Bananas Foster Caramel Bread Pudding

• 6 cups cubed stale French bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup packed brown sugar
• 1/2 cup dark rum
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 ripe bananas, sliced
• 1/2 cup unsalted butter
• 1/2 cup firmly packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped pecans (optional)

Steps

1. 1 Preheat oven to 350°F. Butter a 9x13 inch baking dish.
2. 2 In a large bowl, whisk together milk, cream, eggs, 1 cup brown sugar, rum, vanilla, 1 teaspoon cinnamon, and salt.
3. 3 Add bread cubes to the milk mixture, stirring to coat. Let sit for 10 minutes.
4. 4 Layer banana slices over half of the bread mixture in the baking dish. Pour remaining bread mixture over bananas.
5. 5 Bake for 45 minutes, or until set and golden brown.
6. 6 While baking, melt butter in a saucepan. Stir in 1/2 cup brown sugar and 1/4 teaspoon cinnamon. Cook until bubbly.
7. 7 Pour caramel sauce over the baked pudding. Sprinkle with pecans if using.
8. 8 Serve warm with extra sauce drizzled over the top.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk
• saucepan

Variations

• Add a splash of orange juice for a citrus twist.
• Incorporate chocolate chips for a richer treat.

Substitutions

• Use almond milk for a lighter option.
• Replace rum with bourbon for a different flavor profile.

Pairings

• Vanilla ice cream
• Whipped cream

Nutrition

Tips

• Use stale bread for best results; if fresh, leave it out overnight.
• Adjust rum quantity to taste; substitute with apple juice for a non-alcoholic version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong coffee or espresso.

FAQ