Bananas Foster Bread Pudding

Bread pudding in skillet with a serving from it sitting behind. a Serving of the banana bread pudding topped with the banana sauce. Ariel View of a serving of Bananas Foster Bread Pudding Areil view of a banana bread pudding just removed from the camp ove still in the skillet with a golden brown top.
Recipe Origin America
Rating
Servings 8
Preparation 30 min 00:30
Cook 1 hour 01:00
Ready in 1 hour30 min 01:30
Difficulty Experienced
Cooking Method Bake
Ingredients Bananas Flour Fruit Grains
Equipment Camp Oven Cast Iron Skillet
Recipe Type Dessert
Share:
Bread pudding in skillet with a serving from it sitting behind. a Serving of the banana bread pudding topped with the banana sauce. Ariel View of a serving of Bananas Foster Bread Pudding Areil view of a banana bread pudding just removed from the camp ove still in the skillet with a golden brown top.

Bananas Foster Bread Pudding

5 1 5 1

Perfect for cold camping nights Bananas Foster Bread Pudding combines two favorite desserts into one flavor explosion. The two most popular ingredients of banana and rum remain.

You can use any type of bread for this including French, Brioche, soda bread or even uniced donuts, croissants, and bagels.

Take bananas foster bread pudding to the next level by serving a scoop of vanilla ice cream on top of the warm pudding. This also makes great leftovers for a sweet breakfast the next day.

Ingredients

Bread Pudding

4 cups whole milk

1 1/2 cups white sugar

1 cup light brown sugar

4 teaspoons vanilla extract

4 teaspoons dark rum

2 eggs, beaten

1 teaspoon cinnamon

2 bananas, crushed

2 1/2 pounds (115g) white bread, cubed

turbinado sugar, for topping, optional

butter, to grease the skillet

Banana Sauce

1 cup salted butter, sliced

1 cup light brown sugar

1 tablespoon dark rum

1 teaspoon vanilla extract

2 bananas, sliced

Equipment

2 skillets

Recipe Directions

  1. Preheat a camp oven  350 degrees F (177 degrees C).

    Alternatively, you could use a closed grill, smoker, or charcoal grill set-up for indirect cooking.

  2. Mix together the milk, white sugar, brown sugar, vanilla, rum, eggs, and cinnamon. Whisk together until the sugar has dissolved then add the bananas.

  3. Pour the mixture over the cubed bread and mix with your hands until the bread is completely wet. 

  4. Fill a greased skillet with the mixture, leaving no air gaps. Generously sprinkle the turbinado sugar over the top of the mixture in the pan, if using.

  5. Place the skillet with the bread pudding into the preheated camp oven. Cook for about 1 hour. Test for doneness with a toothpick, or when it reaches a 160 degree F (71 degrees C) internal temperature. Remove from the camp oven and let cool.

  6. In a skillet, add the butter, brown sugar, dark rum, and vanilla. Simmer until the butter is melted and the brown sugar is dissolved. Keep stirring to prevent the sauce from separating. Add the banana slices and cook until they tender and well covered with the sauce.

  7. Spoon the warm banana pudding into a bowl then top with the banana sauce.

1 Comment

Keith Kreuer

July 17, 2019
Ohhhhhh myyyyyy!!! This is some kinda scrumptious!

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Recipe Origin America
Rating
Servings 8
Preparation 30 min 00:30
Cook 1 hour 01:00
Ready in 1 hour30 min 01:30
Difficulty Experienced
Cooking Method Bake
Ingredients Bananas Flour Fruit Grains
Equipment Camp Oven Cast Iron Skillet
Recipe Type Dessert
Share: