Bananas Foster Bread Pudding

Bananas Foster Bread Pudding combines two decedent desserts into one to die for dish!

Until a few years ago I had never Bananas Foster. My husband, then boyfriend, took me out to dinner and insisted we get the bananas foster crepes for dessert. They were ice cream filled crepes with bananas foster on top, and YUM! If you’ve never had bananas foster, it’s bananas (duh) with a rum soaked brown sugar sauce that’s been reduced down to syrupy happiness. Yeah. Drooling yet?

With the holidays coming, bread pudding is a go to dessert. You can make it ahead of time. Let the bread soak up the liquid, and then pop it in he oven to bake once every one is eating dinner. I love a low maintenance dessert. While this particular bread pudding takes a little more effort it’s completely worth it. The rich brown sugar sauce and bananas do wonderful things with the bread/custard mix and the pecan and oat streusel on top give a great little crunch for some texture. It’s just fab! I might even add a little dollop of whipped cream on top…just for show. Enjoy!

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding combines two decedent desserts into one to die for dish!

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Dessert

Servings: 12 to 16 servings

Author: Cooking Light Magazine

Ingredients

Pudding:

• 1 French baguette cut into 1/2-inch cubes (about 1 pound, not French bread!)
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 3 ripe medium bananas, peeled and sliced
• ½ cup spiced rum
• 1 cup lightly packed brown sugar
• ½ teaspoon salt
• 4 large eggs beaten
• 2 12 ounce cans evaporated milk
• 1 cup half and half
• ½ cup granulated sugar

Streusel:

• ⅓ cup all-purpose flour
• ¼ cup chopped pecans
• ¼ cup lightly packed brown sugar
• ¼ cup rolled old-fashioned oats
• ¼ teaspoon salt
• 1 tablespoon vegetable oil

Topping:

• Powdered sugar

Instructions

Pudding:

• Heat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
• Place bread pieces in a large mixing bowl; set aside.
• In a large skillet over medium-high heat, melt butter and 1 tablespoon oil together. Add banana slices, and cook fro 1 minute.
• Carefully add half the rum. Cook for 1 to 2 minutes (or until flames subside if rum flames). Add the rest of the rum, brown sugar, and 1/2 teaspoon salt. Cook until sauce reduces down and thickens a bit, and sugar is completely dissolved, about 3 to 4 minutes.
• In a medium mixing bowl, beat together eggs, evaporated milk, half-n-half, and sugar. Pour the milk mixture over the bread. Then pour the banana mixture over the bread. Gently stir to coat the bread and combine everything together. {The mixture is going to look very liquidy, that's okay.}
• Carefully pour the pudding mixture into the prepared baking dish. Bake for 20 minutes.

Streusel:

• In a medium bowl, combine flour, pecans, brown sugar, oats, and salt. Add oil, and stir until evenly moistened (the mixture will still be very dry).
• Remove the pudding from the oven and sprinkle the streusel evenly over the top of the pudding. Return pudding to the oven and bake for an additional 30 minutes, or until top is golden and pudding i set.
• Remove from oven and let cool at least 10 minutes before serving. Sprinkle the entire pudding or individual servings with powdered sugar if desired.

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