Caramel Rum Banana Bread Pudding Recipe

Ingredients

Caramel Rum Sauce

• 1 cup sugar
• 4 tablespoons water
• 4 tablespoons butter
• 1/4 cup heavy cream
• 3 tablespoons dark rum

Banana bread

• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• Pinch of salt
• 4 large eggs
• 1 cup sugar
• 1/2 cup butter, melted and cooled
• 1/4 cup vegetable oil
• 1/3 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed bananas with small lumps (about 3–4 medium bananas)

Pudding

• 3 eggs
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3 tablespoons dark rum
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 3 medium bananas, sliced

Instructions

Preparation

Preheat oven to 350°F (175°C). Lightly butter a 9×9 pan or individual ramekins.

Caramel rum sauce (can be made up to two weeks ahead)

1. Combine sugar and water in a saucepan over medium-low heat, stirring until the sugar dissolves. Brush down any sugar crystals on the sides with a wet pastry brush.
2. Increase heat to high and avoid stirring directly. Swirl the pan occasionally to keep the syrup moving. The mixture will bubble and after a few minutes will progress from light amber to a deep reddish-brown. When it begins to smoke, remove from heat and add butter and heavy cream carefully — the mixture will bubble vigorously. Let it cool for about ten minutes, then whisk in the dark rum. Cool completely and store if making ahead.

Banana bread (can be made up to three days ahead)

1. Whisk together flour, baking powder, baking soda and salt; set aside.
2. In a separate bowl, whisk eggs and sugar until combined and slightly lighter in color, about 1 minute. Gradually drizzle in the cooled melted butter while whisking. Add oil and buttermilk and whisk until smooth. Stir in vanilla and the mashed bananas until incorporated.
3. Butter a 9×5 loaf pan and pour in the batter. Bake at 350°F until a toothpick inserted in the center comes out clean. Cool completely.
4. Slice and cube the cooled banana bread. Spread the cubes on a baking sheet and toast briefly until dry to the touch but not hard. Cool; store in a sealed bag if made ahead.

Pudding custard

1. Whisk together eggs, sugar and salt in a bowl; set aside.
2. Heat heavy cream and whole milk in a saucepan until just simmering. Slowly stream the egg mixture into the hot cream while whisking continuously to temper the eggs. Stir in vanilla bean paste (or extract) and rum. Strain the custard into a pitcher.

Assembly and baking

1. Place a single layer of toasted banana bread cubes in the prepared pan or ramekins. Add a layer of sliced bananas and spoon half of the caramel rum sauce over the bananas. Add a second layer of bread cubes. Pour the custard evenly over the assembled bread and bananas, pressing gently so the bread soaks up the custard. Let the dish sit for 15 minutes to absorb.
2. Set the filled pan or ramekins inside a larger baking dish and add hot water to come halfway up the sides (a bain-marie). Cover the water bath with foil and bake at 350°F for 30 minutes. Remove the foil and bake an additional 30 minutes for ramekins, or about 40 minutes more for a 9×9 pan, until the custard is set but still slightly jiggly in the center.
3. Serve warm with a light dusting of confectioners’ sugar and drizzle the remaining caramel rum sauce over the top.

Notes