BANANAS FOSTER BREAD PUDDING / DELICIOUS DELECTABLE EXQUISITE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

rum

🥗Healthier: non-alcoholic vanilla extract

💰Cheaper: coconut water

Coconut water provides sweetness and moisture without alcohol

Spread 1 tablespoon of butter generously over the baking utensil.

Pour in 1 cup of pecans and spread them out.

Cut a whole loaf of french bread into half-inch slices and then into half-inch squares.

In a mixing bowl, whisk together 8 jumbo eggs.

Pour in 1 cup of heavy cream, 3 tablespoons of banana liqueur, 2 tablespoons of light corn syrup, and 1 teaspoon of vanilla into the eggs and whisk until combined.

Pour the egg mixture over the bread and press down to saturate the bread with the custard.

Let the mixture sit to absorb the custard while preparing the topping.

Mash 1/2 banana into 6 ounces of cream cheese.

Melt 1 stick of butter in a skillet over medium heat, then add 1 cup of packed brown sugar and a pinch of cinnamon, stirring until melted.

Add 2 tablespoons of light corn syrup, 3 tablespoons of spiced rum, and stir to combine.

Pour the topping over the pecans in the baking dish.

Slice 1 banana on a bias into 1/4 inch thick slices and layer them over the pecans.

Add the remaining bread pudding mixture over the bananas and smooth it out.

Refrigerate for 2 hours.

Preheat the oven to 375°F (190°C).

Bake for 35 minutes.

Let cool for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens