It’s like an explosion of two delicious desserts in one
I offered to make a dessert For my brother in law’s birthday. I wasn’t sure which direction to go, whether to make a classic layered birthday cake, or do something less traditional. According to his lovely wife, kaitlin, he loves bread pudding and he loves fine spirits. Based off of that information, I decided to mash up two of his favorite things!
Bananas foster is a classic dessert born out of New Orleans. It’s made in a pan with butter, brown sugar, sliced bananas, usually a banana liquor, and some brandy or dark rum. The alcohol gives flavor and allows you to set your bananas a-flame. It’s a fun and theatrical dish!
And bread pudding is so amazingly delicious.
Bananas Foster Bread Pudding
Tools you will need: a 9inch spring form pan, a large mixing bowl, and a sheet tray.
- Cubed Day old Challah bread, or french bread, about 1.5 lbs
- 4-5 bananas
- 4 tbsp french Brandy
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/2 cup of toasted walnut pieces
- 2 cups whole milk
- 14 oz can of sweetend conceded milk. *dulce de leche would also be very good
- 3 large eggs
- a pinch of salt
- 1/2 tsp cinnamon
- Preheat oven to 250. Cube your bread into roughly 1 inch chunks and lay them on a sheet tray. Put in oven for about 10 minutes
- slice bananas. (I cut mine in half and sliced them length wise, but you could cut them however you want) place in a shallow dish and pour the 4tbsp of brandy over them. Set aside.
- melt the butter and pour into the spring form pan, sprinkle brown sugar on top
- In a large bowl, whisk together the milk, sweetened condensed milk, eggs, cinnamon, salt, and vanilla.
- Take bread out of the oven and set the oven to 375. Put the bread in the wet mixture and let it sit for several minutes, letting it soak up the goodness.
- Lay the banans on top of the butter and brown sugar,and pour any remaining Brandy in the pan. Then sprinkle the walnuts over top.
- carefully spoon the soaked bread over the bananas, our any excess liquid into the pan. Press down firmly so that there aren’t any huge air gaps.
- Put spring form pan on your sheet tray just in case it leaks. Put in oven and bake for about an hour. The bread will look golden brown and springy to the touch.
- Allow bread pudding to cool 15-30 min before inverting on a serving dish.
Good luck on trying not to devour this all at once!
I served mine with a Creme Fraiche with a touch of cinnamon and maple syrup. You could also serve it with ice cream or fresh whipped cream.