Best Rum Banana Pudding Recipes

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

RUM, CARAMEL, AND BANANA BREAD PUDDING

Steps:

• For caramel sauce:
• Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
• For pudding:
• Preheat oven to 350°F.
• Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
• Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
• Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
• Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 325°F.
• Brush 5 slices with butter and set aside.
• Break remaining bread up into bite size pieces.
• Brush a 10"x12-1/2" baking dish with butter.
• Combine eggs, milk, cream, sugar and spices in medium bowl.
• Whisk to combine and set aside.
• In a large skillet, heat butter or margarine and add sugar.
• Cook for 2-3 minutes, until golden caramel forms.
• Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
• Add rum remove from heat and cool.
• Arrange broken bread in baking dish and spoon bananas on top.
• Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
• Press bread down evenly and let stand for 30 minutes.
• Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
• CHOCOLATE RUM SAUCE:.
• Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
• Bottom of bowl should not be touching the water.
• Stir until smooth and serve warm with pudding.
• Enjoy!

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat the oven to 350ºF.
• Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
• Place the cubed bread in a large mixing bowl.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
• Using a rubber spatula, toss to evenly distribute the butter.
• Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
• Pour the cream mixture over the bread cubes and stir to combine.
• Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
• Stir in the mashed bananas and walnuts.
• Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
• Prepare the Buttery Rums Sauce while the pudding is baking.
• BUTTERY RUM SAUCE:.
• In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
• Remove from the heat immediately; do not allow the sauce to boil.
• Add the rum, stir to combine, and allow to cool slightly.
• Serve warm with Banana Walnut Bread Pudding.
• (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
• PRESENTATION:.
• Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
• Serve warm with Buttery Rum Sauce and whipped cream, if desired.

RUM BANANA PUDDING

Steps:

• Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
• Let pudding stand 5 minutes, then gently stir in bananas.
• Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
• Beat egg whites and 1/8 cream of tartar at high speed until foamy.
• Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
• Spread meringue evenly over top, sealing edges.
• Bake at 400 degrees for 8 to 10 minutes or until golden brown.