Rum, Caramel, And Banana Bread Pudding Recipe

Name: Rum, Caramel, And Banana Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups powdered sugar; 1 1/4 cups heavy whipping cream, divided; 1 tablespoon dark rum; 1/4 teaspoon salt; 1 tablespoon unsalted butter; 7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf); 6 large eggs; 3/4 cup sugar; 1/8 teaspoon plus 1/4 teaspoon salt; 1 1/2 cups heavy whipping cream; 1 1/2 cups half and half; 1 teaspoon vanilla extract; 1/4 cup (packed) dark brown sugar; 3 tablespoons unsalted butter; 2 tablespoons dark rum; 1 tablespoon fresh lemon juice; 4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

Servings: persons

2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tablespoon dark rum
1/4 teaspoon salt
1 tablespoon unsalted butter
7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf)
6 large eggs
3/4 cup sugar
1/8 teaspoon plus 1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 teaspoon vanilla extract
1/4 cup (packed) dark brown sugar
3 tablespoons unsalted butter
2 tablespoons dark rum
1 tablespoon fresh lemon juice
4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

1
Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD:
2
Cool, cover, and chill. Rewarm, stirring over low heat, before using.
3
Preheat oven to 350u00b0F.
4
Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
5
Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
6
Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
7
Preheat oven to 350u00b0F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

2102

kcal

Calories

138

Fat

144

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.
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: 2 cups powdered sugar, 1 1/4 cups heavy whipping cream, divided, 1 tablespoon dark rum, 1/4 teaspoon salt, and more.

Yes, Rum, Caramel, And Banana Bread Pudding 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!

Rum, Caramel, And Banana Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions