Yes, Im putting bacon in desserts again.
Because why limit bacon to breakfast? I don’t know what it is about bacon in sweets, but there’s just something about that salty-smokiness that really rounds out a dessert. So when a bacon-themed instagram collaboration came across my feed, I just had to jump on board! I had a hard time deciding what to make, however. Autumn is coming in fast, so I wanted to make something hearty and satiating, but I wasn’t quite ready to give up the flavors of summer yet.
I feel like this recipe is the perfect compromise. It has the sweet, summery flavors of banana and rum, while packing a rib-sticking punch with bacon and bread. It was everything that I was looking for. Which is good because I accidentally made a lot of it. I say “accidentally” because I have this beautiful vintage oval-shaped copper pan from my grandmother that I’ve never had the opportunity to use. While thinking about how I wanted the final dish to look, I decided the golden brown colors of the pudding would look homey yet decadent in that pan so I went about filling it with bread.
Well, apparently that pan is bigger than I thought. It can hold an entire loaf of challah without batting an eye. We had bread pudding for days! Which sounds like a good problem to have until you try to wrangle yourself into your pre-pandemic jeans. But whatever, who’s wearing jeans right now anyway? I figure we pretty much all decided as a society to wear only leggings or sweatpants until spring.
I’m going to keep this short and sweet this week, so here are a few tips and tricks for making Bacon Bananas Foster Bread Pudding:
- You can use any type of bread, but I recommend using an enriched bread that is airy and sweet to really soak up that milk such as Challah or Brioche. If you want to be super extra and bake your own bread for this pudding, Let the Baking Begin’s Basic Brioche Recipe is a good place to start.
- Contrary to popular belief, you do NOT need to use stale bread. Fresh bread will come out just as good, if not better. However if you have some stale bread laying around that you want to use up, this will do the job.
- I chose to slice my bananas lengthwise and lay them on top of the pudding for really no other reason than I thought it would be prettier that way. If you like, you can slice the bananas and mix them with the bread and bacon.
- You can use any dark, spiced rum you like. I used Barcardi Oakheart because I thought the smokey flavor would be nice with the bacon. Since we are not going to flambé it, there’s no need to use a particularly high proof unless you want to.
- Don’t skip the step to butter and sugar the pan! Yes, sugar, not flour. The reason is that the sugar caramelizes as it cooks and adds to that sweet, sticky flavor.
- When making the sauce, be very careful while pouring in the rum. It will boil vigorously, so pour it slowly.
Interested in more dessert recipes featuring Bacon? Check out my Bacon Apple Pie recipe!
Bacon Bananas Foster Bread Pudding
- 8x8 baking pan or large oven safe skillet
For Bread Pudding
- 1 Loaf Challah or Brioche Bread
- 6 Large Eggs
- 1 ½ Cups Whole Milk
- ½ Cup Half and Half
- ¾ Cup Dark Brown Sugar
- ½ Cup White Sugar
- 2 tsp Vanilla
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 Pinch Salt
- ½ Pound Bacon Cooked and diced
- 3 Large Bananas
- 2 Tbs Spiced Rum I used Bacardi Oakheart
For Bananas Foster Sauce
- 6 Tbs Unsalted Butter
- 1 ½ Cups Brown Sugar
- 6 Tbs Spiced Rum
- ¾ tsp Cinnamon
- ½ tsp Nutmeg
- 1 Pinch Salt
For the Bread Pudding
- Butter your baking pan and dust with granulated sugar. Cube the bread and toss with diced bacon.1
- Fill your pan with the bread and bacon mixture. You may not use the whole loaf, but the bread should fill the pan to the top and be packed enough that the bread isn't squashed, but there are as few spaces between the cubes as possible.
- In a large mixing bowl, whisk together the eggs, milk, half and half, sugars and spices until smooth. Pour over the bread in the pan. Use a spatula to gently press the bread into the egg mixture to moisten. Let sit for 30 minutes.
For the Bananas Foster Sauce
- Melt the butter in a skillet over medium heat.
- In a separate bowl whisk together brown sugar and spices. Add to melted butter in pan and whisk until smooth and sugar is dissolved about 3 to 5 minutes (mixture will be thick).
- Carefully and slowly add rum to the pan while whisking. Sauce will bubble vigorously. Cook for 1 to 2 minutes until smooth. Remove from heat and let cook slightly.
To Finish and Bake
- Preheat oven to 350°F.
- Brush 2 Tbs of rum over top of pudding for added flavor (optional). Slice bananas lengthwise and place on top of pudding, and drizzle with half of sauce, reserving the rest for garnish.
- Bake for 50 to 60 minutes, rotating the pan halfway through to ensure even cooking. Pudding is ready when edges are puffed and toothpick inserted in center comes out clean. Serve warm drizzled with reserved sauce (and maybe some ice cream!).
- You can also slice the bananas and mix them into the bread/bacon mixture instead of baking them on top of the pudding.