Bananas Foster is a classic New Orleans dessert, traditionally made with bananas, brown sugar, butter, and rum. This Bananas Foster Bread Pudding brings all those same flavors together in a rich and decadent pudding that’s perfect for any occasion.
The bananas and bread are simmered in a rum and brown sugar mixture until they’re soft and caramelized. Then, the pudding is baked in the oven until it’s golden brown and slightly puffed.
Serve this Bananas Foster Bread Pudding warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. You’ll be sure to impress your guests with this recipe!
Ingredient
| • 10 cups dry bread, cubed, approximately 1 pound loaf of French bread • 2 cups of whole milk |
Instructions to cook
Prep time:20 minutes
Cooking time:1 hour
Total time:1hour 20 minutes
1.Cube the bread and place it on a sheet of tray and bake for 200 degrees F for 10 minutes
2.Wrap a heavy aluminum foil around the bottom of a 9-inch spring form pan. Spray the insides of the pan with a vegetable spray. Heat the pan to 375 degrees F and melt butter in the spring form pan. Remove from the oven and shower brown sugar evenly on the butter
3.Slice the bananas and soak them in rum for 3 to 4 minutes. Place the banana slices in the pan over the butter and brown sugar beginning from the center of the pan
4.Cut bananas to fit any gaps and pour the soaked rum over the bananas in the spring form pan
5.Place the spring form pan on a larger sheet pan that comes with an edge, so that there cannot be any spilling over incidents
6.Take a large sized bowl and combine sweetened condensed milk, milk, eggs, vanilla extract, butter, salt and cinnamon. Whisk this until it reaches the frothy consistency. Add in the bread to this mix and allow it to sit for 10 minutes
7.Stir in the nuts
8.Place the breading mix over the banana slices and press it firmly
9.Heat the oven to 375 degree F and bake this for 60 minutes in the oven. The center will be set and bread will turn golden brown
10.Allow the cake to cool for at least 20 to 30 minutes before you transfer it to a serving plate