Rum-Spiced Caramelized Banana Bread Pudding
Comforting bread pudding made with rum-spiced bananas and a luscious caramel sauce, baked until golden and bubbling. This american-inspired desserts ready in about 75 minutes layers day-old brioche bread, ripe bananas, 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 380 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, cubed day-old brioche bread
- 3 large, sliced ripe bananas
- 1/4 cup dark rum
- 3 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Stir in 1/2 cup brown sugar and 1/4 cup granulated sugar until melted and bubbling. Add 3 large sliced ripe bananas and 1/4 cup dark rum; cook for 4-5 minutes, stirring occasionally until bananas are soft and caramelized. Remove from heat.
- Step 2: In a large mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until smooth.
- Step 3: Place 6 cups cubed day-old brioche bread in a greased 9x13 inch baking dish. Pour the caramelized banana and rum mixture evenly over the bread cubes, then pour the egg and milk custard over all. Gently press bread cubes down to soak.
- Step 4: Let the mixture rest for 15 minutes at room temperature to absorb the custard.
- Step 5: Bake uncovered for 50-55 minutes until the custard is set and the top is golden brown and slightly crispy. Remove from oven and allow to cool for 10 minutes before serving.
Frequently asked questions
How long does Rum-Spiced Caramelized Banana Bread Pudding take to make?
Total time is about 75 minutes (20 min prep + 55 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-Spiced Caramelized Banana Bread Pudding?
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-Spiced Caramelized Banana Bread Pudding?
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-Spiced Caramelized Banana Bread Pudding 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-Spiced Caramelized Banana Bread Pudding?
American 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.
