Banana Bread Pudding for a #FatSunday #SundaySupper

Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
I haven’t participated in a Sunday Supper post since October (yikes!) and I’m so happy to be back with this fabulous group, especially since we’re celebrating Mardis Gras today.

Since I’m not qualified to tell you what Mardi Gras is all about, I turned to my ever trusty source of all information, Wikipedia:

“Mardi Gras”, “Mardi Gras season”, “‘Fat Tuesday'” and “Carnival season”, in English, refer to events of the Carnival celebrations, beginning on or after the Epiphany or Kings day and culminating on the day before Ash Wednesday. Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday. The day is sometimes referred to as Shrove Tuesday, from the word shrive, meaning “confess.” Related popular practices are associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent.

I can totally get down with a holiday where you’re supposed to eat “richer fatty foods”. That ain’t a holiday – that describes my every day life! Minus the Lenten Fast because seriously, “fasting” doesn’t exist in my vocabulary.
Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
I’ve always wanted to go to New Orleans and celebrate Mardi Gras. Unfortunately, the closest I’ve come is New Orleans Square at Disneyland during a school trip in the 10th grade which is sooooooooo not the same. I’ll make it there someday. Until then, I can at least enjoy the delicious food that’s connected to this celebration.
Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
In order to choose something sweet and appropriate for today’s post, I had to do a quick Google search of popular Mardi Gras desserts. A lot of the recipes that came up included bananas, bread pudding and bourbon, so that’s exactly what I made for you: banana bread pudding with salted bourbon caramel sauce.
Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
Banana Bread Pudding

6 large eggs plus two egg yolks
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon
1 tsp salt
2 tbsp bourbon
2 tsp vanilla
1 cup milk
3/4 cup heavy or whipping cream
7 ounces sweetened condensed milk (1/2 a can)
1/4 cup packed brown sugar
3/4 cup sugar
2 very ripe bananas, mashed
1 ripe banana (no spots) diced
3/4 cup walnuts, roughly chopped
3/4 cup chocolate chips
6 cups stale bread (I used 2/3 loaf of French bread and 4 croissants), cut into bite sized pieces

Preheat the oven to 350 degrees F if you plan on baking your bread pudding soon after preparing it. I recommend letting it sit overnight in the fridge before baking (see comments below). Butter a 9 X 13 baking dish (I used a 9 inch cake pan with high sides. This recipe makes a lot so you want to make sure your dish will hold all of it).

In a large bowl, whisk the eggs until frothy. Add the nutmeg, cloves, cinnamon, mashed bananas, vanilla, bourbon and whisk together.

Next, add in both sugars, milk, condensed milk and cream. Whisk until fully combined. Add the bread, walnuts, chocolate chips and walnuts. Mix until all the ingredients are combined and are covered in the liquid.

Pour into your buttered pan and let sit for at least 30 minutes. I had mine in the fridge overnight, which I would highly recommend so that the bread becomes absolutely soaked in the liquid. This will yield a creamier bread pudding.

Bake in the centre of your heated oven until the centre is puffed and set, about 50 minutes to an hour.

Remove from the oven and let sit for 15 minutes before serving.
Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
For topping my bread pudding, I used the same salted bourbon caramel sauce that I made for my last Sunday Supper post (see here). For your ease of reference, I’ll reproduce the recipe:

Salted Bourbon Caramel Sauce (slightly adapted from Ezra Poundcake)

1 cup granulated sugar
1/4 cup water
2 tbsp light corn syrup
3/4 cup heavy cream
5 tbsp butter
1 1/2 tsp sea salt
1/4 cup bourbon
1 tsp vanilla

In a small saucepan, add the sugar, water and corn syrup. Don’t stir together. Bring it to a low boil.

Gently swirl the liquid in a circular motion but don’t stir it. Let it to boil down until it is a deep amber color, at least 10 minutes.

Carefully whisk in the cream and be careful of the rising steam (your mixture will bubble with the addition of the cream). Immediately whisk in the butter and stir over low heat until the mixture is smooth.

Add the vanilla, salt and bourbon, whisking to combine. Remove the caramel from the heat and allow to cool before using. I stored mine in clean canning jars in the fridge. It made about 2 1/2 cups of caramel.
Banana Bread Pudding with Salted Bourbon Caramel Sauce | gotta get baked
This was so so SO good. The top was delightfully crispy while the inside of the bread pudding was ridiculously creamy. The walnuts gave a nice crunchy contrast and you can’t go wrong with melted chocolate chips and a good healthy dousing of salted bourbon caramel. Eating this is ALMOST as good as being in New Orleans to celebrate Mardi Gras (ok, it’s totally not but let’s pretend that it is! I’ll take what I can get).
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Need further inspiration for your own Mardi Gras celebration? Look no further than this amazing list!

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

85 thoughts on “Banana Bread Pudding for a #FatSunday #SundaySupper

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  16. Lol I’m literally incapable of fasting. I tried once and almost passed out. THIS GIRL NEEDS LOTS OF FOOD!

    anyway. This bread pudding=DELISH! I love that it’s made with banana bread, so clever!

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  19. That sauce!!!!! Just hand me the container and I’ll drink it with a straw. I love bread pudding, but I’ve never understood why they serve it as a dessert at restaurants. I mean, let’s face it, by the time I’ve stuffed myself with a meal, I never have room for custardy bread. Just put it on the main menu and I’ll have bread pudding for dinner!

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  21. I am not a huge dessert person… but bread pudding is another story. I need to try this gorgeous recipe.

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  24. My goodness!! That bourbon caramel sauce sounds so amazing!!! I need to look into Sunday supper because I’m always so amazed with the recipes the group comes up with!! So creative. Now I want banana pudding 🙂

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  28. Ha! Psht, I live the Mardi Gras life every single day. Fasting is a word that will never exist in my vocabulary, either. I get mean when I don’t eat. This bread pudding looks amazing, Nancy. My husband is going to love this. Pinned.

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  31. Oooooh this looks so decadent and comforting and delicious. Totally perfect for Fat Tuesday (and for the snow we’re getting tonight…AGAIN). And with bourbon caramel sauce? I think I just fainted. Love!

  32. I haven’t made or eaten bread pudding in so long but this version has me craving it so bad!! We always celebrated (and still do) Pancake Tuesday which meant eating pancakes for dinner on Fat Tuesday .. I still look forward to it every year but this bread pudding would be better!

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