Decadent Roasted Banana & Bourbon Praline Bread Pudding
Experience a symphony of flavors with this luxurious bread pudding that marries the sweet, caramelized essence of roasted bananas with a rich, indulgent bourbon praline sauce. Each bite offers a delightful contrast between the soft, comforting texture of the custard-infused bread and the bold, nutty sweetness of pecans coated in a glossy bourbon laced glaze. Ideal for cozy gatherings, this warm dessert can elegantly be served in individual ramekins or dramatically unmolded onto dessert plates, making it a showstopper at any occasion. Enhance the experience with a dollop of fresh whipped cream. This recipe is not just about dessert; it’s a celebration of flavor and warmth that you truly deserve to savor.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Challah or French bread
4 cups (lightly packed and cubed (3/4 inch))
Firm ripe bananas
5 (peeled and sliced)
Milk
1 1/2 cups ( )
Light brown sugar
1/3 cup (packed)
Cinnamon
1 teaspoon ( )
Nutmeg
1/2 teaspoon ( )
Eggs
3 (room temperature)
Whipping cream
1 cup ( )
Light brown sugar
1/3 cup (packed)
Bourbon or dark rum
1 tablespoon ( )
Vanilla extract
1 teaspoon ( )
Salt
1/4 teaspoon ( )
Sugar
2 teaspoons ( )
Pecans
1/2 cup (coarsely chopped)
Unsalted butter
2 tablespoons ( )
Dark brown sugar
1/2 cup (packed)
Whipping cream
1/2 cup ( )
Milk
2 tablespoons ( )
Cornstarch
2 tablespoons ( )
Bourbon or dark rum
1 tablespoon ( )
Vanilla extract
1 teaspoon ( )
Salt
1 dash ( )
Instructions
1
1. Preheat your broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups and place them in a large shallow pan, ensuring they don’t touch each other.
2
2. Arrange cubed bread in a 15x10x1-inch pan. Broil for 2 to 3 minutes until golden brown, turning halfway through. Keep a close eye to prevent burning.
3
3. Lower the oven temperature to 425°F. Lightly butter an 8-inch square baking pan. Set aside 1 banana for garnish and peel the remaining 4. Place them in the baking pan and bake for 10 to 12 minutes or until soft and slightly caramelized.
4
4. Once the bananas are done baking, reduce the oven temperature to 350°F. In a medium bowl, mash 2 of the baked bananas with a fork and slice the other 2 into 1/4-inch rounds. Distribute the slices evenly among the ramekins, placing 3 to 4 slices at the bottom of each.
5
5. In a large mixing bowl, whisk together all remaining bread mixture ingredients, excluding the reserved sliced banana. Fold in the mashed bananas, then gently stir in the toasted bread. Let this mixture sit for 4 to 5 minutes until it absorbs most of the liquid, stirring occasionally.
6
6. In a separate large bowl, whisk the eggs until uniform. Add the remaining custard ingredients, excluding the 2 teaspoons of sugar, and blend until smooth. Spoon approximately 1/3 cup of the bread mixture into each ramekin, leaving a little room at the top. Carefully pour the custard over each ramekin, filling them nearly to the top, and sprinkle with the reserved 2 teaspoons of sugar.
7
7. Pour hot water into the large shallow pan until it reaches about 1/3 of the way up the sides of the ramekins. Bake at 350°F for about 45 minutes, or until the tops are puffed and a knife inserted into the center comes out clean. Once done, remove the ramekins from the water bath and let them cool slightly on a wire rack.
8
8. While the puddings cool, prepare the bourbon praline sauce. In a heavy medium saucepan, combine pecans and butter, cooking over medium heat until the nuts are toasted, about 4 minutes, stirring frequently.
9
9. Stir in 1/2 cup of dark brown sugar and 1/2 cup of heavy cream, mixing until smooth. In a small bowl, combine 2 tablespoons of milk and cornstarch, then mix this into the saucepan. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Allow to boil for 2 minutes or until thickened, continuing to stir.
10
10. Remove the sauce from heat and stir in 1 tablespoon of bourbon, 1 teaspoon of vanilla, and a dash of salt. Serve the sauce warm over the pudding.
11
11. For a beautiful presentation, slice the reserved banana diagonally. Serve the puddings warm, drizzling the bourbon praline sauce over the top and garnishing with banana slices. For a dramatic effect, you can unmold the puddings by running a knife around the edges of each ramekin and placing a dessert plate on top before inverting.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this bread pudding?
This decadent dessert features caramelized roasted bananas combined with a rich custard and a bold, nutty bourbon praline sauce.
What type of bread is recommended for this recipe?
Challah or French bread is recommended, ideally cubed into 3/4-inch pieces.
How many bananas are required in total?
The recipe calls for five firm ripe bananas.
Why should I roast the bananas before adding them to the bread?
Roasting the bananas at a high temperature helps to soften them and develop a sweet, caramelized essence.
At what temperature should the bananas be roasted?
The bananas should be baked at 425 degrees Fahrenheit for 10 to 12 minutes.
How do I toast the bread cubes?
Arrange the bread cubes in a pan and broil them for 2 to 3 minutes until golden brown, turning halfway through.
What is the standard baking temperature for the bread pudding?
After roasting the bananas and preparing the mixture, the pudding is baked at 350 degrees Fahrenheit.
How long does the bread pudding take to bake?
The bread pudding typically takes about 45 minutes to bake in a water bath.
How can I tell when the bread pudding is finished cooking?
The pudding is done when the tops are puffed and a knife inserted into the center comes out clean.
What is the purpose of the water bath during baking?
The water bath ensures even heat distribution and prevents the custard from curdling or drying out.
How much water should be added to the shallow pan for the water bath?
Pour hot water until it reaches about one-third of the way up the sides of the ramekins.
Can I substitute the bourbon with another spirit?
Yes, dark rum can be used as a substitute for bourbon in both the bread mixture and the sauce.
What are the primary ingredients for the bourbon praline sauce?
The sauce consists of pecans, butter, dark brown sugar, heavy cream, milk, cornstarch, bourbon, vanilla, and salt.
How do I thicken the praline sauce?
Combine milk and cornstarch, stir into the saucepan, and boil the mixture for 2 minutes while stirring constantly.
How many servings does this recipe provide?
The recipe is designed to yield 8 individual servings using half-cup ramekins.
Is there a specific preparation for the pecans?
The pecans should be coarsely chopped and toasted in butter for about 4 minutes until fragrant.
Can I serve this dessert without ramekins?
While baked in ramekins, the puddings can be dramatically unmolded onto dessert plates by running a knife around the edges.
How long should the bread soak in the custard mixture before baking?
Let the mixture sit for 4 to 5 minutes so the bread can absorb most of the liquid.
What spices are used to flavor the bread pudding?
The recipe uses one teaspoon of cinnamon and a half teaspoon of nutmeg.
What temperature should the eggs be when preparing the custard?
The eggs should be at room temperature to ensure they blend smoothly into the custard.
What is the best way to garnish this dish?
Garnish with diagonally sliced fresh banana and a drizzle of the warm bourbon praline sauce.
Should the praline sauce be served hot or cold?
The bourbon praline sauce should be served warm over the pudding for the best experience.
What type of brown sugar is used in the bread mixture versus the sauce?
Light brown sugar is used in the bread and custard, while dark brown sugar is used for the praline sauce.
How many bananas are mashed into the bread mixture?
Two of the roasted bananas are mashed and folded into the bread mixture.
What is done with the remaining roasted bananas?
Two roasted bananas are sliced into rounds and placed at the bottom of the ramekins.
Why is extra sugar sprinkled on top before baking?
A final sprinkle of two teaspoons of sugar adds a slight sweetness and texture to the top of the puddings.
Is this recipe suitable for holiday gatherings?
Yes, its warm, indulgent flavors make it an ideal comfort food and a showstopper for holiday treats.
Can I add whipped cream to this dessert?
Yes, enhancing the experience with a dollop of fresh whipped cream is highly recommended.
How do I prepare the cornstarch for the sauce?
Whisk the cornstarch with two tablespoons of milk in a separate small bowl before adding it to the hot sauce mixture.
What is the texture of the finished bread pudding?
The final result is a soft, comforting custard-infused bread contrasted with a crunchy, nutty, and glossy praline glaze.