Easy Banana Bread Pudding with Rum Glaze
A comforting custard-based bread pudding that transforms day-old brioche into a warm, spoon-tender dessert. Ripe bananas and walnuts add natural sweetness and textural contrast, while a simple rum-spiked glaze finishes it all. Ground cinnamon throughout echoes classic banana bread flavors. Perfect for home cooks seeking an impressive yet straightforward dessert that comes together in under two hours. Serve warm after dinner, at brunches, or as a casual weeknight treat. This version skips heavy cream and relies on eggs and milk for a lighter custard base, making it approachable and less fussy than traditional versions, while the rum glaze adds subtle depth without overpowering.
Ingredients
- 1 loaf (about 8 cups) day-old brioche, cut into 1/2 inch cubes
- 2 ripe bananas, diced (about 1 cup)
- 3 large eggs
- 1 ¼ cups milk
- ½ cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- 1 tablespoon dark rum
- ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven and grease a baking dish with butter or nonstick spray.
- 2
Whisk eggs, milk, brown sugar, vanilla extract, and cinnamon until combined.
- 3
Add brioche cubes and diced banana to the custard mixture and gently toss to coat.
- 4
Transfer to the prepared baking dish, press into an even layer, and sprinkle walnuts over the top.
- 5
Bake until the center is set and the top is golden brown.
- 6
Cool for 10 minutes.
- 7
Whisk together powdered sugar, rum, milk, and vanilla extract until smooth.
- 8
Drizzle glaze over the warm bread pudding and serve.
Tips
Use true day-old brioche or another enriched bread like challah. Fresh bread absorbs the custard unevenly and turns mushy; stale bread holds its structure while soaking up flavor evenly throughout baking.
Whisk the custard base until brown sugar dissolves completely. Lumps of sugar won't distribute evenly, causing some bites to taste overly sweet or gritty.
Cool the pudding for 10 minutes before glazing. This brief rest allows the custard to set slightly so the glaze clings rather than sliding off hot bread.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in a 300F oven for 10-15 minutes until warm throughout.
Assemble the pudding in the baking dish up to 12 hours ahead, cover, and refrigerate. Bake when ready; add 5-10 minutes to baking time if starting from cold.
Serve warm with vanilla ice cream, whipped cream, or caramelized bananas.
Common Mistakes
Use stale bread to prevent a mushy, soggy texture that falls apart when serving.
Whisk the custard until sugar dissolves to avoid gritty pockets and uneven sweetness.
Cool for 10 minutes before glazing so the topping adheres rather than sliding off.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dairy-free?
Replace milk with unsweetened oat or almond milk one-to-one. Use a plant-based butter for greasing. The custard will be slightly less rich but still set properly. For the glaze, use plant milk and omit rum if alcohol is a concern.
What if I don't have brioche on hand?
Challah, Italian panettone, or even day-old sandwich bread work. Avoid thin white bread; choose something with enough structure and a slight sweetness. Avoid sourdough or dense whole-wheat, which won't absorb custard well.
Can I freeze leftover bread pudding?
Yes, up to 2 months. Cool completely, wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator and reheat gently at 300F for 15 minutes. Texture remains soft; avoid microwaving, which creates tough, rubbery spots.