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ramekin with bread pudding and caramel sauce

Banana Bread Pudding with Rum Sauce

This Banana Bread Pudding with Rum Sauce is a rich and decadent dessert that not only tastes good, but it looks impressive and is simple to make.
Course Dessert
Cuisine American
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6 servings
Calories 586


Banana Bread Pudding:

  • ¼ cup almond slivers
  • 2 tablespoons unsalted butter
  • 2 tablespoons spiced rum
  • 5 tablespoons sugar (divided)
  • 4 bananas (sliced)
  • 8 ounces challah (cut into 1 inch cubes (about 5 cups))
  • ¼ cup spiced rum
  • 2 cups half and half
  • 4 eggs
  • 1 tablespoon vanilla

Rum Sauce

  • 4 tablespoons unsalted butter
  • ½ cup heavy whipping cream
  • ½ cup packed brown sugar
  • ¼ teaspoon salt
  • 2 tablespoons spiced rum


To make the banana bread pudding:

  • In shallow pan, lightly toast nuts over medium low heat. Continually shake or stir to prevent burning. Remove from heat when they start to turn golden brown. Set aside.
  • In saute pan, cook butter, 2 tablespoons rum, and 2 tablespoons sugar over medium heat until bubbly. Turn heat to low, add bananas and nuts, toss to coat evenly. Cook for 2 minutes, then remove from heat.
  • Preheat oven to 350 degrees F. Grease six 8 ounce ramekins or an 8x8 baking dish and place on rimmed baking sheet.
  • Place half of the bread in the greased dish(es). Evenly top with the banana nut mixture. Cover evenly with remaining bread.
  • In a separate bowl, combine half and half, eggs, vanilla, ¼ cup spiced rum and remaining 3 tablespoons of sugar. Whisk to combine. Pour evenly over bread mixture until all liquid is used. Gently press bread into liquid to full absorb. Allow mixture to rest a minimum of 15 minutes to absorb the liquid.
  • Preheat oven to 350 degrees F. Bake 45 minutes until puffed and golden and a knife inserted in the middle comes out clean.

To make the rum sauce:

  • In sauce pan over medium high heat, melt butter. Add heavy cream, sugar and salt. Stir to combine and bring to boil. Remove from heat and stir in rum.

Serve banana bread pudding warm and top with rum sauce.


    • I cooked the rum sauce in the same pan I cooked the bananas in. Less dishes and extra banana flavor!
    • I highly recommend Challah bread for this recipe, however you can substitute with other varieties of thick, squishy bread.
    • I use sliced almonds in this recipe, however you can substitute with any variety of nut that you prefer. Pecans, walnuts, or macadamia nuts will all work great. You can omit as well.
    • I like yellow bananas. Ripe enough to eat but firm enough to slice. Overly ripe bananas like the kind you would use in banana bread don't hold up as well.


    Calories: 586kcal | Carbohydrates: 51g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 216mg | Sodium: 330mg | Potassium: 228mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1165IU | Vitamin C: 0.7mg | Calcium: 167mg | Iron: 1.9mg