Banana Coconut Bread Pudding with Rum Sauce
Indulge in the tropical decadence of Banana Coconut Bread Pudding with Rum Sauce—a comforting dessert that combines creamy layers of custard-soaked brioche or challah, ripe bananas, and a hint of shredded coconut for a sweet island-inspired twist. This easy-to-make bread pudding uses coconut milk and warming cinnamon to create a luscious, velvety texture, and it’s finished with a rich, buttery rum sauce that’s irresistibly indulgent. Perfect for entertaining or treating yourself, this crowd-pleasing dessert is baked to golden perfection, then topped with the warm, caramel-like rum sauce just before serving. Whether enjoyed as a special brunch centerpiece or a luxurious after-dinner treat, this recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 6 cups Day-old bread (preferably brioche or challah)
- 3 Bananas
- 2 cups Coconut milk
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 4 Eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cup Shredded sweetened coconut
- 1 tablespoon Butter (for greasing the pan)
- 2 tablespoons Dark rum
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream (for sauce)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
Cut the bread into 1-inch cubes and place them evenly in the greased baking dish.
Peel and slice the bananas, then layer the slices on top of the bread cubes.
In a large mixing bowl, whisk together the coconut milk, whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Stir in the shredded sweetened coconut, then pour the mixture evenly over the bread and banana layers. Press down gently to ensure the bread absorbs the custard.
Let the mixture sit for about 10 minutes to allow the bread to soak up the custard.
Bake in the preheated oven for 45-50 minutes, or until the pudding is golden brown and set in the center.
While the bread pudding is baking, prepare the rum sauce. In a small saucepan, combine the dark rum, brown sugar, unsalted butter, heavy cream, and salt.
Cook the sauce over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
Once the pudding is done baking, remove it from the oven and let it cool for 10 minutes.
Drizzle the warm rum sauce over the bread pudding before serving. Optionally, garnish with additional shredded coconut or a dollop of whipped cream.
Nutrition Facts
Calories |
6880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1599 mg | 533% | |
| Sodium | 7475 mg | 325% | |
| Total Carbohydrate | 1032.2 g | 375% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 418.4 g | ||
| Protein | 179.9 g | 360% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1268 mg | 98% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 3863 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
