Ohana’s Bread Pudding Recipe!


Bread Pudding Recipe By Janel Adani

One of my family’s all time favorite places to eat at the Walt Disney World Resort is ‘Ohana. ‘Ohana is located upstairs in the Polynesian Resort. This is our family’s go to restaurant for major holidays and special events. We have done breakfast there and enjoyed it, but we really LOVE dinner! We all have our favorites. For my daughters they both love the giant skewers of shrimp, my son loves the noodles, my husband loves the giant skewers of steak and shrimp, and me I LOVE DESSERT!

This Bread Pudding is to die for! As my whole family is chowing down on all their shrimp and steak, in my head I am saving room for dessert. The thought of warm bread pudding with cold ice cream and warm Banana Foster sauce poured over the top is just sinful. So, I went on a search to see if I can make this at home and I came across this recipe on a website called Blog as you Bake. Check it out and see what I’m talking about and the next time you visit Walt Disney World, make sure you make a dining reservation at ‘Ohana. Enjoy!

Bread Pudding Ingredients
8 cups French bread (at least one pound loaf)
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cup sugar

Preheat oven to 350 degrees F. Cut bread into 1 1/2 inch cubes, place on a cookie sheet and bake until lightly toasted, about 12-15 minutes. Remove from oven and set aside.

Reduce oven temperature to 325 degrees F. Grease a 10-inch cake pan with butter or shortening.

In a bowl, combine the rest of the ingredients. Add the bread and gently stir until it is coated with the milk mixture. Place mixture in cake pan and bake for 1 hour. Let stand 10 minutes, serve warm with ice cream.
Banana Foster Sauce Ingredients
1/2 cup sugar
1/2 cup brown sugar
1/2 cup corn syrup
1/2 cup unsalted butter
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup heavy cream
1 tsp vanilla extract
1 tsp rum extract
1 cup banana slices (about 4 bananas)

Combine both sugars, corn syrup, butter, spices, and half of the heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.

Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add extracts. Add sliced bananas. Serve warm.

Photo courtesy of Blog as you Bake

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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 6454 posts and counting. See all posts by Michele


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