When I first made this banana pecan bread pudding, the first question that my husband asked was: what’s in the sauce. I didn’t want to tell him because I want it to be a little secret for now. He didn’t bother me about it again because he said he’s just the “eater” anyway. Fair point. But since I am sharing with you this recipe from The Lazy Mom Cooks, you will know the secret to its amazing sauce! And that’s just fine because this should be shared to everyone who loves a good dessert!
See what our friends from The Lazy Mom Cooks have to say about the recipe:
“Let me tell you – this was soooooo good. It was sweet and spicy and tasted just like October. The bread pudding was good all on its own. But that Fireball Whiskey Caramel Sauce? Lawd have mercy!”
My sons had to enjoy this without the caramel sauce, but it didn’t matter. The bread pudding really is good on its own. You have to try it to believe me!
Ingredients
For the bread pudding:
- 1 loaf Cinnabon Cinnamon Bread
- 1 cup Fisher Whole or Chopped Pecans
- 4 Ripe Dole Bananas
- 2 cups Borden Heavy Cream
- 4 Eggland’s Eggs
- ½ cup Domino Brown Sugar
- ½ cup Domino Sugar
- 1 T McCormick Cinnamon
- ½ tsp. McCormick Nutmeg
- ½ tsp. Morton Salt
For the caramel sauce (courtesy of Courtney Dyson):
- ¾ cup Domino Sugar
- ¼ cup Water
- ½ cup Borden Heavy Cream
- 1½ T Land O Lakes Butter
- 2 T Fireball Whiskey
Instructions
- Preheat oven to 375 F.
- Cube bread into small chunks. Place them in an 8×8 casserole dish. Sprinkle with pecans.
- In a large bowl, mash bananas, then whisk in heavy cream, eggs, brown sugar, sugar, cinnamon, nutmeg, and salt.
- Pour liquid over the bread cubes. With your hands, toss the bread cubes and liquid until all the cubes are coated. Use the palms of your hands to push down on the bread and release, push down and release, and push down and release. The bread will act as a sponge and soak up the liquid. You may need to squish the liquid into the bread to really get it to soak in.
- Cover with aluminum foil and bake for 45 minutes. Uncover and bake for another 10-15 minutes or until golden brown on top.
- While the bread pudding is cooling, prepare the caramel.
- Place sugar and water in a saucepan and heat over medium heat. Do not stir, just use the handle of the pot to swirl it around gently. When it starts to turn brown, begin watching it closely. It will quickly turn darker. When the color has deepened drastically, remove from heat. Slowly add in heavy cream and butter while whisking. Once completely incorporated, add whiskey. Stir to combine.
- Poke the bread pudding with a fork all over. Drizzle all the caramel over the bread pudding.
- Serve with fresh whipped cinnamon cream or vanilla ice cream.
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Quick Tip: Serve with whipped cream or vanilla ice cream.
Thanks again to The Lazy Mom Cooks for this amazing recipe.
