Bananas Foster Bread Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 585
- Total Fat
- 37
- Saturated Fat
- 19
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 35
- Protein
- 10
- Cholesterol
- 138
- Sodium
- 274
- Total: 45 min
- Active: 30 min
Ingredients
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
Directions
- For the bread pudding: Preheat the oven to 375 degrees F.
- 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.
- Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
- 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.
- 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.