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.
First, pour 1 1/2 cups of skim milk into the blender.
Next slice up 2 whole bananas into the blender.
Now its time to blend!
Nice and creamy. Set that aside for a hot minute.
In a large mixing bowl, combine 2 eggs with a teaspoon of cinnamon.
Add a teaspoon of nutmeg.
Add a tablespoon of vanilla extract.
Give that a quick whisk.
Pour in the blended bananas and milk. And mix all together.
Now time for the good stuff! The King’s Hawaiian Bread!
I used about half of a large round loaf of King’s Hawaiian Sweet Bread. Tear it up into bite sized pieces.
Put all the tore up pieces into the large mixing bowl with the egg and milk mixture.
Fold that all together, completely soaking each piece of the King’s Hawaiian bread. Cover and let that soak in the fridge for about an hour.
Mimi started going crazy the second after I opened the King’s Hawaiian Bread. She’s was trying so hard to sit still for her treat!
About an hour later, the bread should have soaked up a good amount of the mixture.
I used a bundt cake pan to bake my pudding. You can use a bread pan or round pan or whatever you have. Just be sure to coat it really well with non-stick spray or if you’re devilish, go for butter!
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.
Melt it over medium heat, constantly stirring. Be careful not to burn the sugar.
It will have a smooth, syrup-y like texture when its done.
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.
You can serve bread pudding in bowls or on plates but I decided to put mine into a mason jar. Start with a nice layer of bananas foster bread pudding on the bottom.
Add a layer of sliced bananas and drizzle some melted brown sugar over.
Add a heaping scoop of vanilla ice cream. Then repeat the layers with more bread pudding and finish it with some sliced bananas and another drizzle of melted brown sugar.
Scrumptious! You can serve this hot, room temperature or cold. However, I think it’s best right out of the oven with the ice cream melting over everything. Sooooo good.
Here is a peak at the delicious layers of King’s Hawaiian Bread. Enjoy y’all!