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Caramelized Banana Bread Pudding Recipe Easy Homemade with Rum Sauce

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A comforting and indulgent bread pudding featuring caramelized bananas and a warm rum sauce, perfect for any occasion and easy to prepare in under an hour.

Ingredients

Scale
  • 4 cups day-old bread cubes (French bread or brioche)
  • 3 ripe bananas, sliced
  • 4 tablespoons unsalted butter (for caramelizing bananas)
  • 1/2 cup brown sugar
  • 4 large eggs, room temperature
  • 2 cups whole milk (or half-and-half for richer pudding)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • For the Rum Sauce:
  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9×9-inch baking dish and set aside.
  2. Heat 4 tablespoons butter in a large skillet over medium heat. Add sliced bananas and sprinkle 1/2 cup brown sugar evenly over them. Cook undisturbed for about 3 minutes until caramelized on one side. Flip gently and caramelize the other side for 2 more minutes until golden and glossy but not mushy.
  3. In a large mixing bowl, whisk together 4 eggs, 2 cups whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon (if using), and a pinch of salt until smooth and slightly frothy.
  4. Place bread cubes in the buttered baking dish. Pour custard over the bread, pressing gently to help soak evenly. Scatter caramelized bananas on top, reserving some for garnish if desired.
  5. Let the bread soak in the custard for about 15 minutes at room temperature.
  6. Bake for 45-50 minutes until the pudding puffs slightly and the top is golden. A knife inserted should come out mostly clean but still moist.
  7. While baking, prepare rum sauce: melt 1/4 cup butter in a small saucepan over medium heat. Stir in 1/2 cup dark brown sugar until dissolved and bubbling. Slowly whisk in 1/4 cup heavy cream, then add 2 tablespoons dark rum and 1 teaspoon vanilla extract. Simmer gently for 3-4 minutes until thickened to a pourable sauce.
  8. Let pudding cool for 5 minutes after baking. Serve warm with generous drizzles of rum sauce and extra caramelized bananas if desired.

Notes

Use day-old bread for best texture. For dairy-free, substitute milk and cream with coconut milk and coconut cream. For gluten-free, use gluten-free bread. Rum can be omitted or replaced with bourbon or vanilla extract for alcohol-free version. Resting the bread in custard before baking is crucial for moist pudding. Tent with foil if pudding browns too quickly.

Nutrition

Keywords: banana bread pudding, caramelized bananas, rum sauce, easy dessert, homemade bread pudding, comfort food, sweet dessert

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