Banana Bread Pudding with Spiced Rum Sauce (Easy & Warm Dessert)

There’s something incredibly comforting about warm bread pudding fresh out of the oven, especially when it’s soaked in rich custard and smothered in a buttery banana rum sauce.

This banana bread pudding with spiced rum sauce has quickly become one of my favorite go-to desserts when I want to bring everyone to the table with a big smile.

Whether it’s for a chilly weekend, a holiday brunch, or a last-minute dessert that feels gourmet, this dish never fails to impress—without being complicated.

Why I Love This Banana Bread Pudding

I love this dessert because it’s equal parts cozy and indulgent.

The challah bread soaks up the cinnamon-spiced custard like a dream, becoming fluffy inside and slightly crisp on the edges.

But what really takes it over the top is the warm banana rum sauce.

The moment that sauce hits the pudding, it creates magic.

It’s one of those dishes that make your kitchen smell like home.

Plus, it can be prepped in advance and finished just before serving!

What You’ll Need (Ingredient Highlights)

Challah bread: Slightly sweet, eggy bread with a soft texture. Perfect for absorbing custard.

Eggs and milk: The base for our rich, creamy custard.

Cinnamon and vanilla: Classic warm spices for that nostalgic flavor.

Bananas: Fresh sliced bananas add a natural sweetness and tropical twist to the sauce.

Brown sugar and butter: Together, they create a deep caramel flavor in the sauce.

Spices (nutmeg, cloves): A little goes a long way for warm, spiced notes.

Rum extract: Gives the illusion of real rum flavor without the alcohol.

Heavy cream: Adds richness and silkiness to the sauce.

Pro Tips Before You Start

Use day-old bread: Slightly stale challah absorbs the custard better than fresh bread.

Let it soak: Don’t skip the 1-hour chilling step—this helps the bread fully absorb the liquid.

Watch the sauce: Stir constantly while making the sauce to avoid burning the sugar.

Serve warm: This dessert is at its best when served hot with sauce drizzled right before eating.

How to Make Banana Bread Pudding with Spiced Rum Sauce

Step 1: Prepare the Custard Mixture

In a large mixing bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla until smooth.

Step 2: Soak the Bread

Add the challah bread cubes into the bowl.

Stir gently to coat all the bread evenly in the mixture.

Cover and refrigerate for about 1 hour to allow the bread to soak up the custard.

Step 3: Preheat and Prep

Preheat your oven to 350°F (175°C).

Grease or spray an 11×7 inch baking dish with non-stick spray.

Step 4: Bake the Pudding

Pour the soaked bread (including any remaining liquid) into the prepared baking dish.

Cover the dish with foil and bake for 55–60 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and let it rest while you prepare the sauce.

Step 5: Make the Spiced Banana Rum Sauce

In a skillet over medium heat, melt the butter until fully liquified.

Add in the brown sugar, cinnamon, nutmeg, and cloves.

Stir constantly until the sugar dissolves and becomes syrupy.

Pour in the heavy cream and stir until fully combined.

Step 6: Add the Bananas and Rum Flavor

Gently stir in the banana slices and rum extract.

Let it cook for a minute or two until bananas soften slightly, but not mushy.

Step 7: Assemble and Serve

Pour the warm banana rum sauce over the baked bread pudding.

Serve immediately while everything is hot.

Add a scoop of vanilla ice cream on top for an extra indulgent twist.

What to Serve It With

This banana bread pudding is delicious on its own, but here are a few ideas to serve it up:

Vanilla ice cream or whipped cream

Toasted pecans or walnuts for crunch

A sprinkle of powdered sugar

Fresh berries or extra banana slices

Strong coffee or dessert wine

Variations / Substitutions

Swap the bread: Use brioche, croissants, or even cinnamon rolls instead of challah.

Go dairy-free: Substitute plant-based milk, coconut cream, and vegan butter.

Add nuts or chocolate: Mix in chopped nuts or chocolate chips for texture.

Make it boozy: Replace rum extract with real dark rum if you want a grown-up dessert.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Microwave individual portions or warm in a 300°F oven for about 10 minutes.

Freeze: You can freeze baked (but unsauced) bread pudding for up to 2 months.

Thaw and reheat before serving with fresh sauce.

FAQs

Can I make this ahead of time?
Yes! Assemble the bread pudding the night before and bake the next day.

Make the sauce fresh when serving.

What if I don’t have rum extract?
You can omit it or use vanilla extract instead.

Or try a splash of maple syrup for added depth.

Do the bananas turn mushy in the sauce?
They’ll soften, but that’s part of the charm!

For firmer texture, add them just before serving.

Can I use banana bread instead of challah?
It may be too soft and sweet, but you could reduce the sugar and adjust bake time.

How can I make this gluten-free?
Use your favorite gluten-free bread and ensure all ingredients (like extract) are GF-certified.

Do I have to use all the sauce?
Nope! Drizzle as much or as little as you like—leftover sauce is great over pancakes or ice cream.

Can I double the recipe?
Absolutely. Use a 9×13 dish and bake a bit longer, checking for doneness with a knife.

Final Thoughts

This banana bread pudding with spiced rum sauce is one of those desserts that feels like a warm hug in a bowl.

It’s cozy, rich, and surprisingly easy to put together.

Perfect for gatherings, holidays, or anytime you need something sweet and special.

Trust me—once you pour that buttery banana sauce over the soft custard bread, you’ll be hooked.