A classic banana dessert meets bread pudding! Brioche bread, custard and bananas, served warm with a rum caramel sauce!
This weekend is Father’s Day and when it comes to a treat for my husband, I always seem to think of boozy desserts. I wonder why? :)
This Bananas Foster Bread Pudding fits that bill perfectly, with a splash of rum in the pudding, as well as in the warm rum caramel sauce.
It’s also a plus that this bread pudding comes together in a flash and is the perfect, warm and delicious end to any Father’s Day meal.
Simply pop this one in the oven before dinner and enjoy it warm for dessert!
Ingredient Notes for Bananas Foster Bread Pudding
Brioche: It’s pretty easy to find brioche bread loaves at the grocery store these days. I’ve even used brioche hamburger buns that I’ve cubed up. If you can’t find brioche, any nice bread is fine. Look on the “day-old” rack! Slightly stale bread is perfect for this one.
Rum: We always have rum around, but if you don’t or if you prefer, use a splash of whisky instead. Add as much as you think you will enjoy. If you love rum, taste the sauce and add more as you like. I’ve written the recipe with what I think is the lowest end of rum, so increase as needed. If you only have light rum, that will do.
If you’d like a booze free dessert, simply omit the rum and add a teaspoon of vanilla to both the pudding and the caramel sauce. Rum extract would also be an option, if you happen to have that. Use to taste.
Bananas: I have found just ripe bananas to work best in this pudding (as opposed to under-ripe or over-ripe).
Lemon Juice: The sole purpose of the lemon juice here is to keep the bananas from browning. If you don’t have any, you can skip and just live with the brown-ish looking bananas. It won’t affect the taste at all.
Whole Milk: Whole milk is essentially, milk as it comes from the cow, with no fat removed. It is generally in the 3 – 3.5% butterfat range. It’s great if you use whole milk here, for best results, but you could substitute 2% milk, in a pinch. I wouldn’t go any further down that butterfat scale than that.
Brown Sugar: Dark brown (or old-fashioned) sugar makes for a richer taste, but if you only have light brown sugar on hand, that is fine to use as well.
Heavy Cream: This is no time to swap out lighter cream, in my opinion. This one is a rare treat, so go all in and use the good stuff :) Also, the heavy cream in the sauce is important to create a rich consistency for the sauce.
Kosher Salt: If you don’t have kosher salt on hand, fine table salt is fine. Just use less.
Cook’s Notes for Bananas Foster Bread Pudding
Some of the highest pieces of the bread may start to brown early, but you do want to make sure this one bakes long enough to set the custard. If necessary, lay a piece of foil loosely over-top if top is brown enough before the baking time is up.
The rum caramel sauce can be made ahead and re-warmed in a small saucepan or in the microwave.
Leftovers keep fairly well, stored covered in the refrigerator. Simple re-warm pudding and sauce to enjoy again later.
This recipe has been adapted from a Sam Sifton recipe.
Bananas Foster Bread Pudding
- 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
Rum Caramel Sauce:
- 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
- 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.