Why You’ll Love This Recipe
This dessert is a glorious marriage of buttery croissants, creamy custard, and a sweet Bananas Foster sauce. The croissants soak up the rich custard, baking into a golden, soft pudding. Topped with a banana rum sauce, it’s a luxurious dessert that will have everyone coming back for more.
Ingredients
For the Croissant Bread Pudding:
- 12-15 small stale croissants
- 1 cup light brown sugar, packed
- ½ cup dark brown sugar, packed
- ¼ cup water
- 1 ½ cups heavy cream
- 1 ½ cups half & half
- ¼ cup dark rum
- 2 tablespoons banana liqueur
- 5 large eggs, lightly beaten
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste (or pure vanilla extract)
For the Bananas Foster Sauce:
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 3 tablespoons dark rum
- 1 tablespoon banana liqueur
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 3-4 bananas, sliced into coins
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Croissant Bread Pudding:
Preheat oven to 350°F. Butter a 9″ x 13″ baking dish. Place croissants in the dish, filling it snugly.
In a medium saucepan, combine brown sugars and water over medium-high heat. Stir until dissolved. Meanwhile, warm heavy cream and half & half in a microwave-safe bowl.
Add rum and banana liqueur to the cream mixture, then pour into the sugar mixture, whisking constantly.
Slowly pour the hot sugar mixture into beaten eggs, whisking constantly. Pour the custard over the croissants and press them down to soak through.
Bake for 30-45 minutes or until golden and set. - Make the Bananas Foster Sauce:
In a saucepan, combine sugar and water, heating over medium-high heat until the sugar melts and turns amber.
Add cold butter cubes, whisking continuously. Once melted, add cream, rum, banana liqueur, vanilla, and a pinch of salt. Let it thicken, then add sliced bananas.
Drizzle over the baked croissant bread pudding and serve.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- No Rum Version: Omit the rum and banana liqueur for a kid-friendly version.
- Add Nuts: Add chopped pecans or walnuts to the bread pudding for extra texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or oven until warm.
FAQs
Can I make this ahead of time?
Yes, you can prepare the bread pudding and refrigerate it. Bake just before serving.
Can I use fresh croissants?
Stale croissants work best for soaking up the custard, but you can use fresh croissants if needed.
Can I make this without the banana liqueur?
Yes, you can substitute with extra rum or simply omit it.
How can I make the sauce less sweet?
Adjust the sugar in the sauce to taste or add a bit more cream for a milder flavor.
Can I freeze the bread pudding?
Yes, freeze the bread pudding (without sauce) for up to 1 month. Thaw and bake before serving.
Conclusion
Bananas Foster Croissant Bread Pudding is the ultimate dessert, combining rich caramel, bananas, and buttery croissants. It’s indulgent, comforting, and perfect for any special occasion.
Print
Bananas Foster Croissant Bread Pudding
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Bananas Foster Croissant Bread Pudding is a decadent dessert combining buttery croissants, creamy custard, and a rich rum-infused bananas foster sauce. It’s the ultimate indulgence with a luxurious caramelized topping and rum-soaked bananas. Perfect for any special occasion!
Ingredients
For the Croissant Bread Pudding:
12–15 small stale croissants
1 cup light brown sugar, packed
½ cup dark brown sugar, packed
¼ cup water
1 ½ cups heavy cream
1 ½ cups half & half
¼ cup dark rum
2 tablespoons banana liqueur
5 large eggs, lightly beaten
½ teaspoon kosher salt
1 tablespoon vanilla bean paste (or pure vanilla extract)
For the Bananas Foster Sauce:
1 cup granulated sugar
¼ cup water
6 tablespoons unsalted butter, cubed
½ cup heavy cream
3 tablespoons dark rum
1 tablespoon banana liqueur
1 teaspoon vanilla extract
Pinch of kosher salt
3–4 bananas, sliced into coins
Instructions
-
Prepare the Croissant Bread Pudding: Preheat oven to 350°F (175°C). Butter a 9″ x 13″ baking dish and fill it snugly with the croissants.
In a medium saucepan, combine brown sugars and water over medium-high heat. Stir until dissolved. Meanwhile, warm heavy cream and half & half in a microwave-safe bowl.
Add rum and banana liqueur to the cream mixture, then pour into the sugar mixture, whisking constantly.
Slowly pour the hot sugar mixture into the beaten eggs, whisking constantly. Pour the custard over the croissants and press them down to soak through.
Bake for 30-45 minutes or until golden and set. -
Make the Bananas Foster Sauce: In a saucepan, combine sugar and water, heating over medium-high heat until the sugar melts and turns amber.
Add cold butter cubes, whisking continuously. Once melted, add cream, rum, banana liqueur, vanilla, and a pinch of salt. Let it thicken, then add sliced bananas.
Drizzle the sauce over the baked croissant bread pudding and serve.
Notes
No Rum Version: Omit the rum and banana liqueur for a kid-friendly version.
Add Nuts: Add chopped pecans or walnuts to the bread pudding for extra texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
