A Decadent New Orleans–Inspired Dessert With Caramelized Bananas and Buttery Custard

There are desserts that comfort you… and then there are desserts that completely wrap you in warmth, nostalgia, and indulgence. Bananas Foster Bread Pudding belongs firmly in the second category.

This recipe takes two iconic classics — rich bread pudding and the legendary Bananas Foster — and combines them into one unforgettable dessert. Originally created at Brennan’s in the heart of New Orleans, Bananas Foster is famous for its buttery brown sugar sauce, dark rum, and caramelized bananas.

Now imagine all that flavor baked into a soft, custardy bread pudding with golden edges and a gooey caramel swirl.

This is that recipe.

And yes — it’s truly the BEST version.

---

Why You’ll Love This Recipe

• Rich, buttery caramel sauce
• Perfectly soft custard-soaked bread
• Sweet caramelized bananas
• Warm cinnamon undertones
• Make-ahead friendly
• Holiday-worthy presentation
• Restaurant-quality flavor at home

This dessert is elegant enough for holidays and easy enough for Sunday dinner.

---

What Makes This Bread Pudding So Special?

Traditional bread pudding is comforting. But adding Bananas Foster elements transforms it into something extraordinary.

The secret lies in:

• Using day-old brioche or French bread
• Making a real brown sugar butter caramel
• Layering bananas inside and on top
• Adding a splash of dark rum (optional but recommended)
• Baking low and slow for silky custard texture

It’s rich without being heavy. Sweet without being overwhelming.

---

Ingredients

Bread Pudding Base

• 1 loaf brioche or French bread, cut into cubes (about 8 cups)
• 3 large ripe bananas, sliced
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Bananas Foster Caramel Sauce

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup dark rum (optional)
• ½ cup heavy cream
• 2 additional bananas, sliced

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
2. Spread cubed bread evenly in the baking dish. Layer sliced bananas throughout the bread.
3. In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.
4. Pour custard mixture evenly over bread cubes, pressing lightly to ensure absorption.
5. Let soak for 20 minutes so bread fully absorbs liquid.
6. Bake for 40–45 minutes until center is set but slightly soft.
7. While baking, prepare caramel sauce: In a saucepan over medium heat, melt butter.
8. Add brown sugar, cinnamon, and nutmeg. Stir until dissolved and bubbling.
9. Carefully add rum (if using) and simmer 1–2 minutes.
10. Stir in heavy cream and cook until slightly thickened.
11. Add sliced bananas and gently coat in caramel. Cook 1–2 minutes until tender.
12. Remove bread pudding from oven and let rest 10 minutes.
13. Pour warm Bananas Foster sauce over the top before serving.

---

The Flavor Experience

The first bite gives you:

Warm custard softness
Buttery caramel sweetness
Silky bananas
Hints of spice
Deep molasses notes from brown sugar

If you add rum, it gives a subtle warmth that elevates the dessert without overpowering it.

Serve warm for best results.

---