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Banana Bread Pudding with Buttered Rum Sauce

Chocolate Chunk Banana Bread Pudding Topped with Warm Buttered Rum Sauce
Banana bread pudding with buttered rum sauce is the perfect make-ahead dessert for entertaining. A delicious way to use up stale bread and overripe bananas.

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
  • 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 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

Although the rum flavour in this sauce is subtle, it can be eliminated completely if desired.