Banana Bread Pudding
Submitted by samkay
Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minRipe bananas, sweetened condensed milk, and torn whole wheat bread bake into a custardy, golden pudding with toasted pecans and coconut scattered across the top.
Then comes the butter rum sauce: brown sugar and cream boiled down into something dangerously good.
This is the kind of dessert you bring to a potluck and leave with an empty dish and three recipe requests.
Kitchen Tips
- The riper your bananas, the better. Spotted, soft bananas give the pudding deeper sweetness and more moisture
- Let the bread cubes soak in the custard for a full 10 minutes before baking so every piece absorbs the liquid
- Use real rum over rum flavoring if you can. The alcohol cooks off but the complexity stays
- Serve warm, not hot. The pudding sets up slightly as it cools, giving you cleaner slices
Ingredients
Directions
PUDDING: Preheat oven to 350℉ (180℃). Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Butter Rum Sauce.
Pour mixture evenly over bread, moistening completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Butter Rum Sauce. BUTTER RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup
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