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Banana Bread Pudding with 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.

Course Dessert, Snack


For the Banana Bread Pudding

  • 4 eggs slightly beaten
  • 2 cups milk
  • 1 TB. 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 TB. butter for greasing pan

For the Buttered Rum Sauce

  • ¾ cup brown sugar lightly packed
  • ¼ cup salted butter room temperature
  • 1 TB. rum
  • ½ cup heavy cream


For the Banana Bread Pudding

  1. Preheat oven to 350 degrees. Generously butter a 9 x 13 pan and set aside.
  2. In a large bowl, mix eggs, milk, vanilla and sugar until smooth.
  3. Layer bread on the bottom of the pan, followed by the bananas, nuts and chocolate chunks.
  4. 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.
  5. Bake for 45-50 minutes until the top is golden brown and the egg mixture is set in the middle.
  6. Allow to cool for a bit before serving. Top with buttered rum sauce (optional).

For the Buttered Rum Sauce

  1. 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.
  2. Add butter and stir until completely melted and bubbly (about 2 minutes). Stir in rum.
  3. 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 Notes

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