Celebrating Easter with My Bananas Foster Bread Pudding

Today I am sharing my fun Easter decor along with my Bananas Foster Bread Pudding recipe which is a family favorite for the holidays!

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Welcome to the porch this year I added a very large and in charge colorful bow to our green bunny wreath. Inspired by a Memphis based floral designer John Mark that makes absolutely phenomenal bows in all of his creations. I decided to use his technique and style to inspire my Easter door this season.

He uses lots of very bright colors and patterns which is not my usual go to when making bows. He also makes them very big, almost oversized for the wreaths or door arrangements and will put them in obscure or asymmetrical locations, meaning one on the a single side or the bottom like I have done here. Then tie a shoe string bow on to the bunny cut out or duck focal piece in a matching ribbon.

Here are the ribbons I used:

•  La Ribbons Double Faced Easter Ribbon Reversible 2 pack $9.49

• Hot Pink & Lime Green Dupioni Wired Ribbon with Striped Border 1 Inch Wide $14.99

Check out more of my easy Easter Front Door & DIY Designs: 

DIY Carrot Door Wreath for Easter

An Easter with My Peeps

Bunnies In The Berry Patch Easter Table

Cascarones Smash Eggs for Easter

I also decided to to pull these same color into a new layers rug which I plan to keep all summer. This is a 3×5 washable Sage green & floral non slip Boho rug from Amazon. I love the fun floral pattern verses my tired gingham plaid, which I have done every season for I don’t know how long….so I needed something new and fresh moving forward this year.

I also replanted under my Gardenia topiary’s this season with fuchsia Wave petunias; which tend to last longer here in Georgia that the basic ones, and will flower longer if you dead head them regularly.  I think they will look nice with the English Ivy which is still living in the base of the planters as well. This all matched nicely with my pastel plaid pillow covers I purchased from Amazon last Easter, just a quick wash and they looked like new. I added in some cute PEEP pillows and the Welcome Spring lumbar for added color. Mr. Rabbit has also made his way back around to the front holding a basket of daffodils. I decided to keep my Hello PEEP’s sign inside to keep it from getting faded by the sun and protect it from any undue warp-age from rain that could possibly blow in under the porch. I just like it too much to get damaged by this darn weather we have around here, even though it is pollen yellow.

This year dining table is adorned with all Morris & Co. which I have had a slight obsession with lately. This is a English based company that makes linens like duvets, comforter, curtains, tablecloths, napkins, etc.  I even picked up a soaps and candles as well to finish the entire vibe; Lime basil & Citrus will be nice a fresh for spring.

In the kitchen I have the chocolate bunnies scattered about in the window.Vintage chocolate molds in the fruit bowl in the breakfast nook

This is place setting on is on the kitchen island, layered pieces with just a hint of black used with the charger on top of a jute place mat was a fun way to play up the vintage ceramic turquoise plates and bunny accent plates this year. I did black gingham buffalo check a few years ago too  for Easter and loved it, see it here at An Easy Easter Carrot Table & Porch.

I have a few other fun antique finds that I added this year, like this fun 1940’s rabbit which I think looks a bit like a wolf? And check out this pink pickle jar that I scored in Dahlongea, after seeing the collection of them in Chattanooga at the Bluff View Museum I just had to have it. I had never seen one in the wild, so to speak.

Oh one last cute find for the garden this fun little Amazon score, a 2 piece set of iron rabbit stakes to put into your window boxes or planters. They are adorable for under $12 each.

Now moving on to my Bananas Foster Bread Pudding which is one of my recipes that I get asked about all the time, because it is so simple and tasty. It is one of my husband favorites since he loves anything not chocolate and it is perfect for the holidays as well, so give it try! I have even converted this recipe and created a version of it for my Instant Pot as well. This, however, is the original version of this recipe, which is meant to be done the traditional southern way, in the oven, but trust me it’s still just as simple!This recipe starts with the very best ingredients including brioche bread, sea salted caramels, Godiva white chocolate pudding, bananas and of course salted caramel whiskey as our liquor of choice.  Don’t worry it bakes off, your guests are not going to be snockered unless you add a little extra sidecar to the top in addition to the flambe’! One the most important things, and sadly most overlooked ingredients, for a bread pudding is the bread. I like to use a rich egg based brioche which just adds to the richness and flavor of the entire dish. If you let it go stale it works better for the dish in my humble opinion and makes it less gummy.  The next step would be to add in your sliced bananas. My tip on bananas is to use fresh almost under ripened since you will be cooking them. If they are already ripe they will mush and break down even quicker and you will be left with nothing that resembles a banana in your bread pudding.  Create your pudding, for the pudding mixture boil milk, sugar, cinnamon, whiskey and vanilla together, in a stove top pan. Allow it to completely cool. Then, whisk in 2 eggs and pudding mix. Pour over bread and banana mixture in your baking dish, allow to sit for a minimum of 1 hour to overnight.  Before baking, top your pudding mixture with sea salted caramels, spacing evenly across the top of your pudding, prior to placing into a 400 degree oven for 30-45 minutes, depending on your altitude. Keep an eye on the pudding as you bake to make sure the top layer does not burn, if it starts to brown you can add foil to stop over browning. Ultimately you want the sauce to set up and create a creamy custard style pudding with saucy caramel pockets. 

Print Pin

5 from 17 votes

Bananas Foster Bread Pudding

Course Breakfast, Brunch, Dessert

Cuisine American, cajun, French, Southern

Keyword banana, bread pudding, casserole, Sweet Breads

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soak Time 1 hour hour

Servings 8 people

Calories 447kcal

Author Jennifer

Equipment

• 1 13x9 Glass Baking Dish
• 1 Whisk
• 1 Knife
• 1 Cutting Board
• 1 Qt. Pan

Ingredients

• 1 Loaf Brioche
• 2 Bananas sliced
• 1 Box Godiva White Chocolate Pudding Mix
• 2 Eggs
• 2 tbsp Butter melted
• 2 cup Milk 2 %
• 1 cup Crown Royal Salted Caramel Whiskey 1/2 in mixture, 1/2 for Flambe'
• 3/4 cup Sugar
• 1 tsp Madagascar Vanilla Extract
• 1 tsp Cinnamon
• 1 can olive oil cooking spray

Instructions

• Cut one loaf of brioche day old bread into chunks and add in slices of bananas.
• For pudding mixture boil milk, 1/2 cup whiskey, sugar, cinnamon and vanilla together, in a stove top pan. Allow it to completely cool. Then, whisk in 2 eggs and pudding mix.
• Pour mixture over bread and bananas, allow to soak for at least one hour, or overnight in refrigerator.
• Spray your glass 13x 9 baking pan with olive oil baking spray and add your soaked bread mixture. Top with unwrapped caramel squares.
• Bake at 400 degrees 30-45 minutes.
• Optional: You can drizzle with a little Salted Caramel Crown Royal for an adult treat and lite it on fire with a torch to flambe'.

Serve this up with a scoop of French Vanilla Ice Cream if you like yours a la mode for that added bit of creaminess. You could also do a a dollop of whipped cream too it is really up to you.

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Jen @ JENRON DESIGNS