Ingredients for Banana Coconut Bread Pudding With Rum Sauce
- 4 cups cubed stale bread
- 4 large eggs
- 3 ripe mashed bananas
- 1 teaspoon ground cinnamon
- 1 (14 ounce) can sweetened condensed milk
- 1 cup shredded coconut
- 1/2 cup (1 stick) unsalted butter + 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup chopped walnuts
- 2 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons dark rum (optional)
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How to Make Banana Coconut Bread Pudding With Rum Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 4 cups cubed stale bread, 4 large eggs, 3 ripe mashed bananas, 1 teaspoon ground cinnamon, 1 (14 ounce) can sweetened condensed milk, 1 cup shredded coconut, 1/2 cup (1 stick) melted unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt.
- Stir until well combined. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
- Pour the mixture into a greased 9x9 inch baking pan.
- Evenly sprinkle 1/2 cup chopped nuts (pecans or walnuts recommended) over the top.
- Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the rum sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1/2 cup packed brown sugar, 1/2 cup heavy cream, and 1/2 cup milk.
- Bring to a gentle boil, then reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency, stirring frequently.
- Remove from heat and stir in 2 tablespoons of dark rum (optional).
- Serve the warm bread pudding generously drizzled with the rum sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
119g
Fat
52g
Carbs
14g