Description
Bananas Foster Bread Pudding is a decadent dessert that combines the comforting richness of bread pudding with the tropical flavors of bananas foster. Made with a custard base of heavy cream, milk, and eggs, and infused with white chocolate chips, this dessert is a real treat. Topped with sliced ripe bananas, dark rum, and banana liqueur, this dish is the perfect indulgence for any special occasion or as a comforting sweet ending to a meal.
Ingredients
For the bread pudding:
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2 cups heavy whipping cream
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1 cup whole milk
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½ cup granulated sugar
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¾ teaspoon kosher salt (plus a pinch more for garnish)
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1 cup white chocolate chips
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6 large egg yolks
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2 large eggs
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2 teaspoons vanilla extract
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1 (12-ounce) container Hawaiian rolls, cubed
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7 cups cubed croissants (about 10 ounces)
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¼ cup unsalted butter (plus more for greasing the pan)
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¼ cup firmly packed light brown sugar
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3 ripe, slightly browned bananas, sliced
For the Bananas Foster Sauce:
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¼ cup dark rum
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¼ ounce banana liqueur (optional, but enhances the flavor)
Garnish:
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Confectioners’ sugar (for dusting)
Instructions
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Prepare the bread pudding:
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
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In a large saucepan, combine the heavy whipping cream, whole milk, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to steam.
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Remove from heat and stir in the white chocolate chips, allowing them to melt completely into the mixture.
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Make the custard:
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In a separate large bowl, whisk together the egg yolks, whole eggs, and vanilla extract until well combined.
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Gradually pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling. Once fully combined, pour the custard mixture over the cubed Hawaiian rolls and croissants. Stir to coat all the bread cubes, then let it sit for 10 minutes to soak.
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Prepare the banana topping:
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While the bread is soaking, melt ¼ cup of butter in a skillet over medium heat. Add the brown sugar and sliced bananas. Cook for 2-3 minutes, stirring occasionally, until the bananas begin to soften and caramelize slightly.
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Assemble the pudding:
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Pour the bread and custard mixture into the prepared baking dish. Spoon the caramelized banana mixture over the bread pudding, ensuring even distribution of bananas and caramel sauce.
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Bake the pudding in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top. You may want to cover the top with foil halfway through if it’s browning too quickly.
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Make the Bananas Foster Sauce:
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While the bread pudding is baking, prepare the Bananas Foster sauce. In a small saucepan, heat the dark rum and banana liqueur (if using) over medium heat until it begins to simmer. Allow the alcohol to cook off for about 2-3 minutes.
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Set aside until ready to serve.
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Serve:
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Once the bread pudding is done, remove it from the oven and let it cool for a few minutes. When ready to serve, drizzle the Bananas Foster sauce over the pudding.
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Garnish with a dusting of confectioners’ sugar for a festive touch.
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Notes
Banana liqueur: If you prefer, you can omit the banana liqueur, but it adds a nice depth of flavor to the sauce.
Make ahead: This bread pudding can be assembled ahead of time and refrigerated overnight. Simply bake the next day.
Serving tips: This dessert pairs wonderfully with vanilla ice cream, whipped cream, or a dollop of mascarpone for added richness.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Keywords: Bananas Foster bread pudding, banana dessert, bread pudding recipe, bananas foster, white chocolate bread pudding, rum dessert, tropical bread pudding