Rum-Soaked Banana Foster Bread Pudding

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 developed and reviewed.

Warm bread pudding featuring bananas soaked in a rum-spiked caramel sauce, combining rich custard with tropical sweetness. This Caribbean-inspired recipe, ready in about 75 minutes, layers French 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 340 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: 55 min Serves 8 Caribbean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 6 cups cubed French bread evenly in a greased 9x13 inch baking dish.
  2. Step 2: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter with 3/4 cup brown sugar, stirring until sugar dissolves and mixture is bubbly and caramel-colored, about 4 minutes.
  3. Step 3: Remove from heat and stir in 1/3 cup dark rum, then fold in 3 sliced ripe bananas, coating them in the sauce.
  4. Step 4: Pour the banana-rum mixture evenly over the bread cubes, allowing it to soak in for 5 minutes.
  5. Step 5: In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 4 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt until smooth.
  6. Step 6: Pour the custard mixture evenly over the soaked bread and banana mixture, pressing down lightly to submerge bread.
  7. Step 7: Bake uncovered for 50-55 minutes until the custard is set and the top is golden brown. Let cool slightly before serving.

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