White Chocolate Bread Pudding With Ice Cream & Banana Foster Sauce Recipe

Prepare

Preheat oven to 350°F (175°C). Grease an 8x8-inch (or similar) baking dish with the melted butter and set aside.

Toast bread (optional)

If the bread is very soft, spread cubes on a sheet pan and toast in the oven for 6–8 minutes until slightly firm and dry but not browned. This helps absorb custard evenly.

Warm dairy

In a medium saucepan over low heat, combine the whole milk and heavy cream and warm until just steaming (do not boil). Remove from heat.

Make custard

In a large bowl, whisk the eggs with granulated sugar, vanilla extract, and a pinch of salt until combined. Slowly pour the warm milk-cream mixture into the eggs in a thin stream while whisking constantly to temper the eggs and create a smooth custard.

Combine with bread and chocolate

Place the bread cubes in the prepared baking dish. Sprinkle the white chocolate chips evenly over the bread. Pour the custard mixture over the bread and gently press down with a spatula to submerge the cubes and promote even absorption. Let the mixture sit at room temperature for 15–20 minutes to allow the bread to soak up the custard; if using very fresh bread, cover and refrigerate for 30–45 minutes to firm up.

Bake

Place the baking dish on a rimmed sheet pan (to catch any spills) and bake in the preheated oven for 35–40 minutes, or until the custard is set around the edges and slightly jiggly in the center. A knife inserted should come out mostly clean with a few moist crumbs. For a golden top, broil 1–2 minutes at the end while watching carefully.

Rest

Remove from oven and allow the bread pudding to rest 10 minutes. The pudding will continue to set as it cools.

Prepare ingredients

Slice bananas just before cooking so they remain bright. Measure out rum and other ingredients so the sauce can be cooked quickly.

Make caramel base

In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the packed dark brown sugar and stir until it dissolves and begins to bubble, about 2–3 minutes.

Cook bananas

Add the banana slices to the skillet and gently toss to coat in the caramel. Cook for 1–2 minutes on each side until bananas are warmed through and beginning to soften but not falling apart.

Flambé or deglaze

Remove the pan from heat briefly and carefully add the dark rum and optional banana liqueur. Return to medium-low heat and, if you are comfortable and it is safe (no hood fan running and long sleeves removed), ignite the alcohol with a long match or lighter to flambé. Let flames subside naturally (about 10–15 seconds). If you prefer not to flambé, simply simmer for 30–60 seconds to cook off alcohol and incorporate flavors. Stir in the lemon juice, ground cinnamon, and a pinch of salt. Continue cooking 30 seconds until sauce is glossy and slightly thickened.

Finish

Turn off heat. Taste and adjust sweetness or acidity if needed. Keep warm until ready to serve; if sauce thickens too much, stir in 1–2 teaspoons of warm water to loosen.

Scoop warm or room-temperature slices of the white chocolate bread pudding onto dessert plates.

Top each portion with 1 scoop of vanilla ice cream.

Spoon generous portions of warm banana foster sauce (including banana slices) over the pudding and ice cream so sauce soaks into the pudding and melts the ice cream slightly.

Sprinkle with toasted chopped pecans or walnuts if using, and dust lightly with powdered sugar for presentation. Serve immediately.