Decadent Banana Foster Bread Pudding for Two
A cozy, intimate dessert featuring tender bread soaked in rum-spiked custard, caramelized bananas, and a warm rum caramel sauce, perfect for two servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (about 120g) cubed day-old challah or brioche bread
- 2 ripe bananas, sliced (firm but ripe, for caramelizing)
- 1 cup (240ml) whole milk (or almond milk for dairy-free)
- 1/2 cup (120ml) heavy cream (or coconut cream for dairy-free)
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup (100g) packed brown sugar (dark brown sugar preferred)
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (60ml) heavy cream
- 2 tablespoons dark rum (or spiced rum or rum extract for non-alcoholic)
- 1/4 teaspoon salt
Instructions
- Cut stale challah or brioche into roughly 1-inch cubes. Toast lightly in a 350°F (175°C) oven for 5-7 minutes if bread is fresh.
- In a mixing bowl, whisk eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth. Slowly whisk in milk and heavy cream until combined.
- Place toasted bread cubes in a greased baking dish. Scatter sliced bananas evenly on top, reserving a few slices for caramelizing. Pour custard over bread and bananas, pressing gently. Let soak for 15 minutes.
- Heat a non-stick skillet over medium heat. Add 1 tablespoon butter and reserved banana slices. Sprinkle with 1 teaspoon brown sugar and cook about 2 minutes per side until caramelized. Set aside.
- Preheat oven to 350°F (175°C). Bake bread pudding for 35-40 minutes until set and golden on top. A toothpick inserted should come out mostly clean with slight custard.
- While baking, melt butter in a medium saucepan over medium heat. Stir in brown sugar and salt; cook until sugar melts and mixture bubbles (3-4 minutes). Slowly whisk in heavy cream and cook 2-3 minutes until slightly thickened. Remove from heat, stir in rum, and set aside.
- Let bread pudding cool 5 minutes after baking. Top with caramelized bananas and drizzle with warm rum caramel sauce. Serve with optional vanilla ice cream or whipped cream.
Notes
Use day-old bread for best soaking results. Let bread soak in custard for 15 minutes to ensure moist texture. Caramelize bananas separately for added flavor. Tent with foil if pudding browns too quickly but is not set inside. Rum caramel sauce thickens as it cools. For dairy-free, substitute coconut milk and cream. For gluten-free, use gluten-free brioche or challah.
Nutrition
- Serving Size: 1/2 recipe (1 servin
- Calories: 475
- Sugar: 35
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 3
- Protein: 7
Keywords: banana foster, bread pudding, dessert for two, rum caramel sauce, caramelized bananas, easy dessert, small batch dessert