Rum-Soaked Banana and Coconut Bread Pudding

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A warm bread pudding infused with rum-soaked bananas and shredded coconut, finished with a caramel rum sauce. This Caribbean-inspired recipe, ready in about 75 minutes, layers day-old brioche bread, cubed, ripe bananas, sliced, dark 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 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

• 4 cups day-old brioche bread, cubed
• 2 medium ripe bananas, sliced
• 1/4 cup dark rum
• 1/2 cup shredded coconut, unsweetened
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 2 tbsp butter, melted
• 1/2 cup brown sugar
• 3 tbsp unsalted butter (for sauce)
• 2 tbsp dark rum (for sauce)
• 1/4 cup heavy cream (for sauce)

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Instructions

1. Step 1: In a small bowl, combine 2 medium sliced ripe bananas with 1/4 cup dark rum. Let soak for 15 minutes, stirring occasionally.
2. Step 2: Preheat oven to 350°F. Butter a 9x9-inch baking dish and spread 4 cups cubed day-old brioche bread evenly.
3. Step 3: In a large mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 3 large eggs, and 1 tbsp vanilla extract until smooth. Stir in 1/2 cup shredded unsweetened coconut and the rum-soaked bananas with their liquid.
4. Step 4: Pour the custard mixture over the bread cubes in the baking dish, pressing down gently to soak the bread. Drizzle 2 tbsp melted butter over the top.
5. Step 5: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp.
6. Step 6: While baking, prepare the caramel rum sauce by melting 1/2 cup brown sugar with 3 tbsp unsalted butter in a small saucepan over medium heat. Stir until sugar dissolves and mixture is smooth.
7. Step 7: Carefully add 2 tbsp dark rum and 1/4 cup heavy cream to the caramel, whisking constantly. Simmer for 2 minutes until sauce thickens slightly.
8. Step 8: Serve the warm bread pudding drizzled with the caramel rum sauce for a rich tropical dessert experience.