Bananas Foster Bread Pudding with Brown Butter Rum-Caramel Sauce
Caramelized bananas and pecan brioche pudding with a nutty brown-butter rum sauce.
Contains dairy, eggs and gluten; contains pecans. Contains alcohol when made with rum. Heading gives 50 minutes cook; method gives 50–55 minutes. For an alcohol-free version, Bobbie confirmed ½–1 tsp rum extract replaces the rum; start with ½ tsp and adjust to taste. Tips: choose very ripe bananas; do not overcook them; soak bread well; use dark rum for deeper flavor; toast pecans; serve with vanilla ice cream or whipped cream. Variations: 1 cup chocolate chips between layers; maple syrup instead of caramel sauce; ½ cup Nutella dollops; ½ cup toasted shredded coconut in streusel; bourbon instead of rum; ½ cup chopped pecans and extra sauce. Store covered in the refrigerator for up to 4 days. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh sauce before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Banana filling
- 4 ripe bananas, sliced
- ¼ cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 tbsp dark rum (or rum extract)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Pecan streusel topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ½ cup cold unsalted butter (cubed)
- 1 tsp ground cinnamon
- ¼ tsp salt
Brown butter rum-caramel sauce
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- ¼ cup dark rum (or rum extract)
- 1 tsp vanilla extract
- ¼ tsp sea salt
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish. Let bread sit out for 30 minutes to dry slightly.
- 2
Make the banana filling: melt butter over medium heat in a skillet. Add brown sugar, cinnamon and nutmeg. Stir in sliced bananas and cook for 3–5 minutes until soft and caramelized. Add rum and cook for 1 more minute. Remove from heat and cool slightly.
- 3
Make the custard: whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- 4
Assemble: layer half the brioche in the dish. Top with caramelized bananas. Add remaining bread. Pour custard evenly over the top, pressing down gently.
- 5
Make the crumble: combine flour, brown sugar, pecans, cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 6
Chill (recommended): Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center. If browning too quickly, loosely cover with foil during the last 10–15 minutes.
- 8
Make the brown butter rum-caramel sauce: melt butter over medium heat in a saucepan and cook until golden brown and nutty. Add brown sugar and stir until dissolved. Slowly whisk in heavy cream and simmer for 2–3 minutes until slightly thickened. Stir in rum, vanilla and salt. Remove from heat.
- 9
Let rest for 10–15 minutes. Drizzle generously with warm rum-caramel sauce and enjoy!
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From Bobbie's “Bobbie's Recipe Card 131”. Written up by Bobbie's Kitchen · Updated 26 October 2026