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Dickie Brennan's Bananas Foster Bread Pudding

The Times-Picayune newspaper via NOLA Media Group

Source: Dickie Brennan's Steakhouse as reported by Judy Walker, "Bananas Foster Pudding." The Times-Picayune [New Orleans]. NOLA Media Group, n. pag. 15 Aug. 2012. Web. 15 Aug. 2012. <>.

ID:  R00111

Servings: 6 to 8 (12 - 16 here)



  • 2 loaves French bread, each 12-inches long
  • 2 cups heavy cream
  • 3/4 cup whole milk
  • 3/4 cup sugar
  • 1-1/2 cups light brown sugar
  • 6 egg yolks
  • 1-1/2 large bananas, diced
  • 1/2 cup rum
  • 1/4 tsp ground cinnamon
  • 2 tsp vanilla extract

Foster Sauce:

  • 2-1/4 cups unsalted butter
  • 2-1/4 cups packed dark brown sugar
  • 1-1/2 tsp ground cinnamon
  • 1 cup golden rum
  • 1 cup banana liqueur
  • 4 bananas, sliced lengthwise and in half


  • Sprigs of fresh mint


Bananas Foster Bread Pudding - Dickie Brennan's Steakhouse



01. Slice French bread and dry in a 200ºF oven for 20 minutes. 

02. In a large bowl, combine all remaining Pudding ingredients; blend well with a hand mixer.

03. Thinly slice dried French bread; place in an 8- x 8-inch pan.

04. Pour over pudding; mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy. Be sure to flatten all of the lumps.

05. Preheat oven to 300ºF.

06. Cover pan with foil and bake until a skewer inserted in the center of the pudding comes out dry, about 2-1/2 hours.

07. Remove foil and bake until golden brown, about 20 minutes more.

08. Set aside to cool while you make the Foster Sauce. 

09. To serve, cut bread pudding into 3.5-inch squares. 

10. Top warm bread pudding with Foster Sauce; garnish with mint leaves (restaurant Photo) and serve immediately. 

Foster Sauce:

01. Melt butter in a saucepot; add the brown sugar and cinnamon,  mixing well. 

02. Add the rum and ignite. 

03. Allow the flames to subside; then, stir in the banana liqueur.

04.  Add fresh bananas and simmer over Medium heat until the sauce coats the spoon, about 2 minutes.