Caramel Banana Bourbon Bread Pudding Recipe

Posted by
Rate It!
Caramel Banana Bourbon Bread Pudding
Add your photo!



  1. Caramelize walnuts.
  2. Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
  3. Bread pudding: Preheat oven to 200°F.
  4. Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
  5. Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
  6. Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
  7. Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.75 Kcal (1950 kJ)
Calories from fat 368.22 Kcal
% Daily Value*
Total Fat 40.91g 63%
Cholesterol 168.28mg 56%
Sodium 54.63mg 2%
Potassium 288.49mg 6%
Total Carbs 19.61g 7%
Sugars 11.94g 48%
Dietary Fiber 2.17g 9%
Protein 6.94g 14%
Vitamin C 4.4mg 7%
Vitamin A 0.2mg 6%
Iron 0.7mg 4%
Calcium 56.9mg 6%
Amount Per 100 g
Calories 304.2 Kcal (1274 kJ)
Calories from fat 240.5 Kcal
% Daily Value*
Total Fat 26.72g 63%
Cholesterol 109.91mg 56%
Sodium 35.68mg 2%
Potassium 188.43mg 6%
Total Carbs 12.81g 7%
Sugars 7.8g 48%
Dietary Fiber 1.42g 9%
Protein 4.53g 14%
Vitamin C 2.9mg 7%
Vitamin A 0.1mg 6%
Iron 0.5mg 4%
Calcium 37.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 12.3
  • 13

Good Points

  • saturated fat free,
  • low sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top