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This slow cooker bananas foster bread pudding is full of custardy goodness. Top with ice cream and caramel sauce for the perfect dessert!
Bananas Foster Bread Pudding
If you're looking for a delicious, gooey, warm dessert, look no farther than this Bananas Foster Bread Pudding. This recipe is absolutely delicious and perfect for ANY day. Top it with some vanilla ice cream, whipped topping, and some caramel sauce and it is just absolutely divine.
🍴Menu Tip: Find this recipe in our Slow Cooker Volume 2 Menu Planning Made Easy Set.
What is bananas foster?
Bananas foster is a yummy American dessert that originated in New Orleans. Traditionally, bananas foster is cooked bananas with a butter, brown sugar and rum sauce that is then flambéed.
The dessert got its name after Richard Foster who often dined at Brennan's restaurant. The dessert is said to have originated there. He was the chairman of the New Orleans crime commission.
Ingredients needed for bananas foster bread pudding:
- French brioche loaf
- eggs
- half-and-half
- sugar
- dark brown sugar
- pure vanilla extract (bourbon vanilla recommended)
- ground cinnamon
- ground nutmeg
- kosher salt
- ripe bananas
- caramel sauce
- vanilla or caramel ice cream
The ice cream is optional…..but is it really? I can't imagine having a bread pudding without it being topped with ice cream or at LEAST whipped topping!
How to make bananas foster bread pudding:
Start by taking a French brioche loaf and cutting into cubes. Toast those for about 20 minutes in an oven that is preheated to 300°F.
Next, add the toasted bread cubes to a greased slow cooker.
Next, whisk eggs and then add in half-and-half, sugars, vanilla extract, cinnamon, nutmeg, salt and bananas. Stir it all up to combine.
Pour the custard mixture over the bread cubes and let those soak about 1 hour.
After the bread cubes are nicely soaked, cover the slow cooker and cook. Set your slow cooker to low for 4 – 5 hours or high 2 1/2 – 3 hours.
The bread pudding is done when it is set in the center and puffy. The center temperature should be 175°F.
Let that yumminess hang out about 15 minutes before digging in.
Then serve the bananas foster bread pudding with a drizzle of warm caramel sauce (warm either in a small saucepan or microwave) and some vanilla ice cream. Yum!!
Now I want to make this and am thinking about adding it to my Summer line-up!
Bananas Foster Bread Pudding
Ingredients
- 16 oz French brioche loaf, cut into ¾-inch cubes (12 cups)
- 8 large eggs
- 4 cups half-and-half
- ½ cup sugar
- ½ cup packed dark brown sugar
- 1 Tbsp pure vanilla extract (bourbon vanilla recommended)
- 1 ½ tsps ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 3 medium ripe bananas, mashed
- 1 jar caramel sauce
- vanilla or caramel ice cream, optional
Instructions
- Preheat oven to 300°F. Toast bread cubes on a large baking sheet for 20 minutes, stirring after 10 minutes. Allow to cool then transfer to a greased slow cooker.
- In a medium bowl, whisk eggs and then add in half-and-half, sugars, vanilla extract, cinnamon, nutmeg, salt and bananas. Stir to combine.
- Pour the custard mixture over the bread cubes, making sure cubes are mostly submerged. Allow to soak for 1 hour.
- Cover and cook on low 4-5 hours or on high 2 ½ - 3 hours. It will be done when the custard is set in the center and puffy. It should not be runny, and the center temperature should be 175°F.
- Allow the bread pudding to rest 15 minutes before serving. Drizzle each serving with warm caramel sauce, and a scoop of vanilla or caramel ice cream, if desired.
Looking for more yummy meals? This recipe is from week one of our slow cooker volume 2 menu plans. It includes 72 recipes (with 12 desserts)! When you purchase, you also get access to our private Facebook group.
If you need a little more menu inspiration, here are some more family friendly recipes.
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