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I fell in love with this version the first time I made it for a chilly weekend brunch — rich challah cubes soaked in a cinnamon-vanilla custard, finished with a sticky bananas foster-style sauce and warm banana slices. It’s the kind of dessert that doubles as breakfast for people who believe there’s no wrong time to eat something comforting and slightly boozy. If you want a similar take with different cooking equipment, compare notes with this Quick Homemade Recipes’ Bananas Foster bread pudding for more inspiration.

Why you’ll love this dish

This recipe marries two great ideas: classic bread pudding and the theatrical, caramelized flavors of bananas foster. It’s crowd-pleasing, uses inexpensive pantry staples, and shines when you want something warm and memorable without hours of babysitting a stovetop. Use it for a holiday dessert, a special brunch, or to turn stale challah into something spectacular.

“Sweet, buttery, and impossibly tender — the banana sauce turned this old-school pudding into the star of our family dinner.” — a happy tester

Why it stands out:

Uses challah: richer, eggier bread gives a custardy interior without getting soggy.
Make-ahead friendly: soak overnight for deeper flavor.
Bakery-level sauce with minimal fuss: brown sugar, butter, and a touch of rum extract turn simple bananas into a luscious topping.

The cooking process explained

Before you start: whisk a custard, fold in the bread, rest to let the cubes absorb, then bake until just set. While it’s baking, cook a brown-sugar banana sauce on the stove and spoon it over the warm pudding so the sauce melts in. Expect about 1 hour 15 minutes total active time, plus an hour of chilling for best texture.

Quick overview

Whisk eggs, milk, sugar, cinnamon, and vanilla to make the custard.
Fold in 1-inch challah cubes and chill to let them soak.
Bake the pudding covered until set.
Make the bananas foster-style sauce while the pudding bakes.
Pour sauce and banana slices over warm pudding; serve with ice cream if desired.

Ingredient list

• What you’ll need (serves about 6–8)

16 ounces challah bread, cut into 1-inch cubes (day-old challah works best; substitute brioche or French bread if needed)
4 cups milk (whole milk recommended; use 2 cups milk + 2 cups half-and-half for a richer custard)
5 eggs
1 teaspoon ground cinnamon (divided: 1 tsp for custard, 1 tsp for sauce)
1 teaspoon vanilla extract
½ cup granulated sugar
½ cup (1 stick) unsalted butter (divided: some for the sauce, some for greasing if desired)
1½ cups packed brown sugar (for the sauce)
¼ teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
½ teaspoon rum extract (or 1–2 tablespoons dark rum if you prefer to flambé — see tips)
½ cup heavy cream (helps make the sauce silky; can omit for a slightly thinner sauce)
3 bananas, sliced

Notes and substitutions inline:

Bread: challah gives the best texture and flavor, but brioche, day-old croissants, or slightly stale French bread will work. Avoid very dense sandwich loaves unless cubed thinly.
Dairy: for lactose-free, use a full-fat almond or oat milk and replace heavy cream with coconut cream; texture will change.
Rum extract vs rum: extract is safer for kitchens without open flames and still gives boozy flavor.

How to prepare it

Delicious Bananas Foster Bread Pudding topped with caramel and bananas

Step-by-step instructions

Preheat and prep: Set oven to 350°F (175°C). Grease an 11×7 baking dish with non-stick spray or butter.
Make the custard: In a large bowl, whisk together 5 eggs, 4 cups milk, ½ cup sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla until smooth and pale. Taste briefly for sweetness — it should be gently sweet.
Combine with bread: Gently fold the 1-inch cubes of challah into the custard, making sure pieces are coated. Let the mixture rest in the refrigerator for 1 hour so the bread soaks through.
Bake: Pour the soaked bread custard into the prepared dish, scraping in any excess milk. Cover tightly with foil. Bake 55–60 minutes; a knife inserted in the center should come out mostly clean (a few crumbs are fine). Remove foil the last 10 minutes if you want a slightly drier top.
Make the bananas foster sauce while the pudding bakes: In a skillet over medium heat, melt ½ cup butter. Whisk in 1½ cups brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1⁄8 teaspoon cloves until combined and glossy.
Finish the sauce: Stir in ½ cup heavy cream until smooth. Fold in sliced bananas and ½ teaspoon rum extract; warm just until bananas are coated and slightly softened (don’t overcook or they’ll disintegrate).
Serve: When pudding is out of the oven, spoon the warm banana sauce over the top. Serve immediately; a scoop of vanilla ice cream is optional and highly recommended.

Gather these items

Key ingredients recap and pantry notes:

Bread: use day-old or slightly stale challah for best custard absorption.
Custard: eggs + milk ratio here makes a rich, silky interior; don’t skimp on eggs.
Sauce: brown sugar + butter + cream = glossy caramel; spices and rum extract create the bananas foster profile.

How to serve Bananas Foster Bread Pudding

Best ways to enjoy it

Warm from the oven with the bananas foster sauce spooned on top.
Add a scoop of vanilla or rum-raisin ice cream and a drizzle of extra sauce for an elegant finish.
For brunch, serve with strong coffee or a cinnamon-spiced latte.
For a grown-up dessert, pair with a small glass of aged rum or a dessert wine like Sauternes.

Plating ideas

Slice into squares and place on warm plates, top with sauce, and sprinkle toasted pecans for crunch.
For a party, bake in a shallow dish and present with the sauce in a warmed gravy boat so guests can serve themselves.

Storage and reheating tips

Keeping leftovers fresh

Refrigerator: Cover the cooled pudding tightly with plastic wrap or transfer to an airtight container. Store up to 3–4 days.
Reheat: Warm individual portions in the microwave for about 60–90 seconds, or reheat a portion in a 325°F oven covered for 10–15 minutes until warmed through. Add sauce after reheating to keep it glossy.
Freezing: Freeze baked pudding (without sauce) wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge and reheat in a low oven. If you freeze assembled with sauce, the texture may be grainier when thawed.

Food safety

Because this dish contains eggs and dairy, refrigerate within 2 hours of baking and discard leftovers after 4 days. When reheating, ensure internal temperature reaches 165°F.

Helpful cooking tips

Pro chef tips

Use day-old bread: it absorbs custard without becoming gluey. If your challah is fresh, toast the cubes briefly to dry them.
Custard check: after whisking eggs and milk, the mixture should coat the back of a spoon — that’s a good indicator of the right richness.
Avoid weeping: don’t overbake. A slightly wobbly center will firm as it cools. The knife test is better than time alone.
Bananas: add them to the sauce at the end and warm gently — they should be soft but still hold shape.
Flambé caution: if using real rum and you want to flambé, remove the pan from the burner before adding alcohol, then ignite carefully with a long lighter and keep a lid nearby. If unsure, stick with rum extract.

Also try techniques from other methods, like the slow-cooker bread pudding method if you prefer a hands-off approach or want an overnight low-and-slow texture.

Creative twists

Recipe variations

Rum-forward: swap the rum extract for 1–2 tablespoons dark rum in the sauce (or flambé if comfortable).
Nutty crunch: stir ½–1 cup toasted pecans or walnuts into the sauce or sprinkle on top.
Chocolate-peanut butter: add ½ cup mini chocolate chips to the custard and use peanut butter in the sauce for a decadent spin.
Tropical: swap some milk for coconut milk and top with toasted coconut flakes.
Dairy-free: use full-fat coconut milk and replace eggs with a commercial egg replacer made for custards (results will vary).

If you like swapping fruit flavors, compare notes to techniques used in this apple-cinnamon bread pudding for ideas on spicing and fruit prep.

FAQ

Your questions answered

Q: Can I make this ahead of time?
A: Yes. After assembling the soaked bread in the baking dish, cover and refrigerate up to overnight. Bake straight from the fridge; you may need an extra 5–10 minutes.

Q: Can I use frozen bread or other types of bread?
A: Thaw frozen bread first and dry it in the oven if it’s too moist. Brioche, French bread, or day-old croissants all work well; denser sandwich bread will give a denser pudding.

Q: How can I prevent the pudding from being too soggy?
A: Use a slightly stale bread, allow the mixture to rest so excess custard is absorbed, and don’t over-soak. Also, bake until mostly set—the center can still have a slight jiggle.

Q: Is the sauce safe to flambé?
A: Flambéing is optional and adds drama. If you use alcohol, remove the skillet from the heat before adding rum, then ignite carefully. Keep a lid handy and never flambé under a hood or near flammable items.

Q: Can I double the recipe?
A: Yes—double all ingredients and bake in a larger dish or two dishes. Baking time may increase slightly; use the knife test for doneness.

Conclusion

This Bananas Foster Bread Pudding brings together the tender, custardy comfort of challah-based bread pudding with the warm, caramelized spice of bananas foster — a reliably cozy dessert that also shines at brunch. For a different presentation and a slightly different sauce profile, you can compare versions like Bananas Foster Bread Pudding – Great Grub, Delicious Treats, or try a recipe that leans into a vanilla-rum sauce like Bananas Foster Bread Pudding with Vanilla Rum Sauce | Sweet Cayenne. If you want another rich take with a rum caramel focus, see this warm, saucy example at Warm Bananas Foster Bread Pudding with Rum Caramel Sauce for additional technique ideas.