Bananas Foster Bread Pudding

Name: Bananas Foster Bread Pudding
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 4 large eggs; 2 cups whole milk; 1/4 cup plus ½ cup brown sugar; 2 teaspoons vanilla extract; 1 tablespoon plus ½ cup dark rum; 1 teaspoon plus ½ teaspoon kosher salt; 6 cups cubed brioche, approximately ½ loaf; 5 ripe bananas, peeled and cut into coins; 1 tablespoon white sugar; 5 tablespoons unsalted butter; 1/4 cup heavy cream

By Sam Sifton

Total Time: 1 hour 15 minutes
Rating: 5(849)
Comments: Read comments

Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)

Featured in: Foster Child

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Ingredients

Yield:8 servings

4large eggs
2cups whole milk
¼cup plus ½ cup brown sugar
2teaspoons vanilla extract
1tablespoon plus ½ cup dark rum
1teaspoon plus ½ teaspoon kosher salt
6cups cubed brioche, approximately ½ loaf
5ripe bananas, peeled and cut into coins
1tablespoon white sugar
5tablespoons unsalted butter
¼cup heavy cream

Ingredient Substitution Guide

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Preparation

For the Bread Pudding
1. Step 1
  Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
2. Step 2
  Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
3. Step 3
  Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
4. Step 4
  Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Ratings

5 out of 5

849 user ratings

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Comments

kathyabc887 years ago

Yes -- this is a great make ahead dessert. I made this for our Easter family dinner dessert. I made it around noon and then reheated it in the oven @ 350 for about 15 minutes that evening. I reheated the rum sauce for a few minutes. Served it with vanilla ice cream, and it was a hit. There was a little left that I reheated a few days later & it was still delicious. One thing I did was dip the bananas in a little lemon juice as I was making the layers to keep the bananas from turning brown.

ler7 years ago

Can this be made ahead?

Larry7 years ago

Everyone wolfed it down (and without ice cream)! I would recommend using 6 (regular-size) bananas instead of 5, though.

Emer4 weeks ago

Imagine my surprise when I went to serve this and discovered that some of my banana coins had turned purple! I never knew that baking previously frozen bananas could turn them pink and purple. I’ve always used my frozen bananas in cakes and muffins where the color is not noticeable.

Cookie lady4 weeks ago

Help! I followed suggestions to add more bananas. Not sure if this was the cause of my problem, but the custard broke. It tasted great but was watery and unappealing.

banana Foster bread pudding1 month ago

I think I used bananas that were too ripe so the end result was quite unappealing. I would skip the bottom layer of bananas if I ever made it again, and maybe just chop the bananas into the mix.

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