What happens when you combine bananas, rum, raisins, toasted pecans and custard? A decadent dessert that is perfect for the holiday season. One of the best bread puddings that I’ve ever had was at Bonton Cafe in New Orleans, which was served with a whiskey sauce. However, that whiskey sauce was way too strong for me, so this recipe, with its mild rum sauce is perfect for those of us who don’t like a particularly strong whiskey or bourbon taste in our desserts.
This recipe gives around 12-14 servings, so feel free to cut it in half. However, you’re gonna regret it the minute it gets over, so I would suggest making this large a batch. The rum sauce can be made up to 2 days in advance, and can be stored in the refrigerator for a few days. Just warm it up and drizzle on the bread pudding to serve!
Recipe adapted from Bon Appetit, March 1995
- 2/3 cup raisins or currants
- 4 tablespoons plus 1/2 cup dark rum
- 4 tablespoons (1/2 stick) butter
- 6 bananas, peeled, halved crosswise and then lengthwise
- 10 tablespoons sugar
- 4 cups whipping cream
- 8 large eggs
- 2 teaspoons vanilla extracts
- 2 large baguettes, dried, with crusts off, cut into cubes
- 1 cup chopped toasted pecans
- 1/2 cup (1 stick) unsalted butter
- 1 cup whipping cream
- 1 cup packed dark brown sugar
- Pinch of salt
- 4 tablespoons dark rum
FOR BANANA BREAD PUDDING:
- Combine raisins and 4 tablespoons rum in a small bowl. Let stand 20 minutes.
- Melt 4 tablespoons butter in heavy large skillet over medium heat. Add bananas and 4 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat.
- In a different bowl, combine whipping cream, eggs, vanilla extract and remaining 1/2 cup rum and 6 tablespoons sugar and whisk to blend.
- Preheat oven to 350°F. Butter 17 x 11-inch loaf pan. Arrange 1/3 of bread strips cubes in bottom of prepared pan. Make sure the bread cubes are packed tightly. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread cibes atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread cubes 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.
RUM SAUCE (Makes about 2 cups):
- 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.)