Rum-Soaked Banana Bread Pudding with Vanilla Sauce
Warm banana bread pudding soaked in aged rum and baked to custardy perfection, served with a rich vanilla sauce. This caribbean-inspired desserts 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.
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)
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Soaked Banana Bread Pudding with Vanilla Sauce take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rum-Soaked Banana Bread Pudding with Vanilla Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rum-Soaked Banana Bread Pudding with Vanilla Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Soaked Banana Bread Pudding with Vanilla Sauce for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Soaked Banana Bread Pudding with Vanilla Sauce?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
