Banana Bread Pudding

Drizzled with rum sauce, this Banana Bread Pudding reminds us of Bananas Foster.

Banana Bread Pudding
Serves 10
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  1. Classic Banana Bread, cut into 1-inch cubes
  2. 6 large eggs
  3. 4 cups whole milk
  4. 1⁄2 cup sugar
  5. 2 tablespoons unsalted butter, melted
  6. 1 teaspoon vanilla extract
  7. 1⁄4 teaspoon salt
  8. Banana-Rum Sauce (recipe follows)
  1. Spray a 13x9-inch baking dish with nonstick baking spray with flour. Place bread cubes in prepared dish.
  2. In a medium bowl, whisk together eggs, milk, sugar, melted butter, vanilla, and salt. Pour over bread cubes; gently press bread into mixture. Cover, and refrigerate 3 hours.
  3. Preheat oven to 350°. Uncover, and bake until set, approximately 40 minutes. Drizzle with Banana-Rum Sauce.
Taste of the South
Banana-Rum Sauce
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  1. 1⁄2 cup unsalted butter
  2. 1⁄2 cup firmly packed dark brown sugar
  3. 1⁄2 cup dark rum
  4. 2 tablespoons dark corn syrup
  5. 2 tablespoons heavy whipping cream
  6. 1⁄4 teaspoon salt
  7. 2 cups sliced banana
  8. 1⁄2 cup toasted pecans, chopped
  9. 2 teaspoons fresh lemon juice
  1. In a large skillet, stir together butter, brown sugar, rum, corn syrup, cream, and salt. Bring to a boil over medium-high heat; cook, stirring occasionally, 
2 minutes. Reduce heat to medium-low. Add banana, pecans, and lemon juice; cook until banana is slightly softened, approximately 2 minutes.
Taste of the South

 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!

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