White Chocolate Banana Bread Pudding with dark chocolate rum sauce

By • March 20, 2011 • 0 Comments

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Author Notes: I have a fascination with bread puddings and try them at different places as often as possible. Bread puddings are so open to interpretation and i love seeing the nuances between different interpretations. yellowforks

Serves 8-12 hungry folks

Bread Pudding

  • 1 loaf day-old French bread
  • 2-3 ripe bananas
  • 4 eggs
  • 2 cups heavy cream
  • 1 cup raw cane or turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup raisins
  • 2-3 tablespoons butter
  • 6 ounces white chocolate (chopped into small pieces)
  • 2 shots dark rum
  • 1 cup toasted pecans (chopped)
  1. In a heavy sauté pan, melt 2-3 tbs. of butter
  2. Add 2-3 bananas (sliced) and saute for 2-3 minutes on medium high heat
  3. Add 1/4 cup of turbinado sugar and saute for additional 1-2 minutes
  4. Remove from heat, add 2 shots of rum and ignite. After alcohol burns off, set aside and combine other ingredients.
  5. In a large bowl, whisk together eggs, sugar and cream.
  6. Combine vanilla extract, cinnamon, nutmeg, raisins, white chocolate and bread cubes in bowl. Add bananas to mixture.
  7. Pour mixture into a baking dish (9"x13" for a thick bread pudding. If using a larger dish, reduce cook time to avoid drying out). Top with toasted pecans and bake @ 350 F for about an hour.

Dark chocolate rum sauce

  • 3/4 cups heavy cream (or half and half)
  • 8 ounces dark chocolate (at least 75% cacao)
  • 1/4 cup dark rum
  • 1 teaspoon vanilla extract
  1. Melt butter over double boiler or low heat
  2. Add chocolate to melt
  3. Add cream and rum to mixture. Combine and serve over bread pudding
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