Banana Foster Bread Pudding Recipe

Prepare bread and custard

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish. Place the 1-inch bread cubes in a large mixing bowl.

In a separate bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, salt, and melted butter until smooth and sugar is dissolved.

Pour the custard over the bread cubes, gently pressing down so most cubes soak. Let sit 15–20 minutes to absorb (stir once after 5 minutes to distribute). If there is excess liquid after 20 minutes, press gently to incorporate; the mixture should be moist but not swimming in liquid.

Transfer the soaked bread into the prepared baking dish, spreading evenly. Cover with foil and place a shallow pan of hot water on the oven rack below (optional for extra creaminess). Bake covered for 25 minutes, then remove foil and bake 10–15 minutes more until puffed and golden and an inserted knife comes out mostly clean (a little custard cling is fine). Total bake time ~35–40 minutes.

Remove from oven and let rest 10 minutes while you prepare the banana foster topping and candied almonds.

In a large heavy skillet over medium heat, melt 4 tablespoons butter until foaming.

Add the light brown sugar and stir continuously until it dissolves and begins to bubble and form a syrup, about 2–3 minutes.

Stir in the lemon juice, banana liqueur (if using), ground cinnamon and a pinch of salt. Taste and adjust cinnamon or salt as desired.

Add the banana pieces in a single layer and cook gently for 1–2 minutes on each side, spooning syrup over them so they glaze but do not collapse. Reduce heat to low.

Remove skillet from heat. If flambéing: return pan briefly to low heat, add the 1 tablespoon rum, tilt pan and carefully ignite with a long lighter or match, allowing flames to burn off alcohol (keep a lid nearby and do not lean over pan). Let flames subside naturally, then set pan aside. If not flambéing, simply stir the rum into the sauce off heat.

Spoon warmed banana foster and sauce over the baked bread pudding just before serving.

To make candied almonds: in a small nonstick skillet combine 1 tablespoon granulated sugar and 1 teaspoon water over medium heat. When the sugar dissolves and begins to bubble, add the almonds and stir constantly for 2–3 minutes until almonds are glossy and sugar crystallizes onto them. Immediately spread almonds on parchment paper to cool and separate once set. Break into clusters if needed.

To serve: scoop warm bread pudding onto individual plates. Top each portion with 2–3 pieces of warmed Banana Foster (with some sauce). Add one generous scoop of vanilla ice cream to each plate alongside or on top of the bananas so it begins to melt into the sauce.

Sprinkle candied almonds over the ice cream and bananas for crunch, and dust the entire plate lightly with powdered sugar (about 1/2 teaspoon per serving) for a finished look.

Serve immediately while warm, with extra Banana Foster sauce on the side if desired.