Rum-Spiced Caramelized Banana Bread Pudding

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Comforting bread pudding made with rum-spiced bananas and a luscious caramel sauce, baked until golden and bubbling. This American-inspired recipe, 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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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Let the mixture rest for 15 minutes at room temperature to absorb the custard.
5. 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.