Roasted Banana Bread Pudding with Bourbon-Praline Sauce

There are certain desserts that just hug you from the inside out, and this Roasted Banana Bread Pudding is precisely one of them. I remember a particularly chilly autumn evening years ago, a storm raging outside, and the aroma of sweet, caramelized bananas and toasted bread filling my kitchen. It was pure alchemy, transforming simple ingredients into something utterly comforting and decadent. The contrasting warmth of the pudding against the slightly boozy, nutty praline sauce was a revelation, a symphony of textures and flavors that still lingers in my memory. This isn’t just a dessert; it’s an experience, a culinary embrace that makes any day feel a little brighter.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes (includes banana roasting and pudding baking)
• Total Time: 1 hour 50 minutes
• Servings: 8
• Yield: 8 individual puddings
• Dietary Type: Dessert

Ingredients

For the Bread Mixture:

• 4 cups lightly packed cubed challah (about 3/4 inch cubes) or 4 cups French bread
• 5 firm ripe bananas
• 1 1/2 cups milk
• 1/3 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

For the Custard:

• 3 eggs, room temperature
• 1 cup whipping cream
• 1/3 cup packed light brown sugar
• 1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons sugar (for topping)

For the Bourbon-Praline Sauce:

• 1/2 cup coarsely chopped pecans
• 2 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 cup whipping cream
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
• 1 teaspoon vanilla
• 1 dash salt

Equipment Needed

• 8 (1/2-cup) ovenproof ramekins or custard cups
• Large shallow baking pan (for water bath)
• 15x10x1-inch baking pan
• 8-inch square baking pan
• Medium bowl
• Large bowls (for bread mixture and custard)
• Whisk
• Fork
• Heavy medium saucepan (for sauce)
• Small bowl (for cornstarch slurry)
• Wire rack
• Knife (for unmolding, if desired)

Instructions

1. Prepare the Ramekins and Toast the Bread: Preheat your broiler. Generously butter the 8 (1/2-cup) ovenproof ramekins. Place these buttered ramekins in a large shallow pan; ensure the ramekins do not touch each other. In a 15x10x1-inch pan, spread the cubed bread. Broil the bread 4 to 6 inches from the heat for 2 to 3 minutes, or until golden brown, turning once. Watch carefully to prevent burning. Remove the toasted bread from the broiler.

2. Roast the Bananas: Heat your oven to 425°F (220°C). Lightly butter an 8-inch square baking pan. Set 1 banana aside for garnish. Peel the remaining 4 bananas and place them in the prepared baking pan. Bake at 425°F (220°C) for 10 to 12 minutes, or until the bananas are soft and slightly browned.

3. Prepare the Banana Mixture: Reduce the oven temperature to 350°F (175°C). Place 2 of the baked bananas in a medium bowl and mash them with a fork. Let the remaining 2 baked bananas cool slightly, then cut them into 1/4-inch slices. (Note: The baked bananas will be very soft, but they can still be sliced). Place 3 or 4 banana slices in the bottom of each prepared ramekin.

4. Combine Bread Mixture: In a large bowl, whisk together all the remaining bread mixture ingredients except the reserved banana. This includes the milk, packed light brown sugar, cinnamon, and nutmeg. Whisk in the mashed bananas. Finally, stir in the toasted bread. Let this mixture stand for 4 to 5 minutes, or until the liquid is absorbed, stirring occasionally.

5. Prepare the Custard and Assemble Puddings: In a separate large bowl, whisk the eggs until they are well mixed. Add all the remaining custard ingredients: whipping cream, packed light brown sugar, Bourbon or dark rum (if using), vanilla, and salt. Whisk until everything is blended. Spoon about 1/3 cup of the soaked bread mixture into each ramekin, filling them nearly to the top, but do not pack the mixture down. Pour the prepared custard evenly over the bread mixture in each ramekin. Sprinkle the tops of each pudding with the 2 teaspoons of sugar.

6. Bake the Bread Puddings: Place the filled ramekins in the large shallow pan. Carefully fill the shallow pan with hot water to about one-third of the way up the sides of the ramekins. This creates a water bath, ensuring gentle and even cooking. Bake at 350°F (175°C) for 45 minutes, or until the tops are puffed and a knife inserted in the center comes out clean.

7. Cool Slightly: Once baked, carefully remove the ramekins from the water bath. Place them on a wire rack to cool slightly.

8. Prepare the Bourbon-Praline Sauce: While the puddings are cooling, prepare the sauce. Place the coarsely chopped pecans and unsalted butter in a heavy medium saucepan. Cook over medium heat for 4 minutes, or until the nuts are toasted, stirring frequently. Add the packed dark brown sugar and whipping cream to the saucepan; stir until smooth. In a small bowl, blend the milk and cornstarch until smooth. Stir this cornstarch mixture into the sauce. Increase the heat to medium-high and cook until the mixture comes to a boil, stirring constantly. Boil for 2 minutes, or until thickened, stirring constantly. Remove from the heat and stir in the Bourbon or dark rum (if using), vanilla, and the dash of salt. Serve the sauce warm. (Note: If storing the sauce covered in the refrigerator, it may thicken considerably. If too thick after reheating, stir in 1 to 2 tablespoons of milk.)

9. Serve and Garnish: Diagonally slice the reserved banana. Serve the bread puddings warm, either directly in their ramekins or unmolded onto dessert plates. Top generously with the warm Bourbon-praline sauce and garnish with the sliced banana.

10. To Unmold (Optional): If you wish to unmold the puddings, run a thin knife around the sides of each ramekin. Place a dessert plate on top of the ramekin, and then, with a sharp downward motion, invert them. Gently lift the ramekin to reveal the pudding on the plate.

Expert Tips & Tricks

• Bread Choice is Key: While challah is a classic choice for its richness and eggy texture, a good quality day-old French bread works beautifully as well. The key is that the bread is slightly stale so it can absorb the custard without becoming completely mushy.
• Don’t Overcrowd the Broiler: When toasting the bread, work in batches if necessary. Overcrowding will lead to uneven toasting and can even steam the bread, defeating the purpose. Keep a close eye on it, as it can go from perfectly golden to burnt in a flash.
• Banana Ripeness: For roasting, aim for bananas that are yellow with a few brown spots – they should be firm to the touch but have developed significant sweetness. Overly ripe bananas can become too mushy during roasting.
• Water Bath Wisdom: The water bath is crucial for achieving a smooth, custardy texture. Ensure the water doesn’t boil vigorously during baking; a gentle simmer is what you’re after. If the water level drops too low, you can carefully add more hot water to the pan.
• Sauce Consistency: The cornstarch slurry is the secret to a beautifully thickened sauce. Make sure to cook it vigorously for the stipulated time to activate the cornstarch fully. If it’s still not thick enough for your liking after the initial boil, you can add a tiny bit more cornstarch mixed with milk, but be cautious not to overdo it, which can lead to a gummy texture.

Serving & Storage Suggestions

This Roasted Banana Bread Pudding is best served warm, directly from the oven or gently reheated. The contrast between the warm, soft pudding and the slightly warm, rich sauce is simply divine. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for an even more indulgent experience.

Leftovers can be stored. Cover the ramekins tightly with plastic wrap or transfer any remaining pudding and sauce to airtight containers. The pudding will keep in the refrigerator for up to 3 days. To reheat, you can gently warm individual portions in the microwave at 50% power, or place the ramekins in a preheated oven at 300°F (150°C) for about 10-15 minutes, until heated through. The Bourbon-Praline Sauce can also be reheated gently on the stovetop or in the microwave; add a splash of milk if it has become too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	498.8 kcal
Calories from Fat		51%
Total Fat	28.3 g	43%
Saturated Fat	14.4 g	71%
Cholesterol	155 mg	51%
Sodium	173.6 mg	7%
Total Carbohydrate	56 g	18%
Dietary Fiber	2.8 g	11%
Sugars	41.6 g	166%
Protein	6.4 g	12%

Variations & Substitutions

• Gluten-Free: For a gluten-free version, use a good quality gluten-free challah or French bread loaf. Ensure it’s a sturdy bread that won’t disintegrate.
• Dairy-Free: Substitute the milk and whipping cream with full-fat coconut milk or a rich, unsweetened non-dairy milk alternative. Use dairy-free butter for greasing and in the sauce.
• Nut-Free: Omit the pecans from the sauce. The sauce will still be delicious, with the rich, caramel flavor. You can add a pinch of extra cinnamon or nutmeg for added spice.
• Spiced-Up: Add a pinch of ground ginger or allspice to the bread mixture for an extra layer of warmth and complexity.
• Bourbon-Free: Simply omit the Bourbon or rum from both the custard and the sauce if you prefer not to use alcohol. The flavor profile will still be wonderfully rich and comforting.

FAQs (Frequently Asked Questions)

Q: Why do I need to roast the bananas before adding them to the bread pudding?
A: Roasting the bananas concentrates their natural sugars and deepens their flavor, while also softening them for easy mashing and slicing. This adds a more intense banana essence to the pudding.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to the point of pouring the custard over the bread mixture. Cover it tightly and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time. The sauce can also be made ahead and reheated.

Q: What if my bread pudding is too wet or too dry?
A: If it’s too wet, it may not have absorbed enough liquid. Let it stand a bit longer before assembling. If it’s too dry, ensure your bread was sufficiently stale to absorb the liquid. For future batches, adjust the bread quantity slightly based on its absorbency.

Q: How do I ensure the ramekins are evenly filled?
A: When spooning the bread mixture into the ramekins, try to distribute it as evenly as possible. Then, when pouring the custard, pour slowly and steadily to ensure it fills the gaps and covers the bread mixture uniformly.

Q: Can I make this in one large baking dish instead of individual ramekins?
A: Yes, you can absolutely bake this in a single buttered 8×8 inch or 9×13 inch baking dish. You may need to adjust the baking time slightly, checking for doneness as described in the instructions.

Final Thoughts

This Roasted Banana Bread Pudding with Bourbon-Praline Sauce is a testament to the magic that happens when simple ingredients are treated with a little care and a lot of love. It’s a dish that evokes warmth, comfort, and pure indulgence. Whether you’re serving it after a hearty meal or simply as a sweet treat to brighten an ordinary day, I guarantee it will be met with smiles and requests for seconds. Don’t hesitate to experiment with the Bourbon or rum – that subtle boozy note in the sauce is truly a game-changer! I hope you find as much joy in making and sharing this dessert as I do. Happy baking!