Banana Bread Pudding

Banana Bread Pudding

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

Banana Bread Pudding
Yields: 10 servings
  • Classic Banana Bread, cut into 1-inch cubes
  • 6 large eggs
  • 4 cups whole milk
  • ½ cup sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 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.

Banana-Rum Sauce
  • ½ cup unsalted butter
  • ½ cup firmly packed dark brown sugar
  • ½ cup dark rum
  • 2 tablespoons dark corn syrup
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • 2 cups sliced banana
  • ½ cup toasted pecans, chopped
  • 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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.