is perfect for both casual weeknight treats and special occasions, allowing you to enjoy a taste of luxury without the hassle of complicated cooking techniques.
- Serve warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy leftovers cold for a delightful breakfast treat the next day.
Ingredients:
- 1 (16 ounce) loaf Challah bread, cut into 1-inch cubes (450 grams)
- 4 cups milk (960 milliliters)
- 5 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup sugar (100 grams)
For the Sauce:
- 1/2 cup butter (115 grams)
- 1 1/2 cups brown sugar, packed (300 grams)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon rum extract
- 1/2 cup heavy cream (120 milliliters)
- 3 bananas, sliced
Directions:
- In a large bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla extract until well combined.
- Add the Challah bread cubes to the egg mixture, stirring to coat evenly. Allow the bread to soak in the mixture for 1 hour in the refrigerator.
- Preheat the oven to 350°F (175°C). Grease an 11 x 7-inch baking dish with non-stick cooking spray.
- Pour the soaked bread cubes and any excess milk into the prepared baking dish. Cover with foil and bake in the preheated oven for 55-60 minutes, or until a knife inserted into the center comes out clean.
- While the bread pudding is baking, prepare the sauce. In a skillet or frying pan over medium heat, melt the butter.
- Add the brown sugar, cinnamon, nutmeg, and cloves to the melted butter, stirring constantly until the sugar is completely dissolved.
- Pour in the heavy cream and stir until well combined.
- Stir in the sliced bananas and rum extract, allowing the sauce to simmer gently until the bananas are softened and the sauce is slightly thickened.
- Once the bread pudding is baked, remove it from the oven and allow it to cool slightly.
- Pour the warm banana foster sauce over the baked bread pudding, spreading it evenly.
- Serve the Bananas Foster Bread Pudding warm, topped with a scoop of vanilla ice cream if desired. Enjoy the indulgent flavors and savor every delightful bite!
Notes:
- For a boozy twist, you can substitute rum extract with real rum. Simply add 2-3 tablespoons of rum to the sauce, adjusting to taste.
- Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
