Serves a Crowd

White Chocolate Banana Bread Pudding with dark chocolate rum sauce

March 20, 2011
0 Ratings
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)
  • Dark chocolate rum sauce
  • 3/4 cup heavy cream (or half and half)
  • 8 ounces dark chocolate (at least 75% cacao)
  • 1/4 cup dark rum
  • 1 teaspoon vanilla extract
In This Recipe
  1. Bread Pudding
  2. In a heavy sauté pan, melt 2-3 tbs. of butter
  3. Add 2-3 bananas (sliced) and saute for 2-3 minutes on medium high heat
  4. Add 1/4 cup of turbinado sugar and saute for additional 1-2 minutes
  5. Remove from heat, add 2 shots of rum and ignite. After alcohol burns off, set aside and combine other ingredients.
  6. In a large bowl, whisk together eggs, sugar and cream.
  7. Combine vanilla extract, cinnamon, nutmeg, raisins, white chocolate and bread cubes in bowl. Add bananas to mixture.
  8. 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.
  1. Dark chocolate rum sauce
  2. Melt butter over double boiler or low heat
  3. Add chocolate to melt
  4. Add cream and rum to mixture. Combine and serve over bread pudding

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