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Peanut Brittle Bread Pudding with Bananas Foster Sauce


Bread Pudding

  • 2 1/4 cups milk
  • 4 beaten eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 4 cups dry French, Italian or sourdough bread cubes*
  • 1 cup coarsely chopped peanut brittle
  • Vanilla ice cream (optional)

* To dry bread cubes, place cubes in a large pan and bake in a 350 degrees F oven for 10 to 15 minutes or until dry but not brown, stirring twice.

Bananas Foster Sauce

  • 1/3 cup butter or margarine
  • 1/3 cup packed brown sugar
  • 2 medium bananas, sliced
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon rum or orange juice
  • 1 tablespoon banana liqueur or orange juice

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  1. Bread Pudding: Heat oven to 350 degrees F.
  2. In a bowl beat together milk, eggs, sugar, vanilla extract, orange peel and cinnamon.
  3. Place bread cubes in an ungreased 2-quart square baking dish.
  4. Pour egg mixture evenly over bread cubes.
  5. Sprinkle with chopped peanut brittle.
  6. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean.
  7. Cool slightly.
  8. Serve warm with Bananas Foster Sauce and vanilla ice cream, if desired.
  9. Bananas Foster Sauce: In a large skillet melt butter over medium heat.
  10. Stir in brown sugar until melted.
  11. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through.
  12. Remove from heat.
  13. Stir in remaining ingredients.
  14. Serve immediately with Peanut Brittle Bread Pudding.

Yield: 8 servings | 1 1/2 cups sauce