BANANA BREAD PUDDING WITH RUM SAUCE Recipe
Posted on October 7, 2011 by The Southern Lady
Bread pudding is a favorite dessert at my house. My family loves it and I love to make it. I like to experiment with bread pudding. This one turned out great. I always use biscuits in my bread pudding.
8 cold biscuits, crumbled in chunks or 4 cups (I use leftover biscuits I make and mine are pretty good sized biscuits. If you used canned, I would use 10 biscuits)
- 1 cup hot water
- 1 cup brown sugar
- 1/4 cup butter or margarine or 4 tablespoons, melted
- 2 teaspoons vanilla flavoring
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup raisins
- 1/2 cup evaporated milk
- 1 cup nuts (I used walnut pieces)
- 3 bananas, sliced (You can sprinkle bananas or dip bananas in lemon juice if you don’t want them to turn dark in the recipe)
- Crumble biscuits into a large bowl and add hot water. Set aside. In a smaller bowl, whisk together brown sugar, melted butter, vanilla, nutmeg, cinnamon, milk and eggs and set aside. Spray a two quart casserole dish and layer 1/3 the biscuits in the bottom. Add a layer of sliced bananas, raisins, and nuts. Make 3 layers ending with raisins, bananas and nuts on top. Pour the milk, eggs, butter and spices over the casserole. Bake in a preheated 350 degree oven for 45 – 50 minutes. Makes about 8 – 10 servings.
- Rum Sauce
- 1 1/2 cups powdered sugar
- 1/2 cup or 1 stick butter or margarine melted
- 2 tablespoons rum or 2 teaspoons rum extract
Mix well with mixer and serve over bread pudding. Store leftover sauce in refrigerator and reheat in microwave. Makes about 1 cup sauce. ENJOY!
Note: You can use all three sauces on any of these puddings.