If I could redo my 5 Best Things I’ve Ever Made list , this Bananas Foster Bread Pudding would definitely be on it. Hands down this is the best dessert I have ever made. Seriously though. Like I blew my own socks off.
And as if it could get better, I made a few healthier substitutions to cut a few calories. Some chefs might disagree with me but I used skim milk instead of heavy cream. I also used an extra banana instead of that cup of sugar most recipes call for and only 2 eggs instead of 4. With the sweet and moist King’s Hawaiian Bread I didn’t need all that extra stuff like most recipes call for when you need to dress up french or challah bread. Trust me on this one y’all, get the King’s Hawaiian Bread. It really makes this dessert!
1/2 a loaf of King’s Hawaiian Sweet Bread
1 1/2 cups skim milk
1 teaspoon of cinnamon
1 teaspoon of nutmeg
2 tablespoons of vanilla extract
1 cup of brown sugar
1 stick of butter
Vanilla Ice cream to serve it with if you want!
Preheat oven to 350 degrees.
This is a small bundt cake pan, about 9 inches. Bake at 350 degrees for about an hour. Depending on the pan you use and your oven, baking times may vary. Start with 50 minutes at 350 degrees and then check to see how it’s doing.
In the last 10 minutes or so of your bread pudding baking, move to the stove to make the brown sugar topping. In a large skillet, melt 1 stick of butter, 1 cup of brown sugar and 1 tablespoon of vanilla extract.
the bundt cake bread pudding the knife test. If it comes out clean, it’s done! If it’s done, make little slits all over. Then pour the melted brown sugar over top of the bread pudding and let it soak in. Mmmmm.