Decadent Banana Walnut Bread Pudding with Rum Sauce
Indulge in the ultimate dessert experience with this Decadent Banana Walnut Bread Pudding topped with a luscious Buttery Rum Sauce. This recipe transforms simple day-old bread into a creamy, flavorful pudding infused with mashed ripe bananas and crunchy, toasted walnuts. Its delightful sweetness, complemented by hints of vanilla and warm spices, makes it the perfect ending to any meal. The rich rum sauce adds another layer of indulgence, creating a perfect blend of flavors that will impress your family and friends. Serve it warm, garnished with whipped cream and fresh mint for an irresistible treat!
N/A
Servings
350
Calories
21
Ingredients
Ingredients
Unsalted Butter
5 tablespoons (melted (plus 1 tablespoon for greasing the dish))
Day-old White Bread or Italian Bread
8 cups (cut into 1-inch cubes (toast if fresh))
Heavy Cream
2 cups
Milk
2 cups
Large Eggs
4
Light Brown Sugar
1 cup
Granulated Sugar
1/2 cup
Vanilla Extract
2 teaspoons
Ground Cinnamon
1 1/2 teaspoons
Freshly Grated Nutmeg
1 pinch
Salt
1 pinch
Banana Liqueur
5 tablespoons
Mashed Ripe Bananas
2 cups (about 4 small bananas)
Chopped Walnuts
3/4 cup (toasted)
Whipped Cream
to taste (for garnish)
Fresh Mint Sprig
to taste (for garnish)
Unsalted Butter (for sauce)
8 tablespoons (melted)
Heavy Cream (for sauce)
3/4 cup
Sugar (for sauce)
1 cup
Egg Yolks
2 (beaten lightly)
Rum
1/3-1/2 cup (to taste)
Instructions
1
Preheat the oven to 350°F (175°C). Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of unsalted butter and set aside.
2
In a large mixing bowl, place the cubed bread. Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat and pour it over the bread cubes. Use a rubber spatula to toss the bread until it's evenly coated with the butter.
3
In another mixing bowl, whisk together the heavy cream, milk, eggs, light brown sugar, granulated sugar, vanilla extract, ground cinnamon, freshly grated nutmeg, salt, and banana liqueur until well combined.
4
Pour the cream mixture over the buttered bread cubes and stir gently to ensure all pieces are soaked in the liquid. Allow the mixture to sit for 30 to 45 minutes, giving the bread time to absorb most of the liquid and become soft.
5
Gently fold in the mashed ripe bananas and toasted walnuts with a spatula until evenly distributed.
6
Transfer the pudding mixture to the prepared baking dish and bake uncovered for 45 to 50 minutes, or until the top is golden brown and crispy, and the center is firm.
7
While the bread pudding is baking, prepare the Buttery Rum Sauce. In a heavy, nonreactive saucepan, combine the melted butter, heavy cream, sugar, and beaten egg yolks. Cook over medium-low heat while whisking constantly until the sauce thickens and coats the back of a spoon. Be careful not to allow it to boil.
8
Remove the saucepan from heat and stir in the rum. Mix well and set aside to cool slightly.
9
Once the bread pudding is done baking, remove it from the oven and cool on a wire rack for 15 minutes before serving.
10
Serve warm with the Buttery Rum Sauce drizzled on top, and garnish with whipped cream and fresh mint sprigs if desired.
Nutrition Information
17g
Fat
50g
Carbs
4.5g
Protein
2g
Fiber
22g
Sugar
60mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Banana Walnut Bread Pudding?
It is a rich dessert that transforms day-old bread into a creamy pudding with mashed bananas, toasted walnuts, and a buttery rum sauce.
What kind of bread is best for this recipe?
Day-old white bread or Italian bread is recommended for the best texture and absorption.
Can I use fresh bread instead of day-old bread?
Yes, but you should toast the cubes in the oven first to dry them out so they can absorb the custard properly.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How much butter is needed to grease the baking dish?
Use 1 tablespoon of unsalted butter to grease the 9 by 13-inch baking dish.
How do I prepare the bread cubes?
Melt 4 tablespoons of butter and toss it with the bread cubes in a large bowl until they are evenly coated.
What liquids are used in the custard base?
The custard is made with heavy cream, milk, and eggs.
What spices give the pudding its flavor?
The recipe calls for ground cinnamon, freshly grated nutmeg, and a pinch of salt.
How long should the bread soak in the custard?
The mixture should sit for 30 to 45 minutes to allow the bread to fully absorb the liquid and soften.
When do I add the bananas and walnuts?
Gently fold in the mashed ripe bananas and toasted walnuts after the bread has finished soaking.
How many bananas are needed?
You will need approximately 2 cups of mashed bananas, which is roughly 4 small bananas.
What size baking dish should I use?
A standard 9 by 13-inch baking dish is required for this recipe.
How long does the bread pudding take to bake?
It should bake uncovered for 45 to 50 minutes.
How can I tell if the bread pudding is done?
The top should be golden brown and crispy, and the center of the pudding should feel firm.
What ingredients are in the Buttery Rum Sauce?
The sauce contains melted butter, heavy cream, sugar, beaten egg yolks, and rum.
How do I cook the rum sauce safely?
Cook it over medium-low heat while whisking constantly, ensuring it thickens without coming to a boil.
When should the rum be added to the sauce?
Remove the saucepan from the heat before stirring in the rum.
How long should the pudding cool after baking?
Let the pudding cool on a wire rack for 15 minutes before serving.
What are the suggested garnishes?
Serve the pudding with whipped cream and fresh mint sprigs for an irresistible presentation.
Can I substitute the walnuts?
Yes, you can use toasted pecans or omit the nuts entirely if preferred.
What is the purpose of the banana liqueur?
It enhances the fruit flavor of the pudding, though it can be omitted if you prefer.
How many calories are in one serving?
There are approximately 350 calories per serving.
What is the fat content per serving?
Each serving contains approximately 17 grams of fat.
How much sugar is in this recipe per serving?
There are 22 grams of sugar per serving.
Does this recipe contain cholesterol?
Yes, there is 60mg of cholesterol per serving.
What kind of rum is best for the sauce?
Dark or spiced rum is typically preferred for its deep flavor, used at 1/3 to 1/2 cup to taste.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of vanilla extract.
Is this considered a holiday dessert?
Yes, it is tagged as a holiday dessert and a comfort food perfect for special occasions.
How should I serve the pudding?
It is best served warm with the Buttery Rum Sauce drizzled over the top.
Who is the chef inspiration mentioned in the tags?
The recipe tags mention Emeril Lagasse, suggesting his style of flavorful cooking.