Bananas Foster Bread Pudding Recipe
rum caramel sauce | bruleed banana | vanilla gelato
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Ingredients
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Bread Pudding
Bruleed Bananas
Rum Caramel Sauce
To Serve
Method
Bread Pudding
- 1
Prepare and soak
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Place the torn bread pieces in a large mixing bowl or directly in the prepared dish.
- 2
Make custard
In a separate bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, salt, melted butter, and 2 tablespoons dark rum until fully combined and the sugars are dissolved.
- 3
Combine and rest
Pour the custard evenly over the bread, pressing down gently to submerge the pieces. Let sit for 30 minutes at room temperature (or cover and refrigerate 2–4 hours) so the bread absorbs the custard.
- 4
Bake
Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the outside of the baking dish (bain-marie). Bake at 350°F (175°C) for 40–45 minutes, or until the pudding is set in the center but still slightly wobbly. Remove from oven and let cool 10 minutes.
Bruleed Bananas
- 5
Caramelize bananas in pan
While the pudding bakes, heat 2 tablespoons butter in a large skillet over medium heat. Add the halved bananas, cut-side down, and cook 1–2 minutes until golden. Sprinkle the brown sugar and lemon juice over the bananas, carefully flip and cook another 1–2 minutes until the sugar begins to caramelize.
- 6
Flambé with rum (optional)
Remove the skillet from heat, add 3 tablespoons dark rum, then carefully ignite the rum with a long match or lighter to flambé (or return to heat to simmer off alcohol without flame). Allow flames to subside and spoon the banana pan juices into a small bowl—reserve for plating. Arrange bananas on a tray and sprinkle 3 teaspoons granulated sugar evenly on the cut surfaces. Use a kitchen blowtorch to brulee the sugar until it melts and forms a crisp caramel crust. If you don't have a torch, place briefly under a very hot broiler for 1–2 minutes, watching closely.
- 7
Keep warm
Keep the bruleed bananas warm on a low oven rack (200°F / 95°C) on a sheet pan while assembling servings so they remain slightly warm and caramelized.
Rum Caramel Sauce
- 8
Make caramel
In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 3 tablespoons water. Gently swirl the pan (do not stir) until the sugar dissolves and begins to turn amber, 6–8 minutes. Watch closely to avoid burning.
- 9
Finish sauce
As soon as the sugar reaches a deep amber color, remove from heat and carefully whisk in 4 tablespoons butter until melted. Slowly whisk in the 3 tablespoons warmed heavy cream (mixture will bubble vigorously). Stir in 3 tablespoons dark rum and 1 teaspoon sea salt. Taste and adjust salt or rum. Keep warm over very low heat; if the sauce thickens too much, stir in a teaspoon or two of warm cream or water to loosen.
To Serve
- 10
Portion and assemble
Spoon warm bread pudding into 4 shallow bowls or dessert plates. Place one bruleed banana half on top of each portion. Drizzle 2–3 tablespoons of the warm rum caramel sauce over each serving and around the plate. Add a generous scoop of vanilla gelato to each plate next to the pudding so it starts to melt slightly.
- 11
Garnish and finish
Drizzle any reserved banana pan juices over the banana and pudding for extra flavor. Garnish with a mint sprig if desired and serve immediately.