‘Ohana, at the Polynesian Resort, is a hawaiian-themed restaurant that serves skewered meats and side dishes family-style. Their menu has taken many twists and turns over the past several years, but at least one of the changes has been embraced by just about everyone who’s tried it.
Bananas Foster Bread Pudding at 'Ohana
The Bread Pudding with Bananas Foster Sauce, although one of the heavier Disney World desserts, has become almost universally beloved among Disney fans. And, as luck would have it, it comes along with your meal at no charge!
Now, my family and I love the dessert so much that one family member (who shall remain un-named) decided to try to make the dessert as part of a recent Christmas dinner. This likely occurred at my urging, but who can remember?
As it turned out, the “flambe” directive was a bit tricky, and we still had quite a bit of rum left in the sauce when it was served. Still delicious, but not exactly the same taste we were used to! From then on, we’ve taken a bit of the alcohol out of the dessert prep… just food for (hiccup!) thought… Recipe follows.
Ohana Bread Pudding with Bananas Foster Sauce
Recipe (This recipe was found on both AllEarsNet and WDWMagic, so I feel pretty confident with it. It’s also the one we used at my house, so take your chances!)
Ingredients
BREAD PUDDING
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french or ‘Ohana breakfast bread
1. In bowl mix eggs, milk, salt, sugar, and nutmeg. Set aside.
2. Cut bread in medium (usually 2-inch) pieces and place on cookie sheet pan. Put in 350 degree oven.
3. Bake bread until lightly toasted: about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan, and bake at 325 degrees for 1 hour.
5. Let stand 5 minutes; serve hot with ice cream.
BANANAS FOSTER SAUCE
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1 cup heavy cream
1 tsp vanilla extract
1 cup spiced rum
1 cup banana slices
1. Combine sugar, brown sugar, corn syrup, butter, and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.
Many thanks to Brett Young for use of his photos on this blog!
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I have experimented with this recipe twice the second time making the O’hana breakfast bread instead of just plain French bread it makes a more authentic version of the dish. The O’hana breakfast bread has coconut and some pineapple in it so most of the flavor really comes from the bread. This is my favorite dessert at Disney and was very happy when I was able to recreate it at home!
Annie — Thanks for your comment and review of the “at-home” version of the dish! I think that’s a great idea to add in the breakfast bread. It must give it so much more flavor!!
I made this tonight, and I just wanted to let you know how wonderful it was! Just like O’hana’s! Loved it so much! Thank you!
Kerry, Did you use ‘Ohanna breakfast bread or french bread? If breakfast bread, what did you use and where did you find it?
Thank you for letting me know.
Just as an FYI to y’all – this isn’t the recipe that’s published in Disney’s cookbooks. I was just cross-referencing. Theirs calls for crushed pineapple and sweetened coconut, and uses challah bread. Making it right now… hopefully it’ll turn out!
I have made this a few times, and it is a very close recipe! I used the french bread.
We love it!!!
I don’t think they use the egg whites; just the yokes. Egg whites give bread pudding a sulphury smell that the ‘Ohana pudding doesn’t have.
We’re going to be eating at ‘Ohana for the first time and have read many reviews of the restaurant, the food and “the dessert”. When I came across the recipe for the bread pudding, I immediately wanted it to try out. I have had the sweet bread before at the Spirit of Aloha and it is fabulous. I would only make this dessert at home if I used that bread. So when I found the recipe for the bread pudding, I wondered why not give the recipe for the bread? Isn’t that part of what would make this dessert so delicious? How do I get that recipe? Thanks
This recipe is great with both crusty French bread or the ‘Ohana breakfast bread. I’ve made it a few times and it’s always a hit! I love it!
I couldn’t get the Rum to catch fire. should I have not stirred it in the sugar mixture or what did I do wrong it taste good. also how much pineapple and coconut should I put in.
I made this recipe using the Hawaiian rolls…it was wonderful.
My daughter worked at Ohana’s for 7 months. One of the things she missed was Dole Whip and bread pudding. We have it down to a T. We use Texas toast. We buy a 23 ounce loaf. It’s yellow…..not the white loaf. It makes a perfect 8 cups. We have cubed it but this last time we just tore it and it turned out fine. For the bananas foster sauce we decided to try a store bought caramel sauce. We use Smuckers and it tastes heavenly!
Can you get the Bread Pudding desert somewhere other than at Ohana?
Yes Haydee you can also get this great food from heaven at Olivia’s at Old Key West Resort. At Boma in the Animal Kingdom Resort, at breakfast we got a french toast bread pudding that had a vanilla sauce… second best desert imho. 😀
Where do I get the Obana breakfast bread?
Ohana Breakfast Bread – http://allears.net/din/recipes/rec-pb.htm
Dark Corn Syrup or Light Corn Syrup?
Saad, just a guess here: I’d go with dark.
I’m not understanding what it means to “candy forms into a firm ball in cold water”. What dies that mean to do! Literally put the ball in cold water?
Marr, it means if you drop a tiny amount of the mixture in a bowl of cold water, it immediately seizes up and forms a ball.
Hi Everyone, I’ve never flambé’d before, how do you flambé?
Ok, I just looked up how to safely flambé…I don’t think I’m ever going to flambé!
Bernadette, it’s definitely a dangerous kitchen move. You could possibly put the heat on low and let it cook for longer to avoid the flambe, but I’m not 100% sure this will cut the alcohol flavor. It should reduce the sauce overall, though.
Just made this for my family to help us feel better for missing our holiday this may , and I have to say it was amazing if I say so myself, thanks for the recipe x
You can’t skip the flambe step. I did miss that step and boiled for 15 minutes and never did get it to come to a firm ball. Run flavor was VERY potent. So glad I didn’t have my grandsons there to eat it!!
You don’t need the beakfast bread. Add a can of crush pineapple and a bag of coconut to the egg mixture. It turns out really good.