Description

This rich and indulgent Bananas Foster Bread Pudding combines buttery brioche soaked in a creamy custard with ripe bananas, crunchy pecans, and a warm rum-infused syrup. Perfectly baked and served with vanilla ice cream, it’s a show-stopping dessert that brings comfort and elegance to any table.

Ingredients

Scale

For the Bread and Syrup:

8 cups cubed challah or brioche (1-inch cubes; about 12 ounces)
4 tablespoons unsalted butter, plus more for greasing
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/4 cup dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon

For the Custard:

3 cups heavy cream
2 cups whole milk
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 large eggs
6 large egg yolks
1 cup raw pecans, chopped
5 ripe bananas, sliced

Optional for Serving:

Vanilla ice cream

Instructions

Preheat oven to 325°F (165°C). Butter a 9×13-inch baking dish.
Make the syrup: In a saucepan over medium heat, melt the butter. Add brown sugar, cream, rum, vanilla, and cinnamon. Stir until smooth and simmer for 3–4 minutes until slightly thickened. Remove from heat.
Prepare the bread: Spread the cubed bread in the buttered baking dish. Drizzle the syrup over the bread and gently toss or press to coat evenly.
Make the custard: In a large bowl, whisk cream, milk, both sugars, rum, vanilla, salt, and cinnamon. In another bowl, whisk eggs and yolks, then slowly whisk them into the cream mixture.
Combine: Fold in chopped pecans and sliced bananas. Pour the custard over the bread, pressing gently to help absorb.
Soak: Let the mixture sit for 30 minutes to absorb, or cover and refrigerate for up to 4 hours.
Bake: Bake uncovered for 60–75 minutes, until golden and set in the center.
Cool slightly and serve: Let rest for 10–15 minutes before serving. Top with vanilla ice cream if desired.

Notes

Day-old bread works best for soaking up the custard.

You can substitute walnuts or omit nuts entirely if preferred.

The rum adds flavor but can be omitted for an alcohol-free version.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: bananas foster, bread pudding, brioche, banana dessert, rum dessert, pecan pudding, custard dessert