Baked Bananas Foster Bread Pudding with Rum Caramel

Quick Recipe Version (TL;DR)

• Yield: 8–10 servings
• Prep Time: 30 minutes (plus 20 minutes soaking)
• Cook Time: 40–45 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 brioche loaf (14–16 oz / 400–450 g), cut into 1-inch cubes
• 4 large eggs + 2 egg yolks
• 2 1/2 cups (600 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar (custard)
• 1/2 cup (100 g) packed light brown sugar (bananas)
• 1/4 cup (60 g) unsalted butter (bananas) + 2 tbsp (28 g) for pan/sauce
• 4 ripe but firm bananas, sliced
• 1/3 cup (80 ml) dark rum
• 2 tsp vanilla extract
• 1 tsp ground cinnamon, pinch nutmeg, 1/2 tsp fine salt
• Optional: vanilla ice cream or whipped cream, toasted pecans

Do This

• 1. Butter a 9×13-inch (23×33 cm) baking dish. Cube brioche into 1-inch pieces; if very fresh, lightly toast on a tray at 300°F (150°C) for 10–15 minutes to dry.
• 2. Whisk eggs, yolks, milk, cream, granulated sugar, 1/3 cup brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth to make the custard.
• 3. For rum-caramel bananas, melt 1/4 cup butter with 1/2 cup brown sugar and a pinch of salt in a skillet. Add bananas and cook until lightly golden, then stir in rum and vanilla; simmer until syrupy. Reserve the sauce.
• 4. Layer half the brioche in the dish, spoon over half the bananas and caramel, repeat with remaining brioche and bananas. Drizzle all remaining caramel over the top.
• 5. Pour custard evenly over the layers, gently press bread to soak. Let stand 20 minutes; meanwhile, preheat oven to 350°F (175°C).
• 6. Bake 40–45 minutes until puffed, golden, and just set in the center. Rest 10 minutes, then spoon over any reserved warm rum-caramel sauce. Serve warm with ice cream or whipped cream.

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Why You’ll Love This Recipe

• All the flavors of classic bananas foster, baked into a cozy, shareable bread pudding.
• Soft, custardy middle with crisp, caramelized edges and rum-kissed bananas throughout.
• Uses simple, easy-to-find ingredients and is very forgiving for home cooks.
• Perfect make-ahead dessert for holidays, dinner parties, or a special weekend brunch.

Grocery List

• Produce: Ripe but firm bananas (4 large)
• Dairy: Unsalted butter, whole milk, heavy cream, eggs, vanilla ice cream or whipping cream (optional)
• Pantry: Brioche loaf, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, fine salt, dark rum (or apple juice + rum extract), pecans or walnuts (optional)

Full Ingredients

For the Bread Pudding Base

• 1 brioche loaf, preferably day-old (14–16 oz / 400–450 g), cut into 1-inch cubes
• 1 tbsp (14 g) unsalted butter, for greasing the baking dish

For the Custard

• 4 large eggs
• 2 large egg yolks
• 2 1/2 cups (600 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt

For the Rum-Caramel Bananas

• 1/4 cup (60 g) unsalted butter
• 1/2 cup (100 g) packed light brown sugar
• 1/4 tsp fine sea salt
• 1/4 tsp ground cinnamon (optional, for extra warmth)
• 4 large ripe but firm bananas, peeled and sliced on a slight angle into 1/2-inch-thick pieces
• 1/3 cup (80 ml) dark rum
• 1 tsp vanilla extract

For the Optional Rum-Caramel Serving Sauce

• Reserved pan juices from the rum-caramel bananas
• 1 tbsp (14 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• 1–2 tbsp (15–30 ml) dark rum, to taste (optional)
• Pinch of salt, to taste

Optional Toppings

• Vanilla ice cream or lightly sweetened whipped cream
• Toasted chopped pecans or walnuts
• A pinch of ground cinnamon for dusting

Step-by-Step Instructions

Step 1: Prep the pan and brioche

Grease a 9×13-inch (23×33 cm) baking dish with 1 tablespoon of softened butter, making sure to coat the bottom and sides well so the pudding does not stick and the edges can caramelize nicely.

Cut the brioche loaf into 1-inch cubes. If your bread is very fresh and soft, spread the cubes in a single layer on a baking sheet and place in a 300°F (150°C) oven for 10–15 minutes, just until the surface feels slightly dry but not hard. This helps the bread soak up the custard without turning mushy. Let cool briefly while you prepare the custard and bananas.

Step 2: Whisk together the custard

In a large mixing bowl, whisk together the eggs and egg yolks until no streaks remain. Add the whole milk, heavy cream, granulated sugar, 1/3 cup brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and the sugar has mostly dissolved.

Set the custard aside for a few minutes; this allows any foam to settle slightly, which helps the top of the bread pudding bake up with a smoother appearance.

Step 3: Make the rum-caramel bananas

In a large skillet, melt 1/4 cup (60 g) unsalted butter over medium heat. Add 1/2 cup (100 g) light brown sugar, 1/4 teaspoon salt, and the optional 1/4 teaspoon cinnamon. Stir constantly until the mixture looks glossy and the sugar has mostly melted into the butter, forming a thick, bubbling caramel, about 2–3 minutes.

Add the sliced bananas in a single layer as much as possible. Cook for 2–3 minutes without moving them too much, just until the undersides begin to turn golden and slightly caramelized. Gently flip the slices and cook for another 1–2 minutes. Be careful not to overcook; the bananas should be tender but still hold their shape.

Carefully pour in the dark rum (it may bubble vigorously) and add the vanilla. Stir gently, then let the mixture simmer for 2–3 minutes until slightly thickened and syrupy. Turn off the heat. Using a slotted spoon, transfer the banana slices to a bowl, leaving as much of the caramel sauce in the skillet as possible. Reserve both the bananas and the sauce separately; you will use them for layering and for the final drizzle.

Step 4: Layer the bread pudding

Spread half of the brioche cubes evenly over the bottom of your buttered baking dish. Spoon half of the caramelized banana slices over the bread, distributing them so that each bite will have some banana. Drizzle about one third to one half of the reserved caramel sauce from the skillet over this layer.

Add the remaining brioche cubes on top, followed by the rest of the banana slices. Drizzle another third of the caramel sauce over the top, reserving the final portion of sauce in the skillet for finishing and serving.

Step 5: Soak with custard and preheat the oven

Slowly pour the custard evenly over the layered brioche and bananas. Pour in several passes, pausing to let the liquid seep down into the bread. Use the back of a spoon or your clean hands to gently press the top layer of bread into the custard so that all the cubes are moistened.

Let the assembled bread pudding sit at room temperature for at least 20 minutes. This soaking time allows the brioche to absorb the custard fully for a rich, custardy interior.

While the pudding soaks, preheat your oven to 350°F (175°C) with a rack in the middle position.

Step 6: Bake until golden and set

Once the oven is hot and the bread has soaked, place the baking dish on the center rack. Bake for 40–45 minutes, or until the pudding is puffed, the top is deeply golden with caramelized edges, and a knife or toothpick inserted in the center comes out mostly clean with just a few moist crumbs (no runny liquid).

If the top is browning too quickly before the custard is set, loosely tent the dish with foil for the last 10 minutes of baking. Remove from the oven and let the bread pudding rest for 10–15 minutes; this helps it firm up slightly and makes it easier to portion while still being warm and soft.

Step 7: Finish the rum-caramel sauce and serve

While the bread pudding rests, return the skillet with the remaining rum-caramel sauce to low heat. Add 1 tablespoon butter and 1/4 cup heavy cream, stirring until smooth. If you like a stronger rum flavor, stir in an additional 1–2 tablespoons dark rum. Simmer gently for 1–2 minutes until slightly thickened and glossy. Taste and add a tiny pinch of salt if needed to balance the sweetness.

To serve, scoop or slice the warm banana foster bread pudding into bowls. Spoon some of the warm rum-caramel sauce over each portion. Top with a scoop of vanilla ice cream or a dollop of whipped cream, and sprinkle with toasted pecans or walnuts if using. Serve immediately while the edges are still caramelized and the center is soft and custardy.

Pro Tips

• Use day-old brioche: Slightly stale brioche absorbs more custard and gives you a rich, silky interior instead of a soggy one.
• Do not overcook the bananas: Stop cooking when they are just tender and lightly golden so they hold their shape in the pudding.
• Let it soak: The 20-minute soak before baking is key. It ensures the custard penetrates all the way through the bread cubes.
• Watch the top for browning: Every oven is different. If the top darkens too fast, loosely cover with foil so the center can finish cooking without burning the edges.
• Make it without alcohol: Swap the rum for apple juice plus 1 teaspoon rum extract, or use all apple juice and skip the extract for a family-friendly version.

Variations

• Nutty crunch: Fold 1/2 cup (60 g) toasted chopped pecans or walnuts into the brioche cubes before layering for added texture.
• Chocolate twist: Scatter 1/2–3/4 cup (85–130 g) dark chocolate chunks between the brioche layers for a banana–chocolate bread pudding.
• Coconut flare: Replace 1 cup (240 ml) of the milk with canned coconut milk and sprinkle the top with toasted coconut flakes after baking.

Storage & Make-Ahead

Cover leftover bread pudding tightly and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven, covered with foil, for 15–20 minutes until heated through.

To make ahead, you can assemble the bread, bananas, and custard in the baking dish, cover tightly, and refrigerate for up to 12 hours before baking. Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed (you may need an extra 5–10 minutes since it starts cold). The rum-caramel sauce can also be made in advance; rewarm gently before serving, thinning with a splash of cream if needed.

Nutrition (per serving)

Approximate values for 1 of 10 servings (without ice cream or extra toppings): about 470 calories, 23 g fat, 9 g saturated fat, 55 g carbohydrates, 2 g fiber, 37 g sugars, 9 g protein, and 220 mg sodium. Actual values will vary based on specific ingredients and portion sizes.