Bannanas Foster Bread Pudding

by Diane Dufour
(New Orleans, Louisiana)

This recipe comes from Southern Living Magazine and is a wonderful dessert. I have made it many times for my family and everyone loves it.


3 large eggs
1/2 cup whipping cream
1 cup sugar
1 cup packed brown sugar
1/4 cup rum
1 tablespoon banana extract
4 cups milk
1/4 cup butter
1 16 ounce stale French bread loaf cut into 1 inch cubes(any bread will work fine)


Stir the first 6 ingredients in a large bowl.

Heat milk and butter in a large saucepan over medium high heat until butter is melted stirring constantly. Do not boil.

Stir about one-fourth of hot milk mixture gradually into egg mixture, and add to remaining hot milk mixture stirring constantly.

Place bread cubes in a lightly greased 13 x 9 inch baking dish. Pour egg mixture evenly over bread. Press bread to absorb mixture.

Bake at 325 degree oven for 50 minutes. Remove and let stand for 30 minutes.

Serve with bread pudding sauce.

Bread pudding sauce

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup dark rum
1/2 teaspoon banana extract
2 bananas sliced

Combine all ingredients in a saucepan over medium high heat and cook for 5 minutes stirring occasionally.

Remove from heat and spoon over bread pudding.

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