Why do they call it bananas Foster?

Bananas Foster was created at Brennan’s Restaurant in New Orleans. It was named after Richard Foster, a friend of the restaurant owner.

Do people like banana pudding?

Yes, banana pudding is a very popular dessert, especially in the Southern United States. It is well-loved for its creamy texture and sweet banana flavor.

Where did bread pudding originate?

Bread pudding originated as a way to use up stale bread. Its roots can be traced back to Europe, where it was a common dish in many different countries.

Who started banana pudding?

There is not a specific person who started banana pudding. It evolved over time as a way to use up stale cake or bread, but its popularity grew in the early 20th century, especially in the southern region of the United States.

Bananas Foster Bread Pudding: An Amazing & Easy Recipe

Description

Indulge in the ultimate comfort dessert! This Bananas Foster Bread Pudding combines a rich, custardy base of stale bread with a decadent, buttery rum-caramel banana sauce. Baked to golden perfection, it’s a show-stopping treat that’s perfect for special occasions or a cozy night in.

Ingredients

For the Bread Pudding Base:

6 cups stale bread, cubed (Challah, Brioche, or French bread)
4 large eggs
2 cups milk or cream (or a combination)
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

For the Bananas Foster Sauce:

1/4 cup unsalted butter
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 cup rum or banana liqueur (or 1 tsp rum extract)
3-4 ripe but firm bananas, sliced

For Serving (Optional):

Vanilla ice cream
Whipped cream
Extra caramel sauce

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Instructions

Prep Bread: Place cubed bread in a greased 9×13 inch baking dish.
Make Custard: In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Soak Bread: Pour the custard evenly over the bread. Press down gently to ensure all pieces are soaked. Let it sit for 30 minutes.
Preheat Oven: Preheat oven to 350°F (175°C).
Make Sauce: While bread soaks, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring until dissolved. Carefully add rum (it may flame) and stir. Add sliced bananas and cook for 2-3 minutes until tender and the sauce thickens.
Assemble: Pour the warm bananas foster sauce evenly over the soaked bread.
Bake: Bake for 40-50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
Cool & Serve: Let cool for 10-15 minutes. Serve warm, ideally with a scoop of vanilla ice cream.

Notes

Bread: Stale, dry bread is essential for absorbing the custard without becoming mushy. If using fresh bread, cube it and leave it out overnight to dry.

Alcohol: The alcohol in the rum cooks off, leaving only the flavor. For an alcohol-free version, use rum extract or simply omit it.

Bananas: Use ripe but firm bananas so they hold their shape during cooking.

Make-Ahead: You can prepare the custard and soak the bread up to a few hours before baking. Keep covered in the refrigerator.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10 of recipe
Calories: ~450 kcal
Sugar: ~45g
Sodium: ~280mg
Fat: ~16g
Saturated Fat: ~9g
Saturated Fat: ~5g
Trans Fat: 0g
Carbohydrates: ~70g
Fiber: ~2g
Protein: ~8g
Cholesterol: ~115mg