Ohana Bread Pudding with Bananas Foster Sauce
Indulge in the tropical decadence of 'Ohana Bread Pudding with Bananas Foster Sauce,' a dessert that combines rich, custardy bread pudding with the warm, caramelized flavors of bananas foster. Made with day-old challah or brioche, this bread pudding is infused with a luscious mixture of whole milk, heavy cream, and aromatic vanilla and cinnamon, creating the perfect balance of creaminess and spice. Topped with a buttery bananas foster sauce—featuring golden caramelized bananas and a hint of dark rum for an optional boozy twist—this dessert is elevated even further with a scoop of velvety vanilla ice cream that melts into every drizzle. Perfect for special occasions or when you're craving a tropical-inspired treat, this recipe transforms simple ingredients into an unforgettable dessert experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Day-old bread (e.g., challah or brioche)
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 4 tablespoons Unsalted butter
- 1 cup Light brown sugar
- 3 Ripe bananas, sliced
- 2 tablespoons Dark rum (optional)
- 1 scoop per serving Vanilla ice cream (for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cut the bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and ground cinnamon until fully combined.
Pour the creamy mixture over the bread cubes and gently toss to coat. Allow the mixture to soak for about 10-15 minutes, occasionally stirring to ensure even absorption.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Bake the bread pudding in the preheated oven for 50-60 minutes, or until the top is golden brown and the center is set. Remove from the oven and let it cool slightly.
While the bread pudding is baking, make the bananas foster sauce. In a medium saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved.
Add the sliced bananas to the saucepan and cook for 2-3 minutes, gently stirring to coat them in the caramel mixture.
If using rum, carefully add it to the saucepan and cook for an additional minute, allowing the alcohol to cook off. Remove the sauce from the heat.
Serve the warm bread pudding topped with the bananas foster sauce and a scoop of vanilla ice cream.
Nutrition Facts
Calories |
10515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.9 g | 436% | |
| Saturated Fat | 162.1 g | 810% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2016 mg | 672% | |
| Sodium | 8464 mg | 368% | |
| Total Carbohydrate | 1523.6 g | 554% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 669.3 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 2531 mg | 195% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 6059 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
