Banana Rum Bread Pudding

5 from 3 votes

Banana rum bread pudding is a delicious combination of brioche, sliced bananas, and caramel chips soaked in a sweet custard. Customize it your liking by adding toasted nuts, chocolate chips, or flavored liqueurs.

Yield: 9-inch pie plate

Prep Time5

Cook Time40

Soak Time10

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

8 oz Brioche, challah, or other enriched bread *, cut into 1-inch cubes
½ cup caramel baking chips
1 medium banana , ripe
1 ¼ cups whole milk
2 large eggs
1 teaspoon pure vanilla extract
2 Tablespoons dark rum
¼ cup granulated sugar
¼ cup light brown sugar packed
¼ teaspoon kosher salt

Instructions

Preheat oven to 350° F. Butter a 9-inch pie plate and set aside.
In a large bowl, add cubed bread, caramel chips, and sliced banana. In a large measuring cup, whisk together milk and eggs until smooth. Add vanilla, rum, sugar, brown sugar, and salt. Stir until sugar has dissolved. Pour liquid mixture over cubed bread. Toss to combine.
Transfer mixture (including all liquid) into prepared pie plate. Allow bread to soak for 10 minutes. Bake for 40-50 minutes until bread pudding has slightly puffed up, the liquid is set, and the top exposed bread pieces are toasted. Let bread pudding sit for 10 minutes to slightly cool. Serve bread pudding warm and dust with powdered sugar, if desired.

Notes

Day old (almost stale) breads work best at soaking the liquids.
I used these Ghirardelli caramel flavored baking chips. Sub in chocolate chips, white chocolate chips, or other baking chips.
8-inch square baking pan may be used in place of a 9-inch pie plate.

Nutrition