Buttered Rum Banana Bread Pudding

Buttered Rum Banana Bread Pudding
DifficultyBeginner
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Buttered Rum Banana Bread Pudding is the cozy, grown-up comfort dessert you didn’t know you needed — think golden cubes of bread baked into a rich custard, swirled with ripe bananas and infused with warm buttered rum. It’s perfect for chilly evenings, dinner parties, or using up leftover bread in the most luxurious way possible.

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Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
For the Bread Puddin
 5 cups day-old challah, brioche, or French bread, cut into 1-inch cubes
 3 large eggs
 1 ¾ cups whole milk
 ¾ cup heavy cream
 ½ cup brown sugar
 ¼ cup granulated sugar
 ½ tsp ground cinnamon
 ⅛ tsp ground nutmeg
 1 tsp vanilla extract
 2 ripe bananas, sliced
 2 tbsp unsalted butter, melted
 3 tbsp dark rum (or sub with 1 tsp rum extract for non-alcoholic)
 Pinch of salt
Optional Add-in
 ¼ cup chopped toasted pecans or walnuts
 ¼ cup golden raisins (soaked in rum or warm water)
For the Buttered Rum Sauce (optional but incredible)
 ⅓ cup unsalted butter
 ½ cup brown sugar
 2 tbsp heavy cream
 2 tbsp dark rum
 Pinch of salt
Prepare the Bread
1

  • Cut the bread into 1-inch cubes and let sit out to dry slightly (or lightly toast in the oven for 10 minutes at 300°F). This helps it soak up the custard.

Make the Custard
2

  1. In a large bowl, whisk together eggs, milk, cream, sugars, spices, vanilla, rum, and a pinch of salt.

  2. Stir in the melted butter.

  3. Fold in the sliced bananas and any optional nuts or raisins.

Assemble
3

  1. Add the bread cubes to the custard mixture and gently toss to coat. Let sit for 15–20 minutes, allowing the bread to fully absorb the custard.

  2. Preheat oven to 350°F (175°C).

  3. Grease a 2-quart baking dish or an 8x8-inch square pan. Pour the bread mixture into the dish and smooth the top.

Bake
4

  • Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set (no longer jiggly in the center).

  • Let cool for 10–15 minutes before serving.

Make the Buttered Rum Sauce
5

  1. In a small saucepan over medium heat, melt the butter.

  2. Stir in brown sugar and cook until bubbly and dissolved.

  3. Add cream, rum, and salt. Simmer gently for 1–2 minutes until smooth and slightly thickened.

Serving Suggestions
6

  • Drizzle warm buttered rum sauce over the pudding just before serving.

  • Add a scoop of vanilla ice cream, cinnamon whipped cream, or a dollop of crème fraîche.

  • Garnish with sliced bananas, toasted nuts, or a dusting of powdered sugar.

Ingredients

For the Bread Puddin
 5 cups day-old challah, brioche, or French bread, cut into 1-inch cubes
 3 large eggs
 1 ¾ cups whole milk
 ¾ cup heavy cream
 ½ cup brown sugar
 ¼ cup granulated sugar
 ½ tsp ground cinnamon
 ⅛ tsp ground nutmeg
 1 tsp vanilla extract
 2 ripe bananas, sliced
 2 tbsp unsalted butter, melted
 3 tbsp dark rum (or sub with 1 tsp rum extract for non-alcoholic)
 Pinch of salt
Optional Add-in
 ¼ cup chopped toasted pecans or walnuts
 ¼ cup golden raisins (soaked in rum or warm water)
For the Buttered Rum Sauce (optional but incredible)
 ⅓ cup unsalted butter
 ½ cup brown sugar
 2 tbsp heavy cream
 2 tbsp dark rum
 Pinch of salt
Buttered Rum Banana Bread Pudding
IngredientsDirections
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