Crockpot Bananas Foster Bread Pudding with Rum Caramel Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slightly stale French bread or brioche. If your bread is fresh, cut it into cubes and let it sit out overnight, or toast it lightly in the oven for 10 minutes to dry it out.

This helps the bread absorb the custard without becoming mushy. Also, make sure your bananas are ripe but not overripe—they should be sweet and fragrant but still hold their shape when sliced.

When making the rum butterscotch sauce, stir constantly to prevent the sugar from burning. If the sauce thickens too much, add a splash of warm cream or milk to loosen it.

The sauce can be made ahead and reheated gently before serving. For an extra layer of flavor, add a pinch of salt to the sauce to balance the sweetness. Serve the bread pudding warm—it's best straight from the slow cooker.

Variations

• Chocolate Chip: Fold 1/2 cup of chocolate chips into the bread mixture before adding the custard. The chocolate melts during cooking, creating pockets of gooey richness that pair beautifully with the bananas and rum.
• Spiced Rum: Replace the rum extract with 2 tablespoons of spiced rum for a more complex flavor. Add a pinch of nutmeg and allspice to the custard for extra warmth.
• Gluten-Free: Use gluten-free bread, such as a sturdy gluten-free sourdough or baguette, and ensure the rum extract is gluten-free. The texture will be slightly different but still delicious.
• Vegan: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use coconut cream instead of heavy cream. Use vegan butter and a vegan-friendly bread. The cooking time may need to be reduced slightly.

Storage and make-ahead

Fridge

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The sauce can be refrigerated separately for up to 1 week.

Freezer

Freeze bread pudding for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat in the microwave or oven.

Reheat

Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10 minutes.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The sauce can be stored separately in a jar or container for up to 1 week. To reheat, place a portion in the microwave for 30-60 seconds, or warm in a 350°F (175°C) oven for 10 minutes. The pudding may become denser after refrigeration, but it will still be delicious.

You can assemble the bread pudding entirely the night before, cover, and refrigerate. The next day, let it sit at room temperature for 30 minutes, then cook on low as directed.

The sauce can also be made ahead and refrigerated; reheat gently before serving. This makes it a great option for entertaining, as you can prepare everything in advance and just turn on the slow cooker when ready.

Serving ideas

Serve the bread pudding warm, straight from the slow cooker, spooned into bowls or onto plates. Drizzle generously with the warm rum butterscotch sauce, letting it soak into the pudding.

Add a scoop of vanilla bean ice cream on top—the contrast of warm pudding and cold ice cream is irresistible. For a touch of elegance, garnish with a few extra toasted pecans or a sprinkle of cinnamon.

This dessert is best enjoyed fresh, but leftovers can be reheated and served with a fresh batch of sauce. If you have any sauce left, it's wonderful over ice cream, pancakes, or even as a dip for fruit. The bread pudding itself is rich and satisfying, so a little goes a long way—perfect for feeding a crowd at a holiday gathering or a casual dinner party.

Frequently asked questions

Recipe card

Crockpot Bananas Foster Bread Pudding with Rum Caramel

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 6 cups cubed French bread (1-inch cubes)
• 4 ripe bananas, sliced
• 1/2 cup chopped pecans
• 5 large eggs
• 2 cups heavy cream
• 1 cup packed dark brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 tbsp rum extract

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray. Place half of the cubed French bread in an even layer at the bottom. Scatter half of the sliced bananas over the bread, then sprinkle with half of the chopped pecans. Repeat with the remaining bread, bananas, and pecans to create a second layer.
2. In a large mixing bowl, whisk together the eggs, heavy cream, dark brown sugar, melted butter, ground cinnamon, and rum extract until the sugar is fully dissolved and the mixture is smooth and homogeneous. The custard should be a deep caramel color with no streaks of egg or sugar.
3. Slowly pour the custard mixture evenly over the bread, bananas, and pecans in the slow cooker. Use a spatula to gently press down on the bread cubes so they soak up the custard. Make sure every piece of bread is moistened. Let the mixture sit for 10 minutes to allow the bread to absorb the custard fully.
4. Cover the slow cooker with the lid and set it to LOW. Cook for 3 hours, without lifting the lid during the first 2 hours, until the bread pudding is puffed, golden, and set in the center. The edges will be caramelized and the custard will be firm but moist.
5. After 3 hours, check the pudding by inserting a knife or toothpick into the center. It should come out clean or with only a few moist crumbs clinging to it. The internal temperature of the custard should read at least 160°F (71°C) to ensure the eggs are fully set and safe to eat. If not done, continue cooking for 15-minute intervals.
6. While the bread pudding cooks, prepare the rum butterscotch sauce. In a small saucepan over medium heat, combine 1/2 cup packed dark brown sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, and 1 tablespoon rum extract. Stir constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Remove from heat and keep warm.
7. Spoon the warm bread pudding into serving bowls. Drizzle generously with the warm rum butterscotch sauce. Top with a scoop of vanilla bean ice cream, if desired. Serve immediately while warm and caramelized.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

55 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.