Bananas Foster Bread Pudding


I love almost everything about Jackson Hole. One thing I am not particularly fond of, however, is that it can be somewhat transient. Meaning, people move here, we get attached to having them here and then they leave. This, I actually despise. I am very attached to my close friends and don’t like losing dinner partners.

In my 15 or so years in this town, I have had several best friends and family members come and go. The only upside to this is that I have transplanted friends in great places like Vancouver, California, New York and now, Denver.

My most recent loss comes from my cousin, Caroline. She is probably the person I spent the most time with during the last four years she has lived here. We walked dogs, we worked together, we skied together and especially, we ate together. She even lived with me for a short period when she first moved here.

Thus, I am very familiar with Caroline’s dietary pleasures and dislikes. One thing that was very difficult to deal with is her aversion to cilantro. I love making and eating Mexican food, and she made this rather difficult with somebody who HATES — and I use capitals as she won’t eat anything it has touched — cilantro.

I do have to admit, she likes more than she dislikes (I am probably more picky than she is). Caroline was particularly fond of pizza night at our house, with frequent requests for her favorite — beet and crispy kale with a white sauce and goat cheese. She also often asked for chicken pot pie and macaroni with cheese. I happily obliged, and we regularly had “family night” Sunday dinners.

So, seemingly, I would be making one of her favorites for her family going-away dinner. But alas, her friend, Quincy, won the job since he is a trained chef. Despite his offer to make homemade ravioli (yum) or a spicy Thai soup, Caroline chose what I would consider a rather simple dish from this talented chef. He can literally make anything, and I would have gone with something complicated or time-consuming. (I was rooting for fresh pea ravioli in a brown butter sauce.)

But, since this was Caroline’s “last meal,” she got to choose. So what was on the menu, you ask? Crispy fish with a beurre blanc sauce, roasted Brussels sprouts and roasted potatoes. Yes, it was delicious, but what came after was the icing on the cake, so to speak. For dessert, he made a bananas Foster bread pudding. It is her favorite recipe of his, and now I know why.

This yummy dessert combines the best of two great desserts. Bananas Foster is a standard favorite with great flavors of caramel, bananas and rum. Bread pudding, done properly, is always delicious — not too sweet and satisfying.

This version is a dish anyone who loves either, or both, of those desserts will love. We served it warm with ice cream, but I bet it would be good with whipped cream, too.


Yes, it does taste as good as it looks.

Bananas Foster Bread Pudding


  • 1 loaf of challah bread
  • 3 eggs
  • 1 cup of cream
  • ¾ cup of granulated sugar
  • 1 tablespoon of vanilla
  • 1 tablespoon of cinnamon
  • pinch of nutmeg
  • 1 ounce of dark rum
  • 1 ounce of banana liqueur
  • ½ cup of light brown sugar
  • 1 tablespoon of butter
  • 2 to 3 bananas (depending on how much you want)


  • Cut the challah into ½-inch cubes.
  • Slice the bananas into 1/4th-inch pieces.
  • Put one tablespoon of butter into a saute pan, add the sliced bananas to a hot pan, and cook until the bananas have some color. Add ½ to ¾ a cup of brown sugar to the pan until melted. Add the rum and banana liqueur to the pan, and light it with a flame. Turn off the heat, and let the fire burn out.
  • In a separate bowl, mix together the eggs, cream, white sugar, vanilla, nutmeg and cinnamon. Add the banana mixture. Then add the bread, and mix well.
  • Add the mixture to a buttered bread pan and place it into a water bath.
  • Cook in a 350-degree oven for 35 minutes. Allow to cool a bit. Slice into thick pieces, and serve with ice cream.

About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

Comments are closed.