Bananas Foster Bread Pudding

The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.

4 loaves – French bread, each 1’ long
1 qt – Heavy cream
1 ½ C – Whole milk
1 ½ C – Sugar
3 C – Light brown sugar
12 ea – Egg yolks
3 ea – Bananas
1 C – Rum
½ t – Ground cinnamon
4 T – Vanilla extract
Fresh mint for garnish

Slice French bread and dry in a 200° oven for 20 minutes. Combine remaining pudding ingredients in a large container and blend well with a hand mixer. Thinly slice dried French bread and place in an 8” x 10” x 2” pan. Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy. Be sure to flatten all of the lumps. Cover pan with foil and bake at 300° for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool.

Foster Sauce
4 ½ C – Unsalted butter
4 ½ C – Packed dark brown sugar
3 t – Ground cinnamon
2 ¼ C – Golden rum
2 ¼ C – Banana liqueur
8 – Bananas, sliced lengthwise and in half

Melt butter in a saucepot. Add the brown sugar and cinnamon and mix well. Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur. Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.

To Serve: Cut bread pudding into 3 ½” x 3 ½” squares. Top warm bread pudding with Foster sauce and garnish with mint leaves.

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding is a classic Southern dessert that is made from bread, bananas, brown sugar, butter, and spices. This delicious and luxurious dessert originated in New Orleans in the 1950s and has since become a classic across the United States. Bananas Foster Bread Pudding is perfect for special occasions, such as dinner parties, and is also great for a cozy Sunday morning breakfast.

Origins and History

Bananas Foster Bread Pudding originated in New Orleans, Louisiana, in the 1950s. It was first created by Chef Paul Blangé of Brennan’s Restaurant in 1951, the same man responsible for inventing the now classic Bananas Foster. The original recipe, created by Brennan’s Chef Paul Blangé, contained day-old or stale French bread, bananas cooked in a butter-sugar sauce, and cream. The original recipe was created to use the day-old bread scraps that were leftover from cooking other dishes. This dessert soon became popular throughout Louisiana and the surrounding Southern states. To this day, it is still a classic Southern dish.

Preparing Bananas Foster Bread Pudding

To prepare Bananas Foster Bread Pudding, start by cutting the stale French bread or brioche into cubes. Then, slice the bananas and set aside. In a medium saucepan, melt butter on low heat. Once the butter has melted, add the brown sugar, heavy cream, vanilla extract, spices, and salt, stirring constantly. When the mixture is combined, add the sliced bananas and stir until the bananas have softened. Taking care to not burn the bottom of the pan, cook the mixture on low heat until all of the ingredients have been incorporated and the sauce has thickened. Remove from heat and let cool for a few minutes. In a bowl, whisk together the eggs and cream until well combined. Place the cubed bread in a greased dish and spread the banana sauce over the top. Pour the egg mixture over the dish and spread until evenly distributed. Bake in a preheated oven at 350˚ F for 25-30 minutes or until the top is golden brown. Let cool for a few minutes before serving. Enjoy!

Frequently Asked Questions

1. What makes Bananas Foster Bread Pudding special?
Bananas Foster Bread Pudding is unique because it combines the classic Southern flavors of Bananas Foster with the classic French dessert of Bread Pudding. The result is a luxurious and flavorful dessert that is perfect for any occasion.

2. Is Bananas Foster Bread Pudding easy to make?
Yes, Bananas Foster Bread Pudding is easy to make with just a few simple ingredients. The most time-consuming part is the preparation, which involves cutting the bread and making the banana sauce. Once the ingredients are all prepped, the actual baking time is quite short.

3. How long does Bananas Foster Bread Pudding last?
Bananas Foster Bread Pudding is best served the same day it is made, or within a day or two, as it does not store well. For best results, store in an airtight container in the refrigerator and reheat before serving.

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