Gold Rum-Soaked Banana Foster 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 bread pudding infused with gold rum, caramelized bananas, and a buttery brown sugar sauce for a decadent dessert. This Caribbean-inspired recipe, ready in about 80 minutes, layers day-old French bread, 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.

Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Arrange 3 large sliced ripe bananas evenly over the bread, then pour remaining rum sauce on top.
  5. 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.
  6. 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.
  7. Step 7: Bake uncovered for 50-60 minutes until the custard is set and the top is golden brown and slightly crisp.
  8. Step 8: Let cool for 10 minutes before serving warm, optionally with whipped cream or vanilla ice cream.

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