Roasted Banana Bread Pudding with Bourbon Praline Sauce
Indulge in the ultimate comfort dessert with this Roasted Banana Bread Pudding with Bourbon Praline Sauce—a decadent twist on a classic treat. Made with caramelized roasted bananas and cubes of rich brioche or challah, this bread pudding is soaked in a creamy cinnamon-spiced custard for a luscious texture. The crowning glory? A luxurious bourbon praline sauce loaded with buttery pecans, poured generously over each serving for a bold, nutty sweetness. Perfect for parties or a cozy evening at home, this warm dessert is finished with fresh banana slices for a touch of freshness. Easy to prepare and utterly irresistible, this recipe balances familiar flavors with gourmet flair, making it a must-try for anyone craving a show-stopping dessert.
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Recipe Information
Ingredients
- 4 ripe bananas
- 8 cups day-old bread (preferably brioche or challah), cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 0.25 cup bourbon
- 0.5 cup dark brown sugar
- 4 tablespoons unsalted butter (for sauce)
- 0.5 cup heavy cream (for sauce)
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel 3 of the bananas and place them on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and caramelized. Set aside to cool slightly.
Reduce the oven temperature to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Mash the roasted bananas and stir them into the custard mixture.
Add the cubed bread to the custard mixture, folding gently to ensure all the bread is coated. Let it sit for 10 minutes to absorb the liquid.
Pour the bread mixture into the prepared baking dish. Drizzle the melted butter over the top.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set in the center.
While the pudding bakes, make the bourbon praline sauce: In a medium saucepan, combine the bourbon, dark brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture begins to boil. Reduce the heat to low and simmer for 5-7 minutes until slightly thickened.
Stir in the chopped pecans and cook for an additional 2 minutes.
Peel and slice the remaining banana.
Allow the bread pudding to cool for 10 minutes before serving. Top each serving with bourbon praline sauce and a few slices of fresh banana.
Nutrition Facts
Calories |
8250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.4 g | 470% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1875 mg | 625% | |
| Sodium | 7623 mg | 331% | |
| Total Carbohydrate | 1052.6 g | 383% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 481.4 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 1640 mg | 126% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 4783 mg | 102% | |
*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.
