Banana Rum Brioche Bread Pudding

Follow our step-by-step guide on how to make Banana Rum Brioche Bread Pudding.

1. Step 1

   Preheat your oven to 350°F (175°C). Lightly spray a 9x12-inch glass baking dish with cooking spray.

2. Step 2

   Spread the brioche bread cubes on an ungreased baking sheet and bake for 5 to 7 minutes, stirring occasionally, until they are toasted. Remove from the oven and set aside.

3. Step 3

   In a large bowl, whisk together the eggs, white sugar, and 1/8 teaspoon of salt until well combined.

4. Step 4

   In a medium saucepan, bring the heavy whipping cream and half-and-half to a simmer. Remove from heat and gradually whisk some of the hot cream mixture into the egg mixture to temper the eggs. Continue adding the cream mixture slowly while whisking until fully combined. Stir in the vanilla extract and set the custard aside to cool.

5. Step 5

   In a large skillet over medium-high heat, combine the dark brown sugar and unsalted butter. Whisk until the butter is melted and the mixture is smooth. Add the rum, lemon juice, and 1/4 teaspoon of salt, then toss in the sliced bananas until they are well coated. Remove from heat.

6. Step 6

   In the prepared baking dish, layer 1/3 of the toasted bread cubes, followed by half of the banana mixture. Repeat with another layer of 1/2 of the remaining bread, the rest of the banana mixture, and finish with the remaining bread cubes. Pour the custard over the top, pressing down on the bread occasionally to ensure it absorbs the liquid. Let the pudding sit for 30 minutes.

7. Step 7

   Cover the dish with aluminum foil and place it inside a larger baking pan. Fill the larger pan with warm water until it reaches halfway up the sides of the pudding dish.

8. Step 8

   Bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 45 minutes, or until the pudding has puffed up and the center is set. Once done, remove from the water bath and let it stand for 15 minutes before serving.

9. Step 9

   For the caramel sauce, add powdered sugar to a heavy saucepan and cook over medium-high heat without stirring until it begins to melt and caramelize, about 3 to 4 minutes. Stir until smooth, then add 1 cup of cream, rum, and salt, stirring until combined. Finally, stir in the remaining 1/4 cup of cream and butter until the sauce is smooth. Serve warm over the bread pudding.