This luscious dessert recipe combines two classics: Banana's Foster and bread pudding. It makes the perfect ending to a New Orleans' Mardi Gras party or a special dinner with friends! Using whole milk and a buttery bread like challah or brioche creates a very delightful but rich dish. If you prefer something not so heavy, substitute 2 percent milk and French bread.
- For the Bread Pudding:
- 1 loaf brioche (or challah or french bread, cut into 1-inch cubes)
- 3 large eggs (lightly beaten)
- 2 cups milk
- 2/3 cup sugar
- 2 large bananas (peeled, mashed with a fork)
- Optional: 1/4 cup apricots (dried; chopped into 1/4-inch pieces)
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg (preferably freshly grated)
- 1/2 cup pecans (whole)
- For the Rum Sauce:
- 1/2 cup dark rum
- Optional: 1/4 cup banana liqueur
- 1/4 cup butter (unsalted)
- 1 cup dark brown sugar
- 1 teaspoon cinnamon
- 5 large bananas (peeled and quartered)
- For the Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350 F.
- Place pecans on cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
- Set aside to cool, then roughly chop. Turn off oven.
- Lightly butter a deep 9 by 12 baking dish (or equivalent) and add the bread cubes in an even layer.
- In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
- Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
- Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid soak into the bread.
- Preheat oven to 325 F and place bread pudding on a middle rack. Leave the aluminum foil on. Bake for 45 minutes.
- Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
Make the Rum Sauce
- While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
- When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
- Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
- When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
- The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
Make the Whipped Cream
- Whip the cream until it just begins to thicken.
- Add the vanilla and sprinkle the sugar over the cream.
- Continue to whip until soft peaks form. Use immediately or refrigerate.
- Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
- Add two pieces of cooked bananas and drizzle the rum sauce over the top.
- Add whipped cream.
More Bread Pudding Recipes:
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|