The other day I realized that I have unintentionally shared a ton of recipes from Disney’s Polynesian Village Resort. Maybe it’s because the resort is so popular, or because it features two sit-down eateries plus a character meal.

Maybe it’s because I love tropical flavors and unique cuisine. Or maybe it’s because I’ve stayed there two times and I’m about to head there again, so my mind is already on vacation already after never actually really coming back.

The world will never know.

Regardless, here’s another recipe and it’s so good, you won’t even care that it’s yet another ‘Ohana recipe.


There are a few versions of this recipe floating around, some with French bread, some using coconuts and pineapple…  This version was made until about 2005 and then again briefly around 2012-2013. For all of me, it may even be on-demand for people with nut allergies.

I’m a big bread pudding person, but this version? Holy cow. It is absolute heaven. The sweet, soft crunch of the bread paired with a splash of caramel and cooled by the ice cream. I’m in love.

‘Ohana Bread Pudding a la Mode with Banana-Caramel Sauce – ‘Ohana


Recipe type: Dessert

As was served in ‘Ohana at Disney’s Polynesian Village Resort



  1. Toast bread in 350 degree oven for 15 minutes, or until dried and toasted. Meanwhile, combine eggs, milk, salt, 1½ cups sugar, and nutmeg and whisk until sugar is dissolved. Spread toasted bread in a rectangle casserole dish and pour egg and milk mixture over the bread. Toss lightly. Let stand 10 minutes.
  2. Bake in preheated 325 degree oven for 45-60 minutes or until top is crunchy and browned slightly and custard is soft, but not runny. Cool 5 minutes before cutting.
  3. While bread pudding is baking, add corn syrup, butter, ½ cup sugar, and ½ cup sugar to saucepan. Bring to a low boil, then slowly add heavy cream, maintaining the boil. Add rum and flambe (skip this step if using extract). Cook 10-15 minutes or until caramel reaches 235 degrees (soft ball stage). Remove from heat and add extract and salt. Cool slightly.
  4. To serve bread pudding, cut bread pudding, top with sliced bananas, caramel, and ice cream. Serve immediately.
See also  Zeppole di Ricotta – Via Napoli


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