Banana Coconut Bread Pudding With Rum Sauce Recipe

Name: Banana Coconut Bread Pudding With Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups); 3 eggs, beaten; 3 ripe bananas, mashed; 1 teaspoon ground cinnamon; 11 ounces sweetened condensed milk; 1/2 cup flaked coconut; 2 tablespoons butter, melted; 2 teaspoons vanilla; 1/2 teaspoon salt; 1/2 cup chopped walnuts or 1/2 cup pecans; Rum Sauce; 2 tablespoons butter; 1 tablespoon flour; 2 tablespoons packed brown sugar; 1/2 cup whipping cream; 2 tablespoons milk; 2 tablespoons rum or 1 tablespoon rum extract

Servings: persons

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
Rum Sauce
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

1
Preheat oven to 350 degrees.
2
In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
3
Stir well to combine.
4
Leave sit for 15 minutes.
5
Pour mixture into greased 9x9 inch pan.
6
Sprinkle nuts evenly over top.
7
Bake for 45-50 minutes or until knife inserted in centre tests clean.
8
For sauce: Melt butter in saucepan, stir in flour.
9
Add brown sugar, cream and milk.
10
Bring to boil, lower heat and simmer until thickened.
11
Remove from heat and stir in rum.
12
Serve warm with pudding.
13
If sauce becomes too thick, thin with a small amount of milk.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups), 3 eggs, beaten, 3 ripe bananas, mashed, 1 teaspoon ground cinnamon, and more.

Yes, Banana Coconut Bread Pudding With Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Coconut Bread Pudding With Rum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions