Oven-Roasted Banana Foster Bread Pudding
Warm bread pudding with caramelized bananas and rum-spiked custard, roasted in the oven to golden perfection. This american-inspired desserts ready in about 75 minutes layers medium, sliced ripe bananas, unsalted butter, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups, cubed (about 1/2-inch pieces) day-old French bread
- 3 medium, sliced ripe bananas
- 4 tbsp unsalted butter
- 1/2 cup, packed brown sugar
- 1 tsp ground cinnamon
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup dark rum
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish generously with 2 tbsp unsalted butter.
- Step 2: In a large skillet over medium heat, melt 2 tbsp unsalted butter. Add 1/2 cup packed brown sugar and 1 tsp ground cinnamon, stirring until the sugar dissolves and bubbles, about 2 minutes.
- Step 3: Add 3 sliced ripe bananas to the skillet and cook for 3-4 minutes, gently stirring, until bananas are caramelized and soft but still hold shape. Remove from heat.
- Step 4: Place 6 cups cubed day-old French bread into the prepared baking dish. Pour the caramelized bananas and syrup evenly over the bread cubes, tossing lightly to coat.
- Step 5: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/4 cup dark rum, 1 tsp vanilla extract, and 1/4 tsp salt until smooth.
- Step 6: Pour the custard mixture evenly over the bread and bananas, pressing the bread gently down to absorb the custard. Let sit for 10 minutes to soak.
- Step 7: Bake uncovered for 50-55 minutes until the custard is set and the top is golden brown and slightly crisp.
- Step 8: Remove from oven and let cool for 10 minutes before serving warm.
Frequently asked questions
How long does Oven-Roasted Banana Foster Bread Pudding take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Banana Foster Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Banana Foster Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Banana Foster Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Banana Foster Bread Pudding?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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