Bananas Foster Bread Pudding with Rum Sauce

Bananas Foster Bread Pudding with Rum Sauce is crunchy on the outside, smooth and creamy inside with a delicious banana-y flavor and topped with a rum sauce and vanilla ice cream.

4.85 from 45 votes

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 545kcal

Author: Pat Nyswonger

Ingredients

For The Banana Bread Pudding:

12 ounces brioche cut into 1/2 inch cubes
2 cups heavy cream
1 cup whole milk
1/2 cup butter melted and cooled
1/4 cup sugar
6 eggs separated
1 teaspoon vanilla
1/4 teaspoon sea salt
1 cup banana mash (from about 2 large bananas)
freshly grated nutmeg

For the Rum Sauce:

3/4 cup packed dark brown sugar
1/3 cup water
1/2 cup butter 1 stick
1/2 teaspoon cinnamon
1 teaspoon vanilla
Pinch of salt
1/4 cup dark rum
1 or 2 sliced ripe bananas
Vanilla Ice Cream optional

Instructions

Dry the Bread Cubes:

Preheat the oven to 175°F and line a baking sheet with parchment paper. Add the brioche cubes to the baking sheet and transfer to the oven to dry for 30-45 minutes. Remove from the oven and allow to cool.

For the banana bread pudding:

Increase the oven temperature to 325°F, prepare a 2-quart baking dish with oil spray and reserve.
Place the cooled bread cubes in a large mixing bowl. Combine the cream and milk in a small saucepan and warm gently over medium heat. Pour the warm cream mixture over the bread cubes, stirring to coat well. Set aside to cool to room temperature.
Whisk together the melted butter and sugar until well blended. Add the egg yolks, vanilla, salt and banana mash, blend until smooth and creamy. Gently stir this mixture into the brioche mixture.
Whip the egg whites until soft peaks form, then fold them into the brioche mixture. Transfer the mixture into the prepared baking dish. Finish with a grating of nutmeg over the top.
Set the dish into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
Bake the bread pudding until the top is golden brown and a knife inserted in the center comes out clean, about 35-55 minutes (see notes). Remove from the oven and transfer the dish from the hot water to a cooling rack. When cool, cover with plastic wrap and refrigerate.

To Serve:

Preheat the oven to 425°F and prepare a baking sheet with parchment paper
Cut the cold bread pudding into 2-1/2 inch squares and place on the parchment-lined baking sheet.
Add 2 tablespoons of butter to a small dish and melt in the microwave
Brush the top and sides of each bread square with melted butter and transfer to the oven. Bake for 10 minutes until the tops are crisp and golden. Transfer to serving plates.

Meanwhile, Make the Rum Sauce:

In a skillet set over medium heat, add the brown sugar, water, butter, cinnamon, vanilla, and salt. Boil gently for about 8 to 10 minutes. The sauce will start to thicken.
Add the rum and sliced bananas. Cook for 1 more minute to burn off the alcohol. Transfer the sauce to a small pitcher and spoon over each serving.

Notes

Alternative serving option: Serve scoops of the banana bread pudding hot from the oven with rum sauce and ice cream and skip the cooling/reheating process.
The baking time will vary depending on the shape of your casserole dish. A standard 8-inch by 8-inch baking dish will require more baking time than a shallow but long oblong or rectangular dish.

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