Rum-Glazed Banana Bread Pudding with Spiced Caramel Sauce

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 soaked with rum and topped with a rich spiced caramel sauce for a decadent Caribbean dessert. This Caribbean recipe, ready in about 70 minutes, pairs day-old banana bread, ripe bananas, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 50 min Serves 8 Caribbean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Baking dishes worth owning for casseroles like this → 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. In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup dark brown sugar, 1/4 cup dark rum, 1 tsp vanilla extract, and 1 tsp ground cinnamon until smooth.
  2. Step 2: Add 6 cups cubed day-old banana bread and 2 sliced ripe bananas to the custard mixture. Gently fold to coat and let sit for 15 minutes to soak.
  3. Step 3: Butter a 9x13-inch baking dish with 2 tbsp unsalted butter and transfer the soaked bread mixture into it, spreading evenly.
  4. Step 4: Bake for 45-50 minutes until the pudding is set and the top is golden brown.
  5. Step 5: Meanwhile, make the spiced caramel sauce: in a saucepan over medium heat, melt 4 tbsp unsalted butter with 1/2 cup granulated sugar, 1/4 tsp ground nutmeg, and a pinch of salt. Stir constantly until sugar dissolves and sauce is smooth and amber-colored, about 5 minutes.
  6. Step 6: Remove pudding from oven and drizzle generously with warm caramel sauce before serving.

Related recipes