Indulge in the irresistible Cajun Bananas Foster Bread Pudding, a delightful fusion of classic bread pudding and the flavors of New Orleans. This decadent dessert combines soft, custardy bread with the caramelized sweetness of bananas, the warmth of cinnamon and nutmeg, and the richness of a creamy vanilla sauce infused with butter, brown sugar, and rum. Each bite is a symphony of flavors and textures, making this bread pudding a true showstopper.
This article presents three tempting variations of the Cajun Bananas Foster Bread Pudding:
1. Classic Cajun Bananas Foster Bread Pudding: This recipe stays true to the traditional flavors of the dish, featuring a combination of white and wheat bread, bananas, cinnamon, nutmeg, and a generous helping of bananas foster sauce.
2. Chocolate Chip Cajun Bananas Foster Bread Pudding: For chocolate lovers, this variation adds a touch of indulgence with the addition of rich chocolate chips. The combination of chocolate and bananas creates a flavor that is both familiar and exciting.
3. Rum Raisin Cajun Bananas Foster Bread Pudding: This recipe incorporates the classic pairing of rum and raisins, adding a boozy twist to the bread pudding. The raisins soak up the rum, infusing the bread pudding with a delightful aroma and flavor.
No matter which variation you choose, you're in for a treat. The Cajun Bananas Foster Bread Pudding is a perfect dessert for any occasion, whether it's a casual family gathering or a special celebration.
BANANAS FOSTER BREAD PUDDING
Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)
Provided by Sam Sifton
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams
BANANAS FOSTER PUDDING
Steps:
- For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
- Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
- Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
- For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.
CAJUN BANANAS FOSTER BREAD PUDDING
This recipe is totally decadent and worth the calories....... From Cajundelights blogspot.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Tear bread into pieces in large bowl.
- 2. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
- 3. Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
- 4. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
- 5. Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown, and a knife comes out clean.
- 6. Rum Sauce: Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding.
- 7. Cest bon, cher!
BANANAS FOSTER BREAD PUDDING
Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the bread and syrup: Preheat the oven to 300 degrees F.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
- Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
- For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
- Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
- Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.
BANANAS FOSTER BREAD
This moist, tender bread has all the flavors of New Orleans' famous dessert. And the rum-flavored glaze on top's amazing! -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BANANAS FOSTER PUDDING
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Provided by sal
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
- Bake in preheated oven 90 minutes, until set.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 54.9 g, Cholesterol 92.7 mg, Fat 24.2 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 275.2 mg, Sugar 34.5 g
CAJUN BREAD PUDDING
This is my husband's favorite dessert, and it's a perfect dish for a crowd, too.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. , Pour into a 13x9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean. , For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.
Nutrition Facts : Calories 935 calories, Fat 85g fat (50g saturated fat), Cholesterol 284mg cholesterol, Sodium 1072mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 6g protein.
DELIGHTFUL BANANAS FOSTER BREAD PUDDING
This was in a Southern Living Magazine - sounded divine! It is credited to Cafe Reconcile in New Orleans with flavors that "are destinctive in the original Brennan's Restaurant recipe for Bananas Foster." Anybody who has Brennan's Bananas Foster will tell you how WONDERFUL they are. I did not see a similar one on Zaar, so I am posting it - hope you enjoy!
Provided by Nursebarb
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 6 ingredients for pudding in large bowl.
- Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
- Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
- Place bread cubes in a highly greased 13 x 9 inch baking dish.
- Pour egg mixture evenly over bread; press bread to absorb mixture.
- Bake at 325 degrees for 45-55 minutes.
- Remove from oven, and let stand 30 minutes before serving.
- Serve with Bread Pudding Sauce:.
- Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.
Tips:
- Use stale bread for the bread pudding. This will help the pudding to have a firmer texture.
- Soak the bread in the milk and cream mixture for at least 30 minutes. This will help the bread to absorb the liquid and become more tender.
- Use a variety of spices in the bread pudding. This will give the pudding a more complex flavor.
- Do not overcook the bread pudding. The pudding should be cooked until it is just set in the center.
- Serve the bread pudding warm with a scoop of ice cream or whipped cream.
Conclusion:
Cajun bananas foster bread pudding is a delicious and easy-to-make dessert. It is perfect for a special occasion or a weeknight treat. The combination of bananas, brown sugar, and spices gives the pudding a unique and flavorful taste. The bread pudding is also very moist and tender. If you are looking for a new and exciting dessert to try, I highly recommend Cajun bananas foster bread pudding.
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