Gold Rum Caramelized Banana Bread Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Warm banana bread pudding infused with gold rum and topped with a luscious caramel sauce that has a rum kick. This Caribbean-inspired recipe, ready in about 65 minutes, layers day-old banana bread, large eggs, whole milk 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.

Prep: 15 min Cook: 50 min Serves 6 Caribbean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F and butter a 9x9-inch baking dish. Place 6 cups cubed day-old banana bread evenly in the dish.
  2. Step 2: In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 cup gold rum until smooth.
  3. Step 3: Pour the egg mixture over the bread cubes, pressing gently to soak. Let sit for 10 minutes to absorb.
  4. Step 4: Scatter 2 sliced ripe bananas on top and bake uncovered for 45-50 minutes until pudding is set and golden.
  5. Step 5: Meanwhile, melt 3 tbsp unsalted butter in a small saucepan over medium heat. Add 1/2 cup brown sugar, 1/4 cup gold rum, 1 tsp cornstarch mixed with 2 tbsp water. Cook, stirring, for 3-4 minutes until caramel sauce thickens.
  6. Step 6: Drizzle warm caramel sauce over the baked bread pudding before serving.

Related recipes