Delicious Banana Bread Pudding
Turn leftover French bread into a luxurious dessert with this Bananas Foster Bread Pudding. Each bite features a custard-soaked bread base topped with a warm, buttery caramel banana sauce. Perfect for family dinners or an indulgent treat, it’s quick, easy, and bursting with flavor.
Equipment
- 1 mixing bowl
- 4 Ramekins (8-ounce each)
- 1 medium skillet
- Whisk
- Baking Sheet
- Aluminum foil
Ingredients
For Bread Pudding:
- 5 cups stale French bread cubed
- 3 large eggs
- ½ cup light brown sugar packed
- ¾ tsp kosher salt
- ½ tsp ground cinnamon
- 2 ¼ cups half-and-half
For Bananas Foster Sauce:
- 4 tbsp unsalted butter
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- 2 tbsp corn syrup
- Pinch ground nutmeg
- ⅛ tsp ground cinnamon
- ⅛ tsp kosher salt
- 3 tbsp heavy cream
- 1 large banana sliced
- 1 tsp vanilla extract
- ½ tsp rum extract
Instructions
- Prepare the Oven and Ramekins: Preheat your oven to 350°F (175°C) and position the oven rack in the bottom third of the oven. This ensures the bread pudding cooks evenly without over-browning on top. Next, prepare your ramekins: lightly spray the bottom and sides of four 8-ounce ramekins with nonstick cooking spray. Place them on a baking sheet to make handling easier when transferring in and out of the oven.
- Cube the French Bread: Take 5 cups of stale French bread and cut it into roughly 1-inch cubes. Using slightly stale bread is ideal because it absorbs the custard better, creating a soft yet structured pudding. Spread the cubes out on a plate or tray while you prepare the custard, so they’re ready to be combined.
- Whisk the Custard Mixture: In a medium mixing bowl, crack 3 large eggs and whisk them until smooth. Add ½ cup packed light brown sugar, ¾ teaspoon kosher salt, and ½ teaspoon ground cinnamon. Pour in 2 ¼ cups of half-and-half. Whisk thoroughly until the sugar is fully dissolved, the cinnamon is evenly distributed, and the mixture is creamy and uniform. This custard is the heart of the pudding and ensures every bite is rich and flavorful.
- Assemble the Bread Pudding: Fill each prepared ramekin with about 1 heaping cup of bread cubes. Pour roughly ¾ cup of the custard over the bread in each ramekin, making sure to evenly coat all the cubes. Press down lightly with a spatula or spoon to help the bread soak up the custard. Cover each ramekin loosely with aluminum foil to prevent the top from drying out during baking.
- Bake Covered: Place the baking sheet with the covered ramekins in the preheated oven. Bake for 25 minutes, allowing the custard to start setting and the bread to absorb the flavors. This step ensures the interior stays moist while the edges begin to firm up, creating the perfect balance of soft and structured pudding.
- Bake Uncovered for Golden Finish: After 25 minutes, carefully remove the foil from the ramekins. Continue baking for an additional 20–25 minutes. Keep an eye on the bread pudding: it should be golden brown on top and fully set in the center. You can check doneness by gently pressing the center—if it springs back slightly, it’s ready. Remove from the oven and allow the puddings to cool slightly while you prepare the bananas foster sauce.
- Prepare the Bananas Foster Sauce: In a medium skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 3 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 tablespoons corn syrup, a pinch of nutmeg, ⅛ teaspoon cinnamon, and ⅛ teaspoon kosher salt. Stir gently as the butter melts and the sugars combine. Allow the mixture to bubble lightly, which signals that the sauce is beginning to thicken and caramelize.
- Incorporate Cream and Bananas: Slowly whisk in 3 tablespoons of heavy cream. Continue stirring over medium heat for 3–4 minutes until the sauce thickens slightly and becomes glossy. Add 1 sliced banana to the skillet and gently fold it into the sauce. Allow the banana slices to soften and become coated in the rich caramel sauce, stirring occasionally to prevent sticking or burning.
- Add Flavor Extracts: Remove the skillet from the heat. Stir in 1 teaspoon of vanilla extract and ½ teaspoon of rum extract to enhance the depth of flavor. These extracts give the sauce a warm, aromatic complexity that perfectly complements the custard-soaked bread.
- Serve and Enjoy: Spoon the warm bananas foster sauce generously over each baked bread pudding ramekin. Serve immediately for the best texture and flavor. Each bite should combine a soft, custardy interior with a sweet, buttery banana topping, creating a dessert that feels indulgent yet comforting. Optionally, garnish with a sprinkle of cinnamon or a few banana slices for presentation.
Notes
- Use slightly stale French bread for best custard absorption and texture.
- Whisk the custard thoroughly to dissolve sugar and ensure smoothness.
- Cover ramekins during the first baking phase to keep pudding moist.
- Remove foil during the final bake for a golden, slightly crisp top.
- Slice bananas just before adding to the sauce to prevent mushiness.
- Lightly toasting bread cubes before soaking can enhance flavor and add depth.
- For added texture, sprinkle toasted nuts like pecans or walnuts before serving.
- Fresh bananas provide natural sweetness that balances the rich caramel sauce.
- Serve warm for optimal flavor and creamy texture.
- Bread pudding can be made ahead and stored properly for easy reheating.
