I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!
This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.
The NOLA culinary adventure never disappoints.
- 10 cups dry bread, cubed (approximately 1 pound loaf of french
- 2 cup whole milk*
- 14 ounce can sweetened condensed milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 5 bananas cut into 1 inch slices**
- 1 cup brown sugar
- ½ cup butter – no substitutions
- 4 tablespoon rum
- 1 cup chopped walnuts or pecans (optional)
- Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
- Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
- Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.
You can find complete recipes of this Bananas Foster Bread Pudding Recipe in callmepmc.com