Description
This Easy Overnight Bananas Foster Bread Pudding is a warm, gooey, and perfectly indulgent dessert that combines a classic New Orleans favorite with the comfort of a rich custard soak. By letting the bread sit overnight, you ensure every bite is soft and sweet, topped with a buttery caramel banana sauce that tastes like pure sunshine.
Ingredients
Scale
- 1 pound (450g) Challah or Brioche bread, cut into 1-inch cubes
- 5 large ripe bananas (3 for pudding, 2 for topping)
- 5 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons ground cinnamon (divided)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 2 tablespoons maple syrup or honey
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prep and Soak: Place bread cubes and 3 sliced bananas in a greased baking dish. Whisk eggs, milk, cream, granulated sugar, vanilla, 1 teaspoon cinnamon, and salt. Pour over bread, press down to submerge, cover, and refrigerate overnight.
- Bake: Preheat oven to 350°F. Bake the chilled pudding for 45-55 minutes until golden brown and set in the middle.
- Make the Foster Sauce: While the pudding rests, melt butter in a saucepan. Stir in brown sugar, remaining cinnamon, and maple syrup. Simmer for 3 minutes until thickened.
- Finish and Serve: Add remaining sliced bananas and nuts to the sauce for 1 minute. Pour the hot caramel mixture over the warm bread pudding and serve immediately.
Notes
Use stale or slightly dry bread to help it drink up the custard better. For the best texture, do not skip the overnight soak. Add a scoop of vanilla ice cream for extra brightness and contrast.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 42g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 165mg