Rum-Glazed Banana Bread Pudding with Spiced Whipped Cream

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 in a rum-spiced custard and topped with fluffy whipped cream infused with cinnamon and nutmeg. This Caribbean recipe, ready in about 70 minutes, pairs stale banana bread, eggs, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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 6 Caribbean cuisine 380 cal/serving

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Ingredients

6 cups cubed stale banana bread
4 large eggs
2 cups whole milk
1 cup, divided heavy cream
3 tbsp dark rum
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp melted butter
2 tbsp for whipped cream powdered sugar
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 2 tbsp melted butter. Place 6 cups cubed stale 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, 3 tbsp dark rum, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until smooth.
Step 3: Pour custard mixture evenly over banana bread cubes, pressing lightly to soak. Let sit for 15 minutes to absorb.
Step 4: Bake uncovered for 45-50 minutes until the custard is set and the top is golden and slightly crispy.
Step 5: While baking, whip remaining 1/2 cup heavy cream with 2 tbsp powdered sugar, 1/4 tsp ground cinnamon, and 1/8 tsp ground nutmeg until soft peaks form.
Step 6: Serve warm bread pudding topped with a generous dollop of spiced whipped cream and a drizzle of extra rum if desired.