Tuesday, April 9, 2024

Bananas Foster Bread Pudding

Opening day of the baseball season always makes me nervous. That’s why I generally plan to do something and watch baseball in the periphery so as not to be let down. As luck would have it, I wasn’t, but I digress. This is a recipe that I have had around for ages. It’s from St. Louis’s “Feast” magazine. I had cut it out years ago with the intention of making it, and never did. I thought today would be a good day to do that, so I did. It is wonderful! You can read about how it came to be here.

 On a damp, chilly, windy day like today to be followed by a darned cold night, this is going to be a welcome evening addition with a cup of tea. By the way, I cut this recipe in half and baked it in an 8” x 8” square pan. It worked out perfectly. I’ll also add that the banana bread is good all on its own.

Bananas Foster Bread Pudding

As seen in Feast Magazine

Banana Bread (Yields 2 large loaves)

3¾ c. flour

1½ t. baking soda

4 overripe bananas

2¼ c. tightly packed brown sugar

1 t. kosher salt

½ c. canola oil

4 large eggs

2 t. vanilla extract

5 oz. whole milk, divided


½ c. tightly packed brown sugar

1 t. kosher salt

1 T. vanilla extract

2 T. dark rum

4 large eggs

1 c. whole milk

3 c. heavy cream

Foster Sauce

½ c. unsalted butter

1 c. tightly packed brown sugar

1 t. vanilla extract

½ t. ground cinnamon

½ t. kosher salt

1 T. honey

¼ c. heavy cream

¼ c. banana liqueur*

¼ c. dark rum

1 c. pecan pieces, toasted

Preparation – Banana Bread:Preheat oven to 350°F.

Butter and flour 2 9-by-5-inch loaf pans. **

 In a mixing bowl, sift flour and baking soda; set aside. In the bowl of a stand mixer fitted with the whip attachment, beat bananas, brown sugar and salt on medium speed until smooth. With mixer running, add oil, eggs and vanilla until combined. Reduce mixer to low, add ¹⁄₃ dry ingredients and ½ milk; repeat until fully incorporated. Divide evenly between 2 prepared pans; bake until golden brown, 55 to 60 minutes. Cool bread in pans for 10 minutes.

Preparation – Custard: In a mixing bowl, whisk all ingredients together until smooth and thoroughly combined.

Preparation – Foster Sauce: In a sauce pot over medium-high heat, heat all ingredients except alcohol and pecans until thick and bubbly, 5 minutes, stirring. Remove from heat, add liqueur, rum and pecans. Allow to cool.

Assembly: Preheat oven to 350°F. Cube bread and add to a 9-by-13-inch baking dish. Pour custard over top and bake until firm, 45 to 60 minutes. Pour cooled sauce over bread pudding and bake 10 minutes more. Serve.

 *I did not have this and didn’t intend to buy it, so I just doubled up on the rum.

 **This is too much work. I just sprayed the heck out of the pan with Baker’s Joy.

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Donna said...

Omgggg...my diet just got ruined...Lolol

Linda said...

I saw your video on IG and couldn't wait to read this! I have to say your photos look much better than the one in the article you linked! I just want to dive into this.

thepaintedapron.com said...

My mouth is watering Pattie, this looks amazing!!!

Marie Smith said...

Looks so good. lol at the double rum!

Gina said...

This looks amazing - you ARE in fact, a baker!