Rum-Soaked Banana Bread Pudding with Vanilla Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

Warm banana bread pudding soaked in aged rum and baked to custardy perfection, served with a rich vanilla sauce. This Caribbean-inspired recipe, ready in about 70 minutes, layers day-old banana bread, cubed, whole milk, heavy cream 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 320 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: 50 min Serves 8 Caribbean cuisine 320 cal/serving

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Ingredients

6 cups day-old banana bread, cubed
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large eggs
2 medium ripe bananas, sliced
1/3 cup aged dark rum
2 tsp vanilla extract
2 tbsp unsalted butter, melted
1/4 tsp salt
for dusting powdered sugar (optional)

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Instructions

Step 1: Preheat oven to 350°F. Butter a 9x13-inch baking dish with 2 tbsp melted unsalted butter.
Step 2: In a large mixing bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 2 tsp vanilla extract, 1/4 tsp salt, 2 cups whole milk, 1 cup heavy cream, and 1/3 cup aged dark rum until smooth.
Step 3: Fold in 6 cups cubed day-old banana bread and 2 sliced medium ripe bananas, making sure bread is evenly coated with the custard mixture. Let soak for 15 minutes to absorb liquids.
Step 4: Pour the mixture into the prepared baking dish and bake for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp.
Step 5: Remove from oven and let cool for 10 minutes. Dust with powdered sugar if desired, and serve warm with vanilla sauce or whipped cream.