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.
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.
In a large bowl, whisk together eggs, milk, cream, sugars, spices, vanilla, rum, and a pinch of salt.
Stir in the melted butter.
Fold in the sliced bananas and any optional nuts or raisins.
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.
Preheat oven to 350°F (175°C).
Grease a 2-quart baking dish or an 8x8-inch square pan. Pour the bread mixture into the dish and smooth the top.
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.
In a small saucepan over medium heat, melt the butter.
Stir in brown sugar and cook until bubbly and dissolved.
Add cream, rum, and salt. Simmer gently for 1–2 minutes until smooth and slightly thickened.
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.
6 servings