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
4eggsslightly beaten
2cupsmilk
1tablespoonpure vanilla extract
1cupbrown sugar
4cupscubed bread
2overripe bananassliced
1cupwalnutsor pecans, coarsely chopped
1cupchocolate chunks
1tablespoonbutterfor greasing pan
For the Buttered Rum Sauce
¾cupbrown sugarlightly packed
¼cupsalted butterroom temperature
1tablespoonrum
½cupheavy 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.