Bananas Foster Bread Pudding Recipe
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
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 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
Equipment
- 2 skillets
Directions
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.
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