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The Boat Shed Kitchen

Banana Bread Pudding

This luscious Banana Bread Pudding is made with soft challah soaked in a spiced custard and baked to golden perfection, then topped with a buttery banana-rum sauce. It’s the ultimate warm dessert for family dinners, holidays, or anytime you’re craving a hug in a bowl.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 16 oz loaf Challah bread cut into 1-inch cubes
  • 4 cups milk
  • 5 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup sugar
For the Sauce
  • ½ cup butter
  • 1½ cups brown sugar packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ teaspoon rum extract
  • ½ cup heavy cream
  • 3 bananas sliced

Method
 

  1. In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla together.
  2. Add bread cubes and stir to coat. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°F and grease an 11x7-inch baking dish.
  4. Pour soaked bread mixture into dish, cover with foil, and bake 55–60 minutes until set.
  5. In a skillet, melt butter. Add brown sugar,
  6. Add heavy cream and stir to combine.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-bread-pudding/

Notes

  • Challah bread works best for its soft yet rich texture, but brioche or French bread also works.
  • For a stronger rum flavor, replace the extract with a splash of real dark rum.
  • If you like crispy edges, uncover the pudding for the last 10 minutes of baking.