Imagine soft cubes of challah or brioche soaked in cinnamon-spiced custard, studded with ripe banana slices, and baked until puffed and golden. Then imagine pouring a warm, sticky caramel sauce (like classic Bananas Foster!) over the top just before serving.
Bonus: this dessert comes together easily and can be prepped ahead for stress-free entertaining. It’s crowd-pleasing, decadent, and full of cozy banana-caramel goodness.
Why You’ll Love This Recipe
- Warm, rich, and comforting – Pure dessert heaven.
- Easy to prep ahead – Make it the day before and bake when ready.
- Banana + caramel sauce = flavor magic.
- Halal-friendly twist on a classic – No rum, all the deliciousness.
- Great for feeding a crowd – Serves 8–10!
Prep Time and Servings
- Prep Time: 20 minutes
- Soak Time: 30 minutes (optional but recommended)
- Bake Time: 40–45 minutes
- Total Time: ~1 hour 30 minutes
- Servings: 8–10
- Calories per serving: ~380
- Carbs: 52g | Fat: 15g | Protein: 7g
Ingredients
For the Bread Pudding:
- 6 cups day-old challah or brioche, cubed
- 3 large eggs
- 2 cups milk (or half milk, half cream for extra richness)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 large ripe bananas, sliced
For the Halal Bananas Foster Sauce:
- ¼ cup butter
- ⅓ cup brown sugar
- ¼ cup apple juice or pineapple juice (instead of rum)
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 banana, sliced
- Optional: pinch of salt or a splash of lemon juice for balance
Ingredient Tips:
- Stale bread is best—it soaks up more custard. If your bread is fresh, cube it and bake at 300°F for 10 minutes to dry it out.
- You can sub in croissants or French bread, too!
Step-by-Step Instructions
1. Prepare the Bread
- Lightly grease a 9×13-inch baking dish.
- Spread cubed bread in the dish and toss in sliced bananas.
2. Make the Custard
- In a mixing bowl, whisk together eggs, milk, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard evenly over the bread and banana mixture.
Let it soak: Cover and let sit for 30 minutes (or overnight in the fridge) to absorb all that custardy goodness.
3. Bake
- Preheat oven to 350°F (175°C).
- Bake for 40–45 minutes, or until puffed, golden, and set in the center.
Pro tip: Cover loosely with foil halfway through if it’s browning too quickly.
4. Make the Halal Bananas Foster Sauce
- In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved.
- Add apple juice, cinnamon, vanilla, and a pinch of salt.
- Let bubble gently for 3–4 minutes, stirring often, until thickened slightly.
- Add sliced banana and cook for 1–2 more minutes until softened.
Want a deeper caramel flavor? Let the sauce bubble a bit longer (but don’t let it burn!).
5. Serve and Drizzl
- Spoon warm bread pudding into bowls or plates.
- Drizzle generously with warm Bananas Foster sauce.
- Optional: Top with whipped cream, vanilla ice cream, or chopped toasted pecans.
How to Serve
This bread pudding is best served warm and gooey! Try it with:
- Vanilla ice cream (classic pairing)
- Whipped cream or coconut whipped cream
- Dusting of powdered sugar
- A sprinkle of cinnamon or chopped nuts
Want to prep ahead? Bake the pudding, refrigerate, and reheat in the oven. Make the sauce fresh before serving!
Tips for Success
- Use day-old bread – It holds its shape and soaks up more custard.
- Don’t skip the soak – It gives that perfect soft-inside, crisp-outside texture.
- Use ripe bananas – For max sweetness and banana flavor.
- Make sauce right before serving – It’s best warm and fresh!
- Double the sauce if you’re a saucy dessert person (you know who you are
Variations to Try
- Chocolate Banana Bread Pudding – Add ½ cup chocolate chips to the bread before baking.
- Coconut Twist – Use coconut milk in the custard and top with toasted coconut.
- Nutty Version – Add chopped pecans or walnuts to the banana filling or on top.
- Bourbon-style (non-alcoholic) – Use bourbon vanilla extract for a hint of that smoky flavor without alcohol.
Storage & Reheating
Store:
- Cover and refrigerate leftovers for up to 4 days.
Reheat:
- Oven: Cover with foil and reheat at 325°F for 15–20 minutes.
- Microwave: 30–60 seconds per serving.
Freeze:
- Wrap individual portions tightly and freeze up to 2 months. Thaw and reheat gently.
FAQ
Can I use store-bought banana bread?
Yes! It’ll be sweeter and softer—delicious, but reduce added sugar in the custard by a couple tablespoons.
Can I make it dairy-free?
Yes—use almond, oat, or coconut milk, and vegan butter in the sauce.
Is it supposed to be wet inside?
It should be soft and custardy inside, but not liquid. It firms up as it cools slightly.
Can I make it in advance?
Absolutely! You can assemble it, refrigerate overnight, then bake the next day.
Is it very sweet?
Not overly—it’s rich but balanced. You can reduce the sugar in the custard if using very ripe bananas.
Conclusion
This Bananas Foster Bread Pudding is warm, decadent, and totally unforgettable. It brings together the gooey comfort of bread pudding with the rich, caramelized goodness of Bananas Foster—and honestly? It’s irresistible.
Whether you’re making it for a holiday, a special dinner, or just a rainy night in, it’s the kind of dessert that makes everyone come back for seconds (and ask for the recipe).
