Charred Banana Rum Bread Pudding with Coconut Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Warm spiced bread pudding featuring caramelized bananas and a smooth coconut cream sauce, a tropical twist on a classic dessert. This Caribbean-inspired recipe, ready in about 75 minutes, layers day-old brioche bread, ripe bananas, dark rum into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups, cubed day-old brioche bread
• 2 large, sliced lengthwise ripe bananas
• 3 tbsp dark rum
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp butter
• 1 cup unsweetened coconut milk
• 2 tbsp powdered sugar

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish. Place 6 cups cubed day-old brioche bread in the dish.
2. Step 2: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar. Heat gently until sugar dissolves and mixture is warm but not boiling.
3. Step 3: In a bowl, whisk 4 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Slowly pour warm milk mixture into eggs, whisking constantly to temper.
4. Step 4: Pour custard over bread cubes, pressing down gently to soak. Let sit for 15 minutes.
5. Step 5: Meanwhile, melt 2 tbsp butter in a skillet over medium-high heat. Add 2 large sliced bananas and cook for 2 minutes per side until charred and caramelized. Remove from heat.
6. Step 6: Arrange charred bananas on top of soaked bread, then drizzle 3 tbsp dark rum over everything.
7. Step 7: Bake bread pudding for 40-45 minutes until custard is set and top is golden.
8. Step 8: For coconut sauce: In a small saucepan, heat 1 cup unsweetened coconut milk and 2 tbsp powdered sugar over low heat until warmed and slightly thickened, about 5 minutes.
9. Step 9: Serve warm bread pudding drizzled with coconut sauce.