This Gluten-Free Bananas Foster Bread Pudding recipe marries all the favorite flavors from Bananas Foster with the silky, luscious textures of bread pudding. It’s easy to make and adds a fun surprise to any meal.
This bread pudding marries the best flavors of Bananas Foster with bread pudding. It's easy to make and delivers the most loved attributes of comfort food.
The total time does not include the overnight for allowing the bread cubes to dry though this is passive time. Please refer to the Notes below for gluten conversion suggestions.
- 1 loaf Udi’s Gluten-Free Millet-Chia Bread (approximately 7 cups); cut into ¾ cubes*
- 4 large Eggs, lightly beaten
- 1/2 cup plus 1/4 cup Light Brown Sugar
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Cinnamon
- 2 teaspoons Vanilla Extract
- 4 tablespoons plus 2 tablespoons Unsalted Butter
- 1 ½ cups Whole Milk
- 1 tablespoon Gold or Dark Rum
- 1 tablespoon Crème de Banana liqueur
- 3 cups ripe firm 3/4-inch Banana Slices (approximately 5-6 small to medium size bananas)
- Suggested toppings: Vanilla Ice Cream, Whipped Cream and/or Butter Rum Toffee Sauce
- Night prior to making the bread pudding: set the bread cubes out on a large baking sheet, uncovered, the night before making the bread pudding.
- Preheat oven to 350 degrees F. Butter a 2 quart soufflé dish or casserole dish. Place the prepared dish in a 13-inch by 9-inch baking dish.
- Place the bread cubes in a large mixing bowl and set aside.
- In a medium mixing bowl whisk together the eggs, ½ cup brown sugar, salt, cinnamon, and vanilla.
- In a small sauce pan over medium heat, melt the 4 tablespoons of butter. When melted, stir in the milk. Pour ¼ of the butter-milk mixture into the mixing bowl with the eggs and whisk quickly together. Slowly pour the mixture back into the small saucepan and stir constantly over low heat until it thickens slightly (if the heat is too high the eggs can scramble). Remove from heat and stir in the rum and crème de banana.
- Pour the mixture over the bread cubes and using a large mixing spoon, stir to allow all the bread cubes to be coated. Let set while preparing the bananas.
- In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the banana slices and sauté to coat the bananas and allow them to begin to soften (2-3 minutes). Sprinkle the remaining ¼ cup brown sugar and toss to coat allowing the sugar to melt (1-2 minutes). Remove from heat and spoon ½ of the bananas into the prepared soufflé or casserole dish.
- Spoon in half of the bread mixture on top of the bananas. Follow with the remaining bananas, spooning them and any liquid evenly over the top of the bread cubes. Finish by spooning the remaining bread cubes and liquid over the bananas.
- Pour hot water to fill the 13-inch by 9-inch pan half full. Allow to bake in the oven for 50-60 minutes until the custard part of the bread pudding is set. Check around 40 minutes both for doneness and any over-browning of the top; a piece of foil (dull side facing the bread pudding) may be put on top to prevent undesired browning.
- Scoop into bowls and top with desired toppings.
Converting this to a gluten recipe: I would suggest using 6 cups of sliced whole grain bread. The absorbency of gluten and gluten-free bread differs so an additional 1/4-1/2 cup whole milk may be needed.
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