30-Minute Southern Banana Foster Bread Pudding

Serves 6 · 10 min prep · 20 min cook

Ingredients

• 6 cups cubed day-old brioche or challah
• 3 medium, sliced ripe bananas
• 4 tbsp unsalted butter
• 1/2 cup dark brown sugar
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp dark rum or rum extract
• 1 pinch pinch of salt
• 1/3 cup optional chopped pecans

Instructions

1. 1Preheat the oven to 375°F. Grease a 10-inch cast-iron skillet or similar oven-safe pan.
2. 2Scatter the bread cubes evenly in the skillet. Nestle banana slices throughout the bread so fruit is distributed in every scoop.
3. 3In a small saucepan melt the butter over medium heat. Stir in the brown sugar and cook 1 to 2 minutes until bubbly and caramel-like, then remove from heat.
4. 4In a large bowl whisk the eggs, milk, cream, vanilla, cinnamon, rum, and salt until fully blended and slightly frothy.
5. 5Slowly whisk the warm butter-sugar mixture into the egg mixture so it combines without scrambling.
6. 6Pour the custard evenly over the bread and bananas, pressing gently with a spatula so every cube soaks up liquid. Sprinkle pecans on top if using.
7. 7Let the pan sit 5 minutes at room temperature so the bread fully absorbs the custard.
8. 8Bake 18 to 22 minutes until the top is golden brown, the edges are bubbling, and the center is just set with a slight jiggle.
9. 9Rest the skillet 5 minutes out of the oven; the pudding will finish firming and the bananas will be soft and caramelized.
10. 10Scoop into bowls while warm. Spoon any skillet caramel over the top for a classic bananas Foster finish.