Gold Rum Caramelized Banana Bread Pudding
Warm banana bread pudding infused with gold rum and topped with a luscious caramel sauce that has a rum kick. This caribbean-inspired desserts ready in about 65 minutes layers cubed 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.
Ingredients
- 6 cups, cubed day-old banana bread
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2, sliced ripe bananas
- 3 tbsp unsalted butter
- 1/4 cup gold rum
- 1/2 cup brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- 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.
- 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.
- Step 3: Pour the egg mixture over the bread cubes, pressing gently to soak. Let sit for 10 minutes to absorb.
- Step 4: Scatter 2 sliced ripe bananas on top and bake uncovered for 45-50 minutes until pudding is set and golden.
- 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.
- Step 6: Drizzle warm caramel sauce over the baked bread pudding before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gold Rum Caramelized Banana Bread Pudding take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gold Rum Caramelized Banana Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gold Rum Caramelized Banana Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gold Rum Caramelized Banana Bread Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gold Rum Caramelized Banana Bread Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
