Bananas Foster Bread Pudding

Bananas Foster bread pudding in skillet with a serving from it sitting behind on a white shallow plate.

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. This is a warm and comforting treat.

You can use any type of bread for this recipe. Though we suggest white bread, try French, Brioche, or soda bread. Get even fancier and use un-iced donuts, croissants, or bagels.

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

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A serving of the banana bread pudding topped with the banana sauce.
Serve the banana sauce over the top of the banana bread pudding for a balanced desert.
Aerial view of a banana bread pudding just removed from the camp oven still in the skillet with a golden brown top.
When the banana bread pudding has finished baking it is a rich golden brown on top.
Arial view of a serving of Bananas Foster Bread Pudding in a shallow white bowl.
Not short on bananas, they are both in and on this recipe of Bananas Foster Bread Pudding.
Bananas Foster bread pudding in skillet with a serving from it sitting behind on a white shallow plate.
A rich and sweet dessert ideal for camping, this Bananas Bread Foster Pudding is a definite winner with all those who eat it.

Bananas Foster Bread Pudding Recipe

Bananas Foster bread pudding in skillet with a serving from it sitting behind on a white shallow plate.
Perfect for cold camping nights Bananas Foster Bread Pudding combines two favorite desserts into one flavor explosion.
Preparation 30 minutes
Cook 1 hour
Ready in 1 hour 30 minutes
Servings 8 Servings


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 ground cinnamon
  • 2 bananas crushed
  • 2 1/2 pounds white bread, cubed
  • butter to grease the skillet
  • turbinado sugar for topping (optional)

Banana Sauce

  • 1 cup salted butter sliced
  • 1 cup light brown sugar
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 2 bananas sliced


  • 2 skillets


Bread Pudding

  • Preheat a camp oven to 350 degrees F (177 degrees C). Alternatively, you can use a closed grill, smoker, or charcoal grill set-up for indirect cooking.
  • Mix together the milk, white sugar, brown sugar, vanilla, rum, eggs, and cinnamon. Whisk together until the sugar has dissolved then add the bananas.
  • Pour the mixture over the cubed bread and mix with your hands until the bread is completely wet. 
  • 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.
  • 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.

Banana Sauce

  • 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 are tender and covered with the sauce.

To Serve

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

Nutritional Information

Calories: 1117kcalCarbohydrates: 178gProtein: 22gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 120mgSodium: 943mgPotassium: 695mgFiber: 7gSugar: 112gVitamin A: 1051IUVitamin C: 5mgCalcium: 392mgIron: 6mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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