Caramelized Banana Rum Bread Pudding Chocolate Rum Sauce
Indulge in the ultimate fusion of decadence with this Caramelized Banana Rum Bread Pudding served with a luscious Chocolate Rum Sauce. Crafted with tender cubes of brioche or challah soaked in a creamy cinnamon-spiced custard, this dessert features layers of caramelized bananas kissed with dark rum for a tropical twist. Baked to golden perfection, each slice is crowned with a velvety chocolate rum sauce that takes this treat to gourmet heights. The perfect combination of rich flavors and textures, this bread pudding is ideal for special occasions or an indulgent anytime dessert. Easy to prepare and irresistibly indulgent, this recipe is sure to satisfy banana and chocolate lovers alike!
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Recipe Information
Ingredients
- 6 cups Day-old bread (brioche or challah recommended), cubed
- 3 Ripe bananas, sliced
- 2 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 3 tablespoons Dark rum
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 0.33 cup Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 cup Dark chocolate chips
- 0.5 cup Heavy cream (for sauce)
- 2 tablespoons Dark rum (for sauce)
- 4 ounces Dark chocolate, chopped (for sauce)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the sliced bananas and cook until they start to soften, about 2 minutes per side.
Sprinkle the brown sugar over the bananas and let it dissolve, stirring gently. Cook another 2-3 minutes until the bananas are caramelized.
Add the dark rum to the skillet carefully and allow it to cook for 1 minute. Remove the skillet from the heat and set the bananas aside to cool slightly.
Spread the cubed bread evenly in the prepared baking dish. Top with the caramelized bananas, distributing them evenly.
In a large bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla, and cinnamon until well-combined.
Pour the custard mixture evenly over the bread and bananas. Allow it to sit for 10-15 minutes so the bread can soak up the liquid.
Place the baking dish in the oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set but slightly jiggly in the center.
While the bread pudding bakes, make the chocolate rum sauce. Heat the heavy cream in a small saucepan over medium heat until it simmers (do not boil).
Remove the saucepan from heat and stir in the chopped dark chocolate until melted and smooth.
Stir in the dark rum until fully incorporated. Let the sauce cool slightly before serving.
Remove the bread pudding from the oven and let it cool for about 10 minutes before serving.
To serve, drizzle the chocolate rum sauce generously over individual slices of the bread pudding. Optionally, dust with powdered sugar for garnish.
Nutrition Facts
Calories |
6635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.0 g | 363% | |
| Saturated Fat | 156.9 g | 785% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 864.6 g | 314% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 397.4 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1469 mg | 113% | |
| Iron | 55.0 mg | 306% | |
| Potassium | 4917 mg | 105% | |
*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.
