We are nuts over this bread pudding recipe! Keith created it on a whim, actually, after a great experience at a local restaurant in Pittsburgh. He loves bread pudding, and he is really good at making it. He also loves bananas (especially in the dessert form): banana splits, chocolate covered bananas, and of course Bananas Foster. Check out his Bananas Foster filling for his famous crepes; it is incredible!). We had just enjoyed a delectable fish fry (during Lent) and were sitting with full bellies when the dessert menu was placed in front of us. We saw Bananas Foster Bread Pudding, and simply could not say no.Needless to say, it did not disappoint. Even I, who am not nearly as enamored with banana desserts as Keith, was pleasantly surprised by the sweet deliciousness of this dish. He was determined upon tasting the first bite to create his own version. How had he not thought of it before? So one afternoon, Keith went to work. Being the novice baker that I am, I was surprised at how simple this concoction turned out to be. It is definitely one of those dishes that looks like you slaved over it for hours in the kitchen. But in reality, the prep time is only 15 minutes. I am particularly partial to the glaze that Keith created to go over the top. This dessert is not naturally super sweet, so this beautiful topping really adds that extra punch of sweetness (plus it makes the presentation look restaurant quality). We think you'll go bananas too.Print
A decadent dessert for the banana lover
- FOR THE BREAD PUDDING:
- 1 loaf day old bread (any variety works, but we like a french baguette)
- 1 ½ C white sugar
- 1 C brown sugar packed
- ½ C banana flavored liquor
- 3 large eggs
- 3 large bananas
- 1 ½ Quarts milk
- 1 stick butter or margarine
- Cooking spray
- FOR THE GLAZE:
- 1 C brown sugar
- 1 stick butter or margarine
- 1 tsp. banana extract
- Preheat oven to 350 degrees
- Cut bread into ½ pieces and place in large mixing bowl.
- In medium saucepan, add butter, white sugar, brown sugar and banana liquor and heat over low heat until butter is melted and sugar is dissolved ( about 5 minutes)
- Slice and dice bananas into ¼ inch pieces and add to sugar mixture.
- Cook over low heat for 10 minutes until bananas have softened.
- Pour banana mixture over bread and mix thoroughly.
- In separate bowl add 1 quart milk and 3 beaten eggs and combine.
- Transfer bread mixture to baking pan 9x9 sprayed with cooking spray.
- Slowly pour milk and egg mixture over top, a little at a time and allow bread to absorb liquid.
- Keep adding mix and pressing down on bread so that all bread is coated and all mixture has been absorbed. You may have to add more milk if bread is not completely wet.
- Cover with foil and place in oven for 45 minutes
- Remove foil and continue to cook for 15 minutes.
- While in oven you can prepare the glaze.
- In a medium sauce pan, combine the butter, brown sugar and extract and heat until butter is melted and sugar is dissolved.
- Remove bread pudding from oven and let cool 15 minutes before slicing.
- Place on a plate and drizzle with topping.
- Refrigerate remaining bread pudding (if there is any) and re-heat in microwave to serve.