Have you ever brought something to a potluck and the only thought running through your mind as you’re dragging your feet from the car to the front door is: “Oh my god, this is SO hideous I hope nobody knows I brought this“?
Truth be told, over half of the desserts I make when I’m alone at home look like they were pooped out of a woolly mammoth and left to fossilize for a few dozen centuries under mountains of snow. That’s one of the big reasons why food blogging is such a godsend. Making delicious stuff that looks like elephant dung, deeming it unpresentable to the public eye, and eating all the evidence so that nobody ever finds out you’re a big food phony with zero presentation skills…well, that’s kinda my specialty around here.
Then every once in a few Ice Ages, you uncover a real gem. A dessert that is absolutely horrendous to look at–something between burnt toast and your Aunty May’s leftover fruitcake–but tastes like a million bucks, and then some. This bananas foster bread pudding is exactly that. So ugly and so, SO insanely good. Maybe you should bring it to your next ugly sweater party just so you can fit the theme!
The recipe is a twist on my favorite bread pudding recipe. It’s creamy, boozy, and sinfully good without feeling too heavy on the palate. Eggs, heavy cream, sugar, cinnamon, leftover crusty bread, and bananas are basically all you’ll need to make this last-minute dessert. Oh yeah, and a generous dose of coffee-flavored liqueur rum! You know, for that extra-great holiday cheers 😉
I may have been cringing when I brought this bread pudding to our most recent holiday party, but you can bet your fancy pants that I was a proud pudding parent when I left that evening. I’ve gotten multiple recipe requests for this and everybody’s mind was blown by the boozy factor in an otherwise innocuous (and yeah, ugly) potluck dessert. You’ll want to make this!
What’s your favorite ugly dessert?
For the bananas foster
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 4 tablespoons coffee-flavored liqueur (I used Kahlua--substitute your rum of choice)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large bananas, sliced
For the bread pudding
- 7-8 hefty slices of bread, cubed (French bread + baguettes are my favorite; no sandwich bread, please)
- 4 eggs, room temperature
- 2 cups heavy cream
- 3/4 cup white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Lightly grease the bottom of a casserole or 8x8-inch baking pan.
- Sprinkle bread evenly across the bottom of prepared pan.
- To make bananas foster: Heat all ingredients (except bananas) in a medium saucepan over medium heat until mixture comes to a boil. Add bananas and allow them to warm in the mixture for 1-2 minutes. Transfer bananas to the prepared pan; drizzle about 2-3 tablespoons of the sauce over the bread as well.
- In a medium mixing bowl, combine eggs, cream, sugar, cinnamon, and vanilla. Pour mixture over bread cubes, using a fork to press down cubes as needed. Make sure all bread is soaked.
- Bake in preheated oven for 35-40 minutes, until the showing corners of bread are lightly toasted and the top springs back when lightly tapped. The interior should still be creamy (but not liquidy). Cut and serve immediately!
Want more amazing last-minute holiday recipes? Check out what the wonderful folks at Sunday Supper are sharing this weekend!
- Chocolate Chip Banana Bread by Ruffles & Truffles
- Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
- Cauliflower-Apple Melts by The Wimpy Vegetarian
- Chimichurri Bread by What Smells So Good?
- Everything Cream Cheese Balls by Magnolia Days
- Mini Party Crab Cakes by Food Lust People Love
- Holiday Bruschetta by Grumpy’s Honeybunch
- Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
- Potato Kimchi Bacon Bites by kimchi MOM
- Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
- Scallops with Cranberry Bacon Jam by Caroline’s Cooking
- Shrimp and Artichoke Crostini by Monica’s Table
- Spanakopita Bites by Casa de Crews
- Tortellini Caprese Bites by The Freshman Cook
- Tropical Cocktail Wings by Cindy’s Recipes and Writings
- Bean, Escarole, & Sausage Soup by Get the Good Stuff
- Chicken Cacciatore Pronto by Crazy Foodie Stunts
- Easy Chicken Fried Rice by Feeding Big
- Swedish Meatballs by Palatable Pastime
- Apple Pecan Salad by Wholistic Woman
- Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
- Healthier Hoppin’ John by Cooking Chat
- Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine
- 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
- Bananas Foster Bread Pudding by Wallflour Girl
- Dark Chocolate Coconut Pecan Cups by PancakeWarriors
- Frangelico French Silk Pie by That Skinny Chick Can Bake
- Holiday Pie Crust Cookies by Rhubarb and Honey
- Peppermint Bark Pretzels by Pies and Plots
- Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
- Santa Cookies by NinjaBaker.com
- Skillet Cookies by Lifestyle Food Artistry
- Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
- White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
- White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks
Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement
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