Bananas Foster Bread Pudding

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Bread Pudding:

2 eggs

1 cup heavy cream 

2 tablespoons vanilla extract 

1/2 cup granulated sugar 

1/4 teaspoon ground cinnamon 

Pinch salt 

2/3 cup cubed Brie, optional 

6 day-old croissants, torn or chopped into bite-size pieces (see Cook's Note) 

Bananas Foster Sauce:

6 tablespoons unsalted butter

2 bananas, chopped 

1/2 cup brown sugar 

2/3 cup chopped walnuts or pecans 

1/2 cup rum 

1/4 cup granulated sugar 

1/2 teaspoon ground cinnamon 


  1. For the bread pudding: Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
  3. Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
  4. For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
  5. Serve the bread pudding hot, topped with some of the sauce.

Cook’s Note

If you have fresh croissants, toast them in a 375-degree oven for 3 to 5 minutes. Let cool before proceeding with the recipe.

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