Banana Bread Pudding with Butter Rum Sauce Recipe

Okay, bananas are not typically included in the fall dessert, grand scheme of things—but, if your house is like my house, there are always a couple of bananas hanging around past their prime—year around.  We love banana bread, and banana muffins, and banana waffles, and banana bread French toast as much as the next family—but, something different was in order for our latest batch of overripe bananas.  It was time to test banana bread in our favorite bread pudding recipe.  Banana Bread Pudding with Butter Rum Sauce was a hit for the grown ups and the kids enjoyed the Banana Bread Pudding with a little caramel sauce and whipped cream.

 

Ingredients for Banana Bread Pudding with Butter Rum Sauce

Banana Bread Pudding Ingredients

2 c. Cubed Banana Bread (We used our Old Fashioned Banana Bread Recipe for this one!)

1/3 c. Milk Chocolate Chips

¼ c. Raisins (We used Batth Farms Fancy Raisins in this recipe—they are also great in your morning oatmeal as well!)

1/3 c. Chopped Pecans or Walnuts

2 Eggs, slightly beaten

¼ c. White Sugar

½ tsp. Ground Cinnamon

¼ tsp. Salt

1 tsp. Vanilla

1 1/3 c. Milk

Butter Rum Sauce Ingredients

1 Stick of Butter, unsalted

¾ c. Light Brown Sugar

1/3 c. Water

1 tsp. Rum Extract or ¼ c. Dark Rum

 

 

Instructions for Banana Bread Pudding with Butter Rum Sauce

 

Prepare the pan and preheat the oven. I use an 8x8 inch square baking dish for this recipe.  You may also use a 1-quart casserole dish.  Just be sure that you have a larger baking dish available to serve as the water bath during the baking stage!  I simply place the 8x8 pan into a 9x11 inch dish for baking.  Lightly spray the dish that will hold the banana bread pudding with cooking spray.  Preheat the oven to 350°F.

Prepare the banana bread.  Either bake and cool your favorite banana bread recipe—or cut up two-3 thick slices of store bought bread into 1 inch cubes.  If your banana bread already has chocolate chips and nuts in the bread, you may choose to omit or reduce the additional amounts of those ingredients in this pudding recipe.

Layer in the dry banana bread pudding ingredients.  Place the cubed banana bread, raisins, nuts and chocolate chips into the prepared baking dish.

Mix up the custard mixture.  In a small mixing bowl, whisk together the eggs, sugar, spices, and milk.

Combine the banana bread pudding ingredients.  Pour the milk mixture over the bread, fruit and nuts.  Make sure that the bread is in a single layer so that it is able to absorb the custard evenly.

Bake the banana bread pudding.  Place the pudding dish into a larger baking dish filled with about an inch of hot water.  Bake in a 350F oven for about 55-60 minutes or until custard is set and a knife inserted in the center comes out clean.

While the banana bread pudding is baking—prepare the butter rum sauce. 

 

Butter rum Sauce Instructions:

 

In a small saucepan, combine the butter rum sauce ingredients.  Bring to a boil, reduce heat and simmer, stirring frequently, for about 10 minutes or until sauce begins to thicken.  Remove sauce from heat and keep warm. It will continue to thicken as it cools—but, you will want to keep it warm and stirred to prevent the sauce from separating.

Serve the banana bread pudding warm.  Remove a square of the banana bread pudding from the baking dish.  Top with a dollop of whipped cream.  Spoon the butter bum sauce over the dish or top with caramel sauce or even chocolate syrup as you choose.

Enjoy!