Banana Bread Pudding with Rum Sauce

Products Used
Banana Bread Pudding with Rum Sauce Imperial


Banana Bread Pudding

  • 4 large eggs
  • 3/4 cups (150g) Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon (2g) cinnamon (Vietnamese preferred)
  • 1/2 (3g) teaspoon salt
  • 1 cup (240g) milk
  • 1 cup (240g) whipping cream
  • 8 slices day old bread, about 8 cups (280g)
  • 4 regular-sized bananas, ripe

Rum Sauce


  1. In a bowl large enough to hold all ingredients whisk eggs until well blended. Add sugar and whisk rapidly until smooth.
  2. Add vanilla, cinnamon, and salt. Whisk in milk and whipping cream.
  3. Replace whisk with rubber or wooden spatula.
  4. Cut bread slices in about 8-10 pieces. Add to above.
  5. Mixture will be very wet-looking. Let it sit for 20 minutes and stir occasionally. Meanwhile, turn oven to 340°F.
  6. Cut bananas in about 1/6-inch-thick slices and add to mixture.
  7. Optional but for easy removal from oven line an 8 X 8-inch (or 9 X 9-inch) pan with aluminum foil.
  8. Brush with melted butter and sprinkle with granulated sugar.
  9. Transfer mixture to prepared pan and place in oven.
  10. Bake for about 45-50 minutes or until center has puffed and is set.  
  11. For Rum sauce cut butter in slices, place in a bowl large enough to hold all ingredients and place over low simmering water.
  12. Once butter is melted remove from heat and whisk in sugar. Once well combined rapidly whisk in egg. Return over low simmering water and whisk until mixture has reached 165°F.
  13. Remove from heat.
  14. Whisk in desired amount of Rum.
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