Decadent Caramelized Banana Rum Bread Pudding with Rich Chocolate Rum Sauce
Indulge in the irresistible combination of sweet, caramelized bananas and creamy bread pudding, elegantly infused with the warmth of rum and enveloped in a luscious chocolate sauce. This dessert is not only a feast for the palate but also a visual delight, showcasing layers of toast and caramelized fruit. Perfect for special occasions or as a comforting treat on a cozy evening, this recipe promises to impress your family and friends alike. Please allow for a 30-minute setting time before baking to ensure the flavors meld beautifully, making each bite a decadent experience.
8
Servings
400
Calories
17
Ingredients
Ingredients
Challah or egg bread, sliced
1 loaf (Cut into 1/2-inch slices and toasted)
Melted butter
2 tablespoons (Used for brushing bread slices)
Eggs
6 (Large)
Whole milk
2 cups (Fresh)
18% cream
2 cups (Heavy cream)
Granulated sugar
1/2 cup (Regular granulated sugar)
Cinnamon
1/2 teaspoon (Ground)
Nutmeg
to taste (Grated)
Vanilla extract or vanilla bean
1 teaspoon or 1 bean (Scraped from bean if using)
Salt
1 pinch (Regular table salt)
Butter or margarine
1/4 cup (For caramelizing bananas)
Granulated sugar
1/3 cup (For caramelizing bananas)
Ripe bananas, sliced
4 medium (Peeled and cut)
Rum
2 tablespoons (Dark or light as preferred)
Bittersweet chocolate, finely chopped
4 ounces (Chocolate bar or chips)
Milk
3/4 cup (Fresh)
Dark rum
3 tablespoons (Optional for added flavor)
Instructions
1
Preheat your oven to 325°F (160°C). Then, brush five slices of toasted bread with melted butter and set aside for later use.
2
Break the remaining toasted bread into bite-sized pieces and place them in a large mixing bowl.
3
In a separate medium bowl, whisk together eggs, whole milk, cream, granulated sugar, cinnamon, grated nutmeg, vanilla, and a pinch of salt until fully combined.
4
In a large skillet over medium heat, melt either butter or margarine. Add granulated sugar and cook for about 2-3 minutes, stirring until a golden caramel forms.
5
Add the sliced bananas to the skillet, tossing gently over high heat for around 2 minutes or until they are softly caramelized and golden brown.
6
Remove from heat, stir in the rum, and allow the mixture to cool slightly.
7
In a generously buttered 10"x12.5" baking dish, arrange the torn bread pieces at the bottom, then spoon the caramelized bananas over them.
8
Cover the banana layer with the brushed slices of bread, arranging them in a single layer.
9
Pour the egg mixture evenly over the bread and bananas, ensuring everything is well-coated. Press the bread down slightly for even absorption.
10
Let the mixture stand at room temperature for 30 minutes to allow the bread to soak up the custard.
11
Bake in the preheated oven for 35-45 minutes, or until the pudding is puffed and golden brown on the top, yet still moist in the center.
12
For the Chocolate Rum Sauce, combine finely chopped bittersweet chocolate, milk, and dark rum in a medium stainless steel bowl placed over gently simmering water. Stir until the mixture is smooth and the chocolate is fully melted—make sure the bottom of the bowl does not touch the water.
13
Serve the warm bread pudding drizzled with chocolate rum sauce. Enjoy your decadent dessert!
Nutrition Information
22.5
Fat
43.75
Carbs
7.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this recipe?
The recipe is called Decadent Caramelized Banana Rum Bread Pudding with Rich Chocolate Rum Sauce.
What type of bread is recommended for this bread pudding?
Challah or egg bread sliced into 1/2-inch pieces is recommended.
How many servings does this recipe provide?
This recipe makes 8 servings.
What temperature should the oven be set to?
Preheat your oven to 325°F (160°C).
How should the bananas be prepared?
The bananas should be peeled, sliced, and then caramelized in a skillet with butter and sugar.
How long should the mixture sit before baking?
The mixture should stand at room temperature for 30 minutes to allow the bread to soak up the custard.
What are the ingredients for the custard mixture?
The custard consists of eggs, whole milk, 18% cream, granulated sugar, cinnamon, grated nutmeg, vanilla, and a pinch of salt.
How do I make the chocolate rum sauce?
Combine bittersweet chocolate, milk, and dark rum in a bowl over simmering water and stir until smooth.
What kind of chocolate is best for the sauce?
Bittersweet chocolate, either finely chopped from a bar or in chip form, is best.
How many eggs are required for the recipe?
The recipe requires 6 large eggs.
Can I use margarine instead of butter?
Yes, you can use either butter or margarine for caramelizing the bananas.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much fat is in one serving?
There are 22.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 43.75 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 7.5 grams of protein.
How long does the bread pudding need to bake?
Bake for 35-45 minutes until puffed and golden brown.
What size baking dish should I use?
A 10-inch by 12.5-inch baking dish is recommended.
Do I need to toast the bread first?
Yes, the bread should be sliced and toasted before being used in the recipe.
Can I use a vanilla bean instead of extract?
Yes, you can use either 1 teaspoon of vanilla extract or the seeds scraped from one vanilla bean.
What type of rum is used for the bananas?
You can use 2 tablespoons of either dark or light rum for the banana mixture.
Is the rum in the chocolate sauce mandatory?
The dark rum in the sauce is optional but added for enhanced flavor.
What is the texture of the finished pudding?
The pudding should be puffed and golden brown on top while remaining moist in the center.
How do I layer the bread and bananas?
Place torn bread pieces on the bottom, spoon bananas over them, and top with butter-brushed bread slices.
What spices are included in the recipe?
The recipe uses ground cinnamon and grated nutmeg.
How long do I cook the sugar for the caramel?
Cook the sugar in melted butter for about 2-3 minutes until a golden caramel forms.
What kind of cream is used?
The recipe calls for 2 cups of 18% cream, also known as heavy cream.
How should the pudding be served?
Serve the bread pudding warm, drizzled with the chocolate rum sauce.
How many medium bananas are needed?
You will need 4 medium ripe bananas.
What is the purpose of pressing the bread down after pouring the custard?
Pressing the bread down slightly ensures even absorption of the custard mixture.
What should I avoid when melting the chocolate for the sauce?
Make sure the bottom of the bowl does not touch the simmering water to prevent the chocolate from scorching.