Cinnamon-Banana Bread Pudding with Rum Caramel Sauce
Rich, custardy bread pudding made with cinnamon-swirl bread, fresh bananas, and crunchy pecans, topped with a decadent rum caramel sauce. This comforting dessert transforms day-old bread into an indulgent treat perfect for family gatherings or special occasions. The combination of warm cinnamon, sweet bananas, and boozy caramel creates layers of flavor that make this bread pudding stand out from traditional versions.
Ingredients
- 3 eggs
- ½ cup granulated sugar
- 2 ½ cups half-and-halfheavy cream1:1adds dairy
Richer custard
- 1 loaf (1 lb) cinnamon-swirl bread, cut into 1-inch cubeschallah1:1
Use regular bread and add 1 tsp cinnamon
- 2 medium bananas, chopped
- ¾ cup pecans, chopped
- ½ cup brown sugar, packed
- ¼ cup butter
- ½ cup whipping cream
- 2 tablespoons dark rum
Instructions
- 1
Heat oven to 350°F and spray casserole with cooking spray
- 2
Beat eggs with whisk in large bowl
- 3
Beat in granulated sugar and half-and-half
- 4
Stir in bread cubes, bananas and pecans
- 5
Pour mixture into casserole and let stand 10 minutes
- 6
Bake uncovered 1 hour 20 minutes or until center is set
- 7
Let stand 10 minutes
- 8
Heat brown sugar and butter in saucepan over medium heat, stirring until melted
- 9
Stir in whipping cream and rum with whisk
- 10
Cook 3 minutes or until thick and reduced to 3/4 cup
- 11
Serve warm bread pudding with warm sauce
Tips
Let the bread pudding stand 10 minutes before baking to allow the custard to fully soak into the bread cubes for better texture.
Use day-old cinnamon bread for best results as it absorbs the custard mixture without falling apart.
Whisk the rum sauce constantly while cooking to prevent scorching and ensure smooth consistency.
Good to Know
Cover and refrigerate up to 3 days. Reheat individual portions in microwave.
Assemble up to 4 hours ahead, cover and refrigerate. Add 10-15 minutes to baking time if baking from cold.
Serve warm with the rum caramel sauce drizzled on top. Can be served at room temperature.
Common Mistakes
Don't skip the 10-minute standing time before baking to avoid dry spots in the finished pudding.
Keep sauce on medium heat and stir constantly to avoid burning the sugar.
Substitutions
Use regular bread and add 1 tsp cinnamon
FAQ
Can I make this without alcohol?
Yes, substitute the rum with vanilla extract (1 teaspoon) or omit entirely for a family-friendly version.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds.
Can I freeze bread pudding?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator and reheat before serving.