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Bananas Foster Bread Pudding


Paula Deen

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Rate this recipe 5/5 (2 Votes)


  • Custard Sauce Ingredients:
  • 5 large eggs, lightly beaten
  • 2 1/2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 3/4 cup sugar
  • 2 Tbsp. dark rum
  • 2 Tbsp. banana liqueur
  • 2 medium bananas, mashed
  • 1 1/2 tsp. ground cinnamon
  • 12 cups cubed sweet Hawaiian loaf bread
  • 2 egg yolks
  • 1 (12 oz) can evaporated milk
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup milk
  • 1 Tbsp. corn starch
  • 1 Tbsp. cold water
  • 2 Tbsp. dark rum
  • 1/2 tsp. vanilla extract
  • 4 Tbsp. butter



Step 1

Lightly grease a 13x9 baking dish.

In a large bowl, combine eggs, milk, cream, sugar, rum, liqueur, bananas, and cinnamon. Add bread, tossing to coat. Let stand 30 mins. Pour mixture into prepared baking dish. Place baking dish in a large roasting pan; add water to pan to a depth of 1 inch. Bake at 350 for 1 hour and 15 mins, or until center is set, covering lightly with aluminum foil during last half of baking to prevent excess browning.

Remove dish from water bath. Cut using a 2-inch round cutter, if desired. Serve with custard sauce and sliced banana, if desired.

Custard sauce: In a medium bowl, whisk together egg yolks, evaporated milk, brown sugar and milk.

In a small bowl, whisk together corn starch and cold water until smooth. Add cornstarch mixture, rum and vanilla to egg mixture; pour into a medium saucepan. Bring to a simmer over medium heat, whisking constantly, 7 to 9 mins. or until thickened. Remove from heat; whisk in butter until melted.

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