I never considered myself a bread pudding fan, let alone think it would ever become a favorite. Bread, torn up in pieces and put back together? Not very interesting. That was, until Bobarino’s, one of the restaurants my company owns put a bourbon bananas foster bread pudding on their menu.

One of the perks of shooting food photography for restaurants is that sometimes the chef insists you take home the food you shoot. On that particular day, bananas foster bread pudding was on the schedule, and it looked amazing. It tasted even better. That dessert quickly became a favorite and I ordered every chance I got. I was gutted when they took it off the menu, and I set out on a quest to try to recreate it. The following recipe is what came of that, and I’d like to think it’s even better than the original.

bourbon bananas foster bread pudding

What is Bread Pudding

Simply put, bread pudding is a dessert that uses cut-up day-old bread soaked in an eggy custard mixture, then baked; resulting in the ultimate comfort dessert. It’s warm, creamy, and indulgent.

When it comes to bread choice, I think a nice bakery brioche or challah loaf works best, but in a pinch, any neutral bread will do.

How to Serve it

Bread pudding is best served warm right from the oven, or at the very least room temperature. If you plan on storing it in the fridge and serving it later, just pop the pudding portion in the microwave and heat for 20-30 seconds. The caramel sauce and crème anglaise don’t do well in the microwave and the fats tend to separate, so heat slowly in a saucepan over low heat and stirring frequently until heated through.

On a plate or shallow bowl, spoon on an ample layer of the maple bourbon crème anglaise. Place a square of the bread pudding on top of it, then drizzle over the bananas foster topping. Add a dollop of whipped cream and shaved chocolate if desired and enjoy!

In addition to enjoying it as-is, this bourbon bananas foster bread pudding makes an excellent base for french toast. Simply slice and fry it up in a pan, then top it with the banana bourbon caramel sauce. So good.

bourbon bananas foster bread pudding
bourbon bananas foster bread pudding
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bourbon bananas foster bread pudding

Bourbon Bananas Foster Bread Pudding

  • Author: Jessica | Sweet + Savor
  • Cook Time: 60 minutes
  • Total Time: 60 minutes


A Bananas Foster Bread Pudding like no other. Maple bourbon crème anglaise, bourbon bananas foster caramel topping, whipped cream, and chocolate shavings. A bourbon lover’s dream!



Bread Pudding

  • 4 large eggs
  • 1 cup (240g) whole milk
  • 1 cup (231g) heavy cream
  • 2 ripe bananas, peeled and finely mashed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 tablespoon bourbon
  • 1/2 cup (200g) brown sugar 
  • 1/2 cup (200g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 cups cubed brioche

Maple Bourbon Crème Anglaise

  • 11/2 cups (346g) heavy cream
  • 4 tablespoons maple sugar (or 2 tablespoons brown sugar and 1/4 cup (85g) maple syrup)
  • 1/2 vanilla bean
  • 2 tablespoons bourbon
  • 4 egg yolks

Bananas Foster Topping 

  • 5 tablespoons (70g) unsalted butter
  • 1/2 cup (72g) maple sugar
  • 1/2 teaspoon vanilla
  • pinch kosher salt
  • 1/4 cup (58g) heavy cream
  • 1/4 cup (30g) pecans
  • 2 bananas, sliced
  • ½ cup bourbon

whipped cream (for topping, optional)
shaved chocolate (for topping, optional)


Bread Pudding

  1. Preheat oven to 350. Butter the sides and bottom of an 8×8 baking dish. 
  2. In a large bowl, whisk together the eggs, cinnamon, vanilla, finely mashed bananas, and bourbon and whisk until incorporated. 
  3. Add granulated and brown sugars and salt mixing until completely dissolved. 
  4. Add in cream and milk and mix well.
  5. Add the bread, and stir so that it absorbs the liquid. Pour into the prepared baking dish and let sit for 30 minutes.
  6. Bake uncovered for 60 minutes, or until custard is no longer runny.

Maple Bourbon Crème Anglaise

  1. Heat cream, sugar, vanilla bean, whiskey in a small saucepan until sugar dissolves. Remove from heat.
  2. In a medium heat-safe bowl, whisk egg yolks.
  3. Bring the cream mixture to a simmer over medium heat. In a slow stream, pour 1/3 of the cream mixture into the bowl with egg yolks, whisking constantly to combine and temper the eggs.
  4. Slowly stream the yolk mixture back into the pot with the remaining cream, whisking constantly to continue to temper the eggs and avoid scrambling.  
  5. Turn heat to medium-low and continue to cook an additional 6-8 minutes stirring constantly. The mixture will be ready when it’s thick enough to coat the back of a spoon. 

Bananas Foster Topping 

  1. Melt butter in a skillet over medium heat. Add brown sugar and salt.  
  2. Continue cooking until mixture begins to bubble, then carefully add the heavy cream. Cook over medium low heat until it begins to thicken, about 5 minutes. 
  3. Stir in vanilla, bourbon, bananas, and pecans. Turn bananas over a few times to cook evenly and continue to simmer until the sauce has thickened enough to coat the back of a spoon. 
  4. Serve warm spooned over the bread pudding.


More of my favorites:
Classic Yellow Cake with Chocolate Buttercream
Triple Chocolate Peanut Butter Banana Muffins
Mango Sticky Rice
Coconut Tres Leches Cake

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