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Bananas Foster Bread Pudding

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A delightful combination of rich challah bread pudding with warm bananas foster sauce, perfect for brunch or dessert.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the custard
  • 16 oz 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 large eggs
  • 1 tsp ground cinnamon Divided: 1 tsp for custard, 1 tsp for sauce.
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
For the sauce
  • ½ cup unsalted butter Divided: some for the sauce, some for greasing if desired.
  • 1½ cups packed brown sugar
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves
  • ½ tsp rum extract Or 1–2 tablespoons dark rum if you prefer to flambé.
  • ½ cup heavy cream Helps make the sauce silky; can omit for a slightly thinner sauce.
  • 3 bananas, sliced

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 11x7 baking dish with non-stick spray or butter.
  2. In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla until smooth and pale.
  3. Gently fold the 1-inch cubes of challah into the custard, ensuring they are well coated.
  4. Let the mixture rest in the refrigerator for 1 hour to allow the bread to soak.
Baking
  1. Pour the soaked bread custard into the prepared dish, scraping in any excess milk. Cover tightly with foil.
  2. Bake for 55-60 minutes until mostly set; a knife inserted in the center should come out mostly clean.
  3. Remove the foil during the last 10 minutes for a slightly drier top, if desired.
Sauce Preparation
  1. In a skillet over medium heat, melt the butter.
  2. Whisk in the brown sugar, cinnamon, nutmeg, and cloves until combined and glossy.
  3. Stir in the heavy cream until smooth and fold in the sliced bananas and rum extract. Warm just until bananas are coated and slightly softened.
Serving
  1. Once the pudding is out of the oven, spoon the warm banana sauce over the top.
  2. Serve immediately; a scoop of vanilla ice cream is optional and highly recommended.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gSaturated Fat: 12gSodium: 220mgFiber: 2gSugar: 25g

Notes

For best texture, chill the pudding for an hour before baking. Optional: add a scoop of vanilla or rum-raisin ice cream and serve with strong coffee for brunch.
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