Bananas Foster Bread Pudding - abc27 WHTM

Bananas Foster Bread Pudding

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Chef John Reis of Hilton Harrisburg whips up a whole new take on a classic New Orleans dessert.

Bananas Foster

Serves: 4 servings


- 1 stick butter

- 1/2 cup brown sugar

- 1 teaspoon cinnamon

- 4 bananas peeled and halved, cut lengthwise

- 1/4 cup dark rum


- Melt butter in a large skillet.

- Add brown sugar and stir together. Add the bananas and cinnamon and cook until caramelized over medium-high heat.

- Pour in the rum and catch a flame off of the gas stove. Stand back when ignited and flambé. Be careful; a flame will shoot up above the pan. Let flame die down.

- Serve over vanilla ice cream


Bananas Foster Bread Pudding

Serves: 8 to 10 servings


- 2 cups granulated sugar

- 6 large beaten eggs

- 2 cups heavy cream

- 2 teaspoons pure vanilla extract

- 4 cups cubed bread (toasted in oven)

- 1 cup packed light brown sugar

- 1/4 cup (1/2 stick) butter, softened

- 1 cup chopped pecans (optional)


- Preheat oven to 350 degrees and grease a 13x9 by 2-inch pan.

- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.

- Combine with the bananas foster mix. Pour over cubed bread and let sit for 10 minutes.

- In another bowl, mix and crumble together brown sugar, butter, and pecans if desired.

- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes or until set. Remove from oven.

- To serve, scoop into a bowl and top with vanilla ice cream

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