Some recipes are for impressing people. Others are for cozy Sundays when the only thing on your to-do list is “eat something warm and sweet.” This bread pudding? It’s both. I started making it on accident one night when I had stale gluten-free bread and a bunch of ripe bananas that were too far gone for toast but perfect for something indulgent.
And when I say indulgent, I don’t mean fancy. I mean sticky, melty, banana-caramel comfort food that turns boring gluten-free bread into a dessert people will actually ask for again.
What Makes It Work (Even Without Gluten)
You might be thinking, “But gluten-free bread gets all weird when baked.” And you’re not wrong. But the trick is to let it soak long enough in a custard base before baking. That way, instead of staying dry and crumbly, it turns into a soft, custardy middle with those nice chewy edges on top. Think soft French toast meets bananas foster sauce.
What It Tastes Like
Imagine a slice of banana bread got into a warm bath of rum caramel sauce and then married a cinnamon roll. The bananas melt into the bread, and the custard turns every bite into a gooey, buttery mouthful. The edges crisp up like the best French toast you’ve ever had.
It’s sweet—but not too sweet. The bananas do most of the work. The rum gives it a grown-up twist, but the alcohol bakes off so it’s totally family-friendly.
How to Make It Your Own
No rum? Just skip it. Use a little extra vanilla for flavor.
Dairy-free? Use full-fat coconut milk and a plant-based butter like Miyoko’s.
Want it nuttier? Add a handful of chopped pecans or walnuts into the custard mix.
Extra indulgent? Serve with vanilla ice cream or whipped cream.
Can I Prep It Ahead?
Oh yes. Soak the bread the night before, assemble it in the morning, and bake fresh. Or bake the whole thing, cover it, and reheat in a 300°F oven for 10–15 minutes before serving. It also freezes well—slice it, wrap it, and warm it up on busy mornings for a fancy-feeling breakfast.
One Last Thing Before You Bake
Don’t toss those bananas that are too soft to eat. They’re exactly what you need here. And don’t be scared off by “foster” in the name—it just means butter, sugar, and maybe a splash of rum turned into gold.
This is the kind of gluten-free dessert that makes you forget it’s gluten-free. People won’t even ask. They’ll just eat, close their eyes, and go back for seconds.
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Gluten-Free Bananas Foster Bread Pudding
- Total Time: 0 hours
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
A rich, warm, and comforting bread pudding made with gluten-free bread, ripe bananas, and a buttery brown sugar rum sauce. Perfect for holidays, cozy weekends, or whenever you need a sweet treat that nobody will believe is gluten-free.
Ingredients
For the bread pudding:
5 cups of gluten-free bread, cubed (I use Udi’s sandwich bread or homemade)
3 large ripe bananas, mashed
3 eggs
1 ¾ cups whole milk (or full-fat coconut milk)
½ cup heavy cream (or use more coconut milk if dairy-free)
½ cup brown sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
For the bananas foster swirl:
2 medium ripe bananas, sliced
½ cup brown sugar
4 tablespoons unsalted butter
1 tablespoon rum or bourbon (or skip it if you’re avoiding alcohol)
½ teaspoon vanilla
Pinch of salt
Optional rum drizzle:
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon rum
Splash of heavy cream or coconut cream
Instructions
Use day-old or slightly stale gluten-free bread. If it’s fresh, just cube it and pop it in the oven at 300°F for about 10 minutes to dry it out. You want it a little crunchy, not soft. Toss the cubes into a large mixing bowl.
In another bowl, whisk the eggs, milk, cream, mashed bananas, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour that rich banana custard all over the bread cubes. Now walk away. Let it soak for at least 30 minutes (or even overnight in the fridge if you’re prepping ahead).
While the bread’s soaking, make your swirl. In a skillet over medium heat, melt the butter. Add brown sugar and stir until it gets bubbly and caramel-like (about 2 minutes). Toss in sliced bananas, stir gently, and cook until they start to soften but aren’t falling apart. Add rum (carefully, especially if cooking with kids nearby), a pinch of salt, and vanilla. Let it bubble for another minute, then remove from heat.
Preheat your oven to 350°F. Grease an 8×8-inch baking dish. Pour half of your soaked bread mix into the dish, layer half the foster bananas over it, then repeat. Lightly press down so the bananas tuck into the pudding. Bake uncovered for 45–50 minutes, or until the top is golden and the center is set (it shouldn’t jiggle much when you shake it).
Melt butter and brown sugar together in a small saucepan. Add a splash of rum and cream, then stir until it thickens slightly (2–3 minutes). Drizzle over warm pudding before serving.
Notes
You can substitute full-fat coconut milk and plant-based butter to make it dairy-free.
If avoiding alcohol, just skip the rum and add a splash more vanilla.
Day-old or toasted gluten-free bread works best for soaking up the custard.
Pudding can be assembled ahead of time and baked fresh when needed.
Freezes well — slice, wrap tightly, and reheat gently.
- Prep Time: 20 minutes (plus 30 minutes soaking time)
- Cook Time: 45 to 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of the dish)
- Calories: Approx. 340 per serving
- Sugar: 23g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
