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Decadent Bananas Foster Bread Pudding in Just 60 Minutes

bananas foster bread pudding

A rich and decadent bread pudding infused with bananas foster flavors, topped with caramel pecans and served with vanilla ice cream.

Ingredients

Scale
  • 8 cups day-old brioche or challah, cut into 1-inch cubes
  • 2 ripe bananas, sliced (plus extra for topping if desired)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 3 Tbsp melted butter
  • 1/2 cup unsalted butter (for topping)
  • 1/2 cup packed brown sugar (for topping)
  • 1/3 cup heavy cream (for topping)
  • 1 tsp vanilla extract (for topping)
  • 1 cup chopped pecans (for topping)
  • Pinch of salt (for topping)
  • Vanilla ice cream (for serving)
  • Extra caramel sauce (optional, for serving)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Add bread cubes to the dish and toss in sliced bananas.
  3. In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt. Whisk in melted butter.
  4. Pour custard over the bread/bananas. Press gently so the bread absorbs the liquid. Let sit 10 minutes.
  5. Bake 40–45 minutes until the center is set and the top is golden.
  6. While baking, melt butter in a saucepan over medium heat. Stir in brown sugar and cook 1 minute.
  7. Add cream and simmer 2–3 minutes until glossy. Remove from heat; stir in vanilla, pecans, and a pinch of salt.
  8. Spoon warm bread pudding into squares, drizzle with caramel pecans, and top with a scoop of vanilla ice cream.

Notes

  • Use day-old bread for better texture.
  • Let the bread soak in the custard for at least 10 minutes before baking.
  • Serve warm for the best flavor and texture.

Nutrition

Keywords: bananas foster bread pudding, caramel pecan bread pudding, bread pudding with ice cream, easy bread pudding recipe, caramel sauce dessert, southern dessert recipes