Bananas Foster Bread Pudding

Bananas Foster Bread Pudding
Bananas Foster Bread Pudding

Courtesy Shun Li, pastry chef, Windsor Court Hotel, New Orleans 

Sommelier of The Grill Room at Windsor Court Hotel, Bill Burkhart, recommends a classic pairing of dessert and dessert wine, saying, “The rare and delicious Vilmart et Cie Ratafia de Champagne dessert wine from France mixes hearty Pinot Noir flavors with unctuous sweetness and bracing acidity, which makes it a great match with bananas Foster.”

  • 1 loaf bread, crumbled
  • 6 eggs, lightly beaten
  • 1 cup sugar
  • ½ cup milk
  • 4 ounces butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 bananas, sliced
  • ¼ cup dark rum

Preheat oven to 325°F. Combine bread, eggs, sugar and milk in bowl. Toss gently and pour mixture into baking dish. Bake until golden brown, approximately 40 minutes. Let rest 30–40 minutes.

For bananas Foster topping, melt butter in saucepan over medium heat. Add sugar and cinnamon, and combine until melted. Add bananas and cook for 15 seconds. Remove pan from heat and add rum. Return pan to heat. Allow sauce to thicken, 1–2 minutes. To serve, pour bananas Foster over bread pudding. Serves 6–8.

Published on February 24, 2017
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine,, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email:

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