Gold Rum-Soaked Banana Foster Bread Pudding
Warm bread pudding infused with gold rum, caramelized bananas, and a buttery brown sugar sauce for a decadent dessert. This caribbean-inspired desserts ready in about 80 minutes layers cubed day-old French bread, large, sliced ripe bananas, gold 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 380 calories and feeds 8, 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 French bread
- 3 large, sliced ripe bananas
- 1/3 cup gold rum
- 4 tbsp unsalted butter
- 3/4 cup, packed brown sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. Butter a 9x13-inch baking dish and spread 6 cups cubed day-old French bread evenly in the dish.
- Step 2: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter with 3/4 cup packed brown sugar, stirring until sugar dissolves and sauce bubbles, about 3 minutes.
- Step 3: Remove sauce from heat and stir in 1/3 cup gold rum, then pour half of this sauce evenly over the bread cubes.
- Step 4: Arrange 3 large sliced ripe bananas evenly over the bread, then pour remaining rum sauce on top.
- Step 5: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3 large eggs, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until fully combined.
- Step 6: Pour milk and egg mixture over the bread and bananas, pressing down gently to soak the bread. Let sit for 15 minutes to absorb.
- Step 7: Bake uncovered for 50-60 minutes until the custard is set and the top is golden brown and slightly crisp.
- Step 8: Let cool for 10 minutes before serving warm, optionally with whipped cream or vanilla ice cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gold Rum-Soaked Banana Foster Bread Pudding take to make?
Total time is about 80 minutes (20 min prep + 60 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-Soaked Banana Foster 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-Soaked Banana Foster 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-Soaked Banana Foster Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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-Soaked Banana Foster 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.
