Bananas Foster Bread Pudding

The classic dessert become bread pudding! With brioche bread pudding with bananas and a warm rum caramel sauce.

📝 Ingredients

• 4 large eggs
• 2 cups whole milk
• 1/4 cup dark brown sugar
• 2 teaspoons vanilla extract
• 1 Tablespoon dark rum (optional)
• 1 teaspoon kosher salt
• 7 cups bread (cubed (brioche bread recommended))
• 6 bananas (just ripe, peeled and cut into coins)
• Juice of 1/2 lemon
• 1 Tbsp white sugar
• 5 Tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 1/4 cup dark rum
• 1/2 teaspoon kosher salt (reduce if using salted butter)
• 1/4 cup whipping cream

👨‍🍳 Instructions

1. 1Preheat oven to 350F.
2. 2In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
3. 3Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
4. 4Butter a 2-quart baking dish and place it onto a baking sheet.
5. 5Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
6. 6Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
7. 7Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
8. 8Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.