Banana Bread Pudding with Buttered Rum Sauce
Indulge in chocolate chunk banana bread pudding with buttered rum sauce. A delicious way to use up bread and bananas for dessert.
I’m excited to finally share a baking recipe with you today after being without an oven for such a long time over the course of our kitchen renovation. Go and give your range a hug right now, and kiss your sink while you’re at it. I will never take either of them for granted again!
One of the things I missed most during the renovation process was being able to putter around the kitchen on a Sunday afternoon making cookies or muffins or other sweet treats. I’m pretty sure my husband and son missed it too! The smell of chocolate or cinnamon, the warmth of the oven on a chilly fall day and the sight of baked goods as they cool down on the countertop… There’s something comforting about it all, isn’t there?
What makes it even better is when the recipe is as simple as this decadent Banana Rum Bread Pudding with Chocolate Chunks. Chances are you already have these ingredients on hand, which means you don’t have to wait until Sunday dinner to give it a try. Your family will thank you for the unexpected weekday treat!
How to Make Chocolate Chunk Banana Bread Pudding
Ingredients
- 4 eggs, slightly beaten
- 2 cups milk
- 1 tablespoon pure vanilla extract
- 1 cup brown sugar
- 4 cups cubed bread (see notes)
- 2 overripe bananas, sliced
- 1 cup walnuts (or pecans), coarsely chopped
- 1 cup chocolate chunks
- 1 tablespoon butter (for greasing pan)
Directions
- Preheat oven to 350°F. Generously butter a 9 x 13-inch pan and set aside.
- In a large bowl, mix eggs, milk, vanilla and sugar until smooth.
- Layer bread on the bottom of the pan, followed by the bananas, nuts and chocolate chunks.
- Pour the wet mixture into the pan making sure to evenly coat the bread. Press down with a spoon and let rest for 5 minutes until most of the liquid has been absorbed by the bread.
- Bake for 45-50 minutes until the top is golden brown and the egg mixture is set in the middle.
- Cool for a bit before serving. Top with buttered rum sauce (optional).
How to Make Buttered Rum Sauce
Ingredients
- ¾ cup brown sugar
- ¼ cup salted butter, room temperature
- 1 tablespoon rum
- ½ cup heavy cream
Directions
- Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
- Add butter and stir until completely melted and bubbly (about 2 minutes). Stir in rum.
- Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and allow to cool 5 minutes. Pour over bread pudding just before serving.
Recipe Revisions and Notes
- I used fairly fresh bread for this recipe. If using bread on the drier side, you may need to cut back the amount or increase the custard mixture. (After resting for 5 minutes, the bread shouldn’t be too wet or dry. Adjust accordingly).
- The rum flavour in this bread pudding sauce is subtle. Add more to increase intensity or eliminate completely if desired.
Also be sure to check out these other tasty recipes to use up bananas, plus chocolate recipes worth the splurge.
Another Banana Bread Pudding Recipe to Try
More of an apple person than banana? Try this Apple Cinnamon Multigrain Bread Pudding. So yummy topped with salted caramel sauce!
Banana Bread Pudding with Buttered Rum Sauce
Ingredients
For the Banana Bread Pudding
- 4 eggs, slightly beaten
- 2 cups milk
- 1 tablespoon pure vanilla extract
- 1 cup brown sugar
- 4 cups cubed bread (see notes)
- 2 overripe bananas, sliced
- 1 cup walnuts (or pecans), coarsely chopped
- 1 cup chocolate chunks
- 1 tablespoon butter (for greasing pan)
For the Buttered Rum Sauce
- ¾ cup brown sugar, lightly packed
- ¼ cup salted butter, room temperature
- 1 tablespoon rum
- ½ cup heavy cream
Instructions
For the Banana Bread Pudding
- Preheat oven to 350°F. Generously butter a 9 x 13-inch pan and set aside.
- In a large bowl, mix eggs, milk, vanilla and sugar until smooth.
- Layer bread on the bottom of the pan, followed by the bananas, nuts and chocolate chunks.
- Pour the wet mixture into the pan making sure to evenly coat the bread. Press down with a spoon and let rest for 5 minutes until most of the liquid has been absorbed by the bread.
- Bake for 45-50 minutes until the top is golden brown and the egg mixture is set in the middle.
- Allow to cool for a bit before serving. Top with buttered rum sauce (optional).
For the Buttered Rum Sauce
- Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
- Add butter and stir until completely melted and bubbly (about 2 minutes). Stir in rum.
- Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and allow to cool 5 minutes. Pour over bread pudding just before serving.
Notes
-
- I used fairly fresh bread for this recipe. If using bread on the drier side, you may need to cut back the amount or increase the custard mixture. (After resting for 5 minutes, the bread shouldn’t be too wet or dry. Adjust accordingly).
-
- The rum flavour in this bread pudding sauce is subtle. Add more to increase intensity or eliminate completely if desired.
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Enjoy!
