Bananas Foster Bread Pudding

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Bananas Foster Bread Pudding served with whiskey caramel and fresh whipped cream

by Chef Matt Murphy at the Irish House

For more information about the Lenten fish fry to benefit Lantern Light Ministries, click here:


4 ½ tablespoons unsalted butter

¾ cups light brown sugar

½ teaspoon ground cinnamon

3 firm but ripe bananas sliced ¾ inch thick on a bias

2 tablespoons banana liqueur

¼ cup dark rum

2 large eggs lightly beaten

1 ½ cups heavy cream

½ cup milk

½ teaspoon vanilla extract

Pinch salt

3 cups diced day old French bread

Whiskey caramel and whipped cream to serve



-preheat oven 350 degrees. Butter proper size baking dish, with 1 tbl of butter set aside

-melt the remaining butter is skillet, add ½ cup brown sugar and cinnamon. Cooking until the sugar is melted.

-add in the bananas and cook on both sides then deglaze with banana liqueur

-add the rum and flambeau

-when flame dies out, set mixture aside and let cool

-whisk together eggs, remaining brown sugar, heavy cream, milk, and vanilla in large bowl. Add banana mixture and bread, blend thoroughly. Pour into baking dish and cook 45mins to an hour until firm.

-cool on wire rack for twenty mins and serve immediately  topped with drizzle of whiskey caramel and dollop of whipped cream.