There’s something irresistibly comforting about bread pudding—it’s like a warm hug in dessert form. This banana and rum raisin version takes that classic coziness to a whole new level. The ripe bananas add natural sweetness and creaminess, while the rum-soaked raisins bring a subtle boozy kick that feels just a little indulgent.
Ingredients
Bananas are one of my greatest passions—growing them, cooking with them, even understanding their unique qualities. For this Banana and Rum Raisin Bread Pudding, each ingredient is chosen to complement the sweet, rich flavor of ripe bananas. Here’s what you’ll need to create this heartwarming dessert:
For The Rum Raisin Soak
- 1/2 cup raisins
- 1/4 cup dark rum
- 2 tablespoons water
Start by infusing those plump raisins with a boozy twist of rum. This small step enhances the richness of the overall dish.
For The Bread Pudding
- 4 cups brioche bread, cubed (preferably day-old)
- 1 large banana, sliced into thin rounds
- 2 tablespoons unsalted butter, melted
The soft texture of brioche pairs beautifully with ripe bananas, which add a creamy sweetness that comes through in every bite.
For The Custard Mixture
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups whole milk
- 1/2 cup heavy cream
This creamy mixture ties the entire pudding together. I love how the cinnamon and nutmeg bring out the flavor of the bananas in the bread pudding.
Tools And Equipment Needed
As someone who loves everything bananas, I’ve learned that having the right tools can make creating banana-infused recipes, like this Banana and Rum Raisin Bread Pudding, a breeze. Here’s what I use to bring this cozy dessert to life:
- Mixing Bowls: I use at least two—one for soaking the raisins in rum and another for mixing the custard. Medium and large bowls work perfectly.
- 9×13 Baking Dish: A sturdy ceramic or glass baking dish is ideal for even baking and helps showcase those layers of golden bread pudding.
- Measuring Cups and Spoons: For precise measurements of the milk, cream, sugar, and spices that ensure consistent flavor every time.
- Whisk: A whisk is my go-to for blending the custard mixture until it’s luxuriously smooth and creamy.
- Small Saucepan: To gently heat the rum and water mixture when soaking the raisins. This step helps soften the raisins and infuses them faster.
- Serrated Knife: Perfect for cutting the brioche bread into even cubes without compressing it.
- Cutting Board: For slicing those sweet, ripe bananas. I always use my favorite cutting board dedicated to fresh produce.
- Rubber Spatula: To fold the bread, sliced bananas, and custard together without breaking everything apart. Bananas can be delicate!
- Fine-Mesh Strainer (Optional): If you prefer a smoother custard, a strainer will remove any eggy bits for a velvety texture.
- Large Spoon or Ladle: For evenly pouring the custard over the bread and banana layers.
- Oven Mitts: Safety first—this is essential for handling the hot baking dish once your pudding is bubbling and golden.
These tools are staples in any banana lover’s kitchen. They streamline the process, letting me focus on what matters most: creating a dessert that tastes just as comforting and indulgent as it smells.
Directions
Let’s transform those overripe bananas into a creamy, indulgent bread pudding! With a little prep and patience, this recipe becomes a showstopper dessert. Here’s how to bring it all together:
Prep
- Soak the Raisins: In a small saucepan, combine 1/2 cup dark rum, 1/2 cup water, and 3/4 cup raisins. Heat over medium until the liquid starts to steam, then remove from heat. Let the raisins soak for 30 minutes to absorb the rum’s rich flavor. Strain and set aside.
- Prep the Bananas: Slice 3 medium ripe bananas into 1/4-inch rounds. These golden beauties add pockets of natural sweetness and creaminess throughout the pudding.
- Prepare the Bread: Cut a 1-pound loaf of brioche bread into 1-inch cubes. Spread the cubes on a baking sheet to dry out slightly while you prep other ingredients. Stale bread soaks up the custard better!
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix the Custard: In a large mixing bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups whole milk, and 1 cup heavy cream. Whisk until smooth and fully combined. This custard base will bind everything beautifully.
Now we’re ready to assemble! Stay tuned for the next steps.
Assemble
This is where the magic happens as we bring the bread pudding together. With the ripe bananas front and center, every layer becomes an ode to their natural sweetness.
Layer The Bread, Bananas, And Raisins
I begin by greasing my 9×13 baking dish lightly with butter to prevent sticking. Then, I spread half of the brioche cubes evenly at the bottom of the dish. Next, I take my sliced bananas—perfectly ripe for maximum flavor—and add a layer on top of the bread. Their creaminess will melt beautifully into each bite.
Now comes the rum-soaked raisins, which I lovingly scatter over the bananas. These little gems carry all the flavors of the rum without overwhelming the dish. I repeat these layers with the remaining bread, bananas, and raisins, pressing gently to ensure everything is evenly packed and ready for the custard to soak through.
Pour The Custard Mixture
Once the layers are set, I take the silky custard mixture I prepared earlier. Slowly, I pour it over the bread layers, ensuring every piece of brioche and every banana slice is bathed in the creamy mixture. I use the back of a spoon to press down gently, helping the custard seep through to the bottom.
Then, I let the assembled dish rest for about 15 minutes. This gives the bread time to absorb the flavors of the custard and helps everything meld into one rich, indulgent pudding.
Bake
Once the layers of our Banana and Rum Raisin Bread Pudding are resting harmoniously in the baking dish, it’s time to bake this heavenly creation. I always say the key to a perfect banana dessert is understanding how the creamy sweetness of bananas transforms during baking.
Baking Time And Temperature
Preheat your oven to 350°F, if it’s not already warmed up. Place the pudding in the center of the oven to ensure even heating. Bake it for 40-45 minutes, or until the top turns golden and slightly crisp. You’ll know it’s done when the custard is fully set and a knife inserted into the center comes out clean. As it bakes, the bananas will caramelize wonderfully, adding those deep, rich banana notes I adore so much.
Cool And Serve
As someone who adores bananas and the magic they bring to recipes, this is the moment I always look forward to. Once the Banana and Rum Raisin Bread Pudding comes out of the oven, the first thing I do is set it on a cooling rack. You’ll notice the golden, crisp top and the caramelized edges where the bananas have released their natural sugars. The aroma is nothing short of intoxicating—warm rum, creamy bananas, and sweet spices mingling in the air. It takes everything in me not to dive in immediately!
Cooling the pudding properly is key. Let it rest on the rack for at least 15-20 minutes. This short wait helps the custard firm up, so the pudding can be served in neat slices rather than a runny mess. It’s also the perfect time to appreciate how the bananas have transformed from soft slices into silky pockets of tropical goodness.
When serving, I like to scoop generous portions into bowls. For an extra treat, you can drizzle a little caramel sauce or a dollop of whipped cream on top. The contrast of cool creaminess with the warm bread pudding is divine. If you’re anything like me and enjoy highlighting the star ingredient—bananas—try slicing fresh bananas over the pudding just before serving. The slight tang of fresh fruit adds a lovely brightness.
Make-Ahead Instructions
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As someone who adores bananas and keeps my kitchen brimming with them, I know the beauty of planning ahead, especially for a dessert as irresistible as Banana and Rum Raisin Bread Pudding. Preparing this dish in advance not only saves time but also allows the flavors to deepen, giving you a dessert that bursts with the creamy sweetness of bananas and the warmth of rum-soaked raisins. Here’s how I recommend making it ahead:
- Soak the Raisins Early
Begin by soaking the raisins in the rum and water mixture at least a day ahead. Store them in an airtight container in the fridge. This extra time lets the raisins absorb the rum fully, making them plump and flavorful. Trust me, this step amps up the overall taste beautifully.
- Prepare the Bread and Banana Layers
Slice the bananas and cut your brioche into cubes a day in advance. To prevent the banana slices from browning, toss them with a light sprinkle of lemon juice. Store them in separate airtight containers in the refrigerator to keep them fresh and ready to go.
- Make the Custard Mixture
Whisk together the eggs, sugars, vanilla, spices, milk, and cream. Pour this silky custard mixture into a covered pitcher or container and place it in the fridge. Giving the custard time to chill melds the spices with the creamy base, enhancing the flavor.
- Assemble and Refrigerate
If you’re planning to bake the bread pudding later in the day or the next day, assemble it completely in the greased baking dish. Layer the brioche cubes, bananas, and rum-soaked raisins, then carefully pour the custard over the top. Press down gently to ensure the bread absorbs the custard. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. I love this step because the longer the bread soaks, the more luscious and rich the pudding becomes.
- Bake When Ready
When you’re ready to bake, remove the dish from the fridge and let it sit at room temperature for about 20 minutes while your oven preheats to 350°F. This helps ensure even baking. Bake it as instructed until the top turns golden and the aroma of warm bananas fills your kitchen.
With these make-ahead tips, you can spend less time prepping and more time enjoying your banana-inspired masterpiece. You’ll be amazed by how the extra time enhances the pudding’s creamy, comforting flavors, making it a dessert worth savoring bite by bite.
Tips For The Best Banana And Rum Raisin Bread Pudding
As someone who grows bananas and adores experimenting with banana recipes, I’ve learned a thing or two about coaxing the best flavor out of this incredible fruit. Here are my top tips to ensure your Banana and Rum Raisin Bread Pudding turns out as lush and comforting as it should be:
1. Choose the Right Bananas
For this recipe, select ripe bananas that have a few brown spots on the peel. These bananas are at their sweetest, delivering natural sugar and a creamy texture that blends perfectly into the bread pudding. Avoid using green or underripe bananas, as they lack the depth of flavor needed for this dessert.
2. Soak the Raisins Extra Long
The rum-soaked raisins are key to adding a punch of flavor. I recommend soaking them for at least 30 minutes, but if you can, soak them overnight for the best results. Longer soaking allows the raisins to fully plump up and absorb the rum, creating bursts of flavor in every bite.
3. Go for Freshly Baked Bread
Using slightly stale bread, like brioche or challah, is traditional for bread pudding because it soaks up custard well. However, if you’re working with fresh bread, cube it and toast it lightly in the oven for 5-10 minutes at 300°F to help it absorb the custard without becoming mushy.
4. Add Bananas in Layers
When assembling the bread pudding, distribute the sliced bananas in layers instead of clustering them in one area. This ensures every serving has the right balance of bread, bananas, and raisins. As the pudding bakes, the bananas caramelize and infuse the entire dish with their sweet, buttery essence.
5. Press Gently But Firmly
After pouring the custard over the bread and layers, press down lightly with clean hands or a spatula. This step ensures the custard soaks evenly into the bread layers, preventing dry spots. It also helps the dessert set into a cohesive, indulgent pudding.
6. Use Brown Sugar and Spices Wisely
When making the custard, don’t skimp on the brown sugar, cinnamon, nutmeg, and vanilla extract. These flavors marry beautifully with bananas and rum, creating layers of warmth and richness in the pudding. Measure carefully to strike that perfect balance.
7. Don’t Rush the Resting Time
Allow the assembled pudding to rest for at least 15 minutes before baking. This resting step lets the bread fully absorb the custard, resulting in a silky texture. It also gives the flavors time to meld, so your pudding will taste better with every bite.
8. Watch for the Golden Top
When baking, keep an eye on the top of the pudding. A golden-brown crust signals perfection. If the crust browns too quickly, loosely tent the dish with aluminum foil to prevent over-browning while the center continues to set.
9. Cool Before Slicing
Once baked, resist the urge to dig in immediately. Let the bread pudding cool on a rack for 15-20 minutes. This cooling step ensures the slices hold their shape when served while still being warm and inviting.
10. Experiment With Toppings
While this pudding is delicious on its own, I love elevating it with toppings. A drizzle of salted caramel sauce or a dollop of whipped cream enhances the dish’s decadence. You can also sprinkle chopped nuts or add fresh banana slices for extra visual appeal and texture.
By following these tips, you can highlight the natural creamy sweetness of bananas and create a Banana and Rum Raisin Bread Pudding that delights in every way.
Conclusion
There’s something so satisfying about combining simple ingredients like bananas, rum-soaked raisins, and brioche bread to create a dessert that’s both comforting and indulgent. This Banana and Rum Raisin Bread Pudding is a true treat that brings warmth and joy to any table.
Whether you’re making it for a special occasion or just because you’re craving something sweet, this recipe is sure to impress. Don’t forget to have fun experimenting with toppings and make it your own. I hope you enjoy every bite as much as I do!
