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Banana Fosters Bread Pudding

Prep Time:30 Minutes
Cook Time:60 Minutes

Nutritional Information

Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor.


  • 4 large eggs
  • 2 cups whole milk
  • ¼ cup plus ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon plus ½ cup dark rum
  • 1 teaspoon plus ½ teaspoon kosher salt
  • 6 cups cubed brioche, approximately ½ loaf or other crusty bread
  • 5 ripe bananas, peeled and cut into coins
  • 1 tablespoon white sugar
  • 5 tablespoons unsalted butter
  • ¼ cup heavy cream


  • 1. Preheat Egg to 350ºF with platesetter for indirect heat. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak. Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total. Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm. Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828