Saturday, February 16, 2013

Rum Banana Bread Pudding Recipe



When we have leftover bananas (sometimes banana bread gets old and you need a change, well here it is), we like this alternative. Yet another cooler weather comfort food so easy it's hard to write it as a recipe since there is nothing to it. You really can't mess it up if you add too much or too little it will still taste great! I always have to double the recipe and have another one to go home with my son when he's here!



3/4 cup sugar
2 tablespoon brown sugar
6 slices of cinnamon bread cubed
3 banana's sliced lengthwise then in halves
1/4 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoon dark rum
4 eggs
1 cup whole milk
3 tablespoons butter melted
1/2 cup half and half or heavy cream

In a bowl beat eggs, add both the milk and cream. Add vanilla, spices, butter and rum last. In a deep casserole dish or large loaf pan, greased heavy with butter or spray with cooking oil.  Place cubes of bread in the bottom then banana and keep layering until all gone. Pour the pudding mixture over the bread and bananas. Bake on 350 degrees until browned and set in the center around 1 hour or more.
Serve with sweet whipped cream or a caramel ice cream topping or both!

Caramel Sauce:

1 cup brown sugar
2 tablespoons rum (Optional)
4 tablespoons butter
1 teaspoon vanilla
1/2 cup half and half

Add everything but the vanilla and rum. Cook for 5 minutes until it gets thicker, add the rum if not using add 1 tablespoon of the vanilla instead if using rum add both now and cook a few minutes longer. Store unused in the refrigerator.
+claudia lamascolo  Author

2 comments:

Anita at Hungry Couple said...

This looks so delicious. I love banana desserts and this is a nice change from banana bread.

Kathy said...

I really love bread pudding…when my kids were young I would make it for dessert quite often! Love your take on it with the bananas…yum!