Banana Rum Bread Pudding

Banana rum bread pudding is a quick and easy dessert you can bake in a pie plate! It is a delicious combination of brioche, sliced bananas, and caramel chips.

When you purchase your bananas at Costco, you always end up with more bananas can you can eat in a week! Luckily, there are dozens of delicious ways to use up bananas.

Start with banana almond toast, top oatmeal bowls with sliced bananas, and then make your way through banana bread variations such as strawberry banana bread and roasted banana bread. And of course, stash some bananas in the freezer for later to make avocado kale smoothie or tropical jackfruit smoothies.

Here’s a new favorite recipe for ripe bananas- banana rum bread pudding!

Banana Bread Pudding

This banana rum bread pudding is a quick and easy dessert that takes less than 15 minutes of prep. It’s the kind of dessert recipe that comes in handy when you have unexpected visitors that come to your house anticipating a bite of something sweet.

Bread pudding is often served in large casserole pans or or individual ramekin custard cups. I find that bread pudding looks a lot classier and elegant in a pie tin.

Ingredients

You need a handful of key ingredients: bread, eggs, milk, and cream. From there, you can customize the banana bread pudding to your liking.

Banana rum bread pudding combines sliced bananas and caramel chips. Add you choice of toasted nuts into the mix for crunch. Or, swap out the caramel chips for chocolate chips, peanut butter chips, or butterscotch chips.

Rum adds a sweet warm flavor to the bread pudding. Omit, if you don’t want to use alcohol. Alternatively, you may use whiskey, bourbon, spiced rum or speciality liquor of choice.

For extra decadence, this banana rum bread pudding could be served with a scoop of ice cream, a dollop of whipped cream, or drizzled with caramel!

Assembly Instructions

Any and all breads can be used for bread pudding: baguettes, brioche, croissants, even doughnuts! Usually day-old bread (lightly stale) is preferred because it is better suited to soaking up the liquids.

While most bread pudding recipes completely soak the breads in the liquids, I prefer to keep some parts of the bread exposed during baking. This allows for the top layer of the bread to get toasty in the oven.

I enjoy the contrast of the crunchy top layer and the soft and custard center.

There are several ways to assemble bread pudding. Try arranging and shingling bread slices like this chocolate swirl bread pudding or banana foster bread pudding.

Related Dessert Recipes

• Roasted Banana Bread
• Banana Cake with Whipped Caramel
• Banana Cream Tarts