Lauren Gaskill

Encouraging women to live in faith and joy

Banana Rum Raisin Bread Pudding

• 23 Comments

You know that scene from Pirates of the Caribbean, where Jack Sparrow is complaining about the rum being gone?

Banana Rum Raisin Bread Pudding

Throughout the movie, there are several “why’s the rum always gone” scenes, and I always empathize with Jack in these moments because, well … I can imagine being a pirate isn’t always very fun. And sometimes you need a little rum to take the edge off when people are chasing you with swords and guns.

I personally love rum. No, I don’t drink it by itself or in large amounts, but I use it in a lot of my baking and cocktail recipes. With rum a little goes a long way. That’s why I still have a little left in the two bottles my husband and I received on our honeymoon in Jost Van Dyke back in October 2014.

Banana Rum Raisin Bread Pudding

Banana Rum Raisin Bread Pudding

Like I said, I use rum all the time in baking. So when Canyon Bakehouse asked me to make a bread pudding using their delicious cinnamon raisin bread, I knew I was going to HAVE to find a way to work rum into the recipe. At first I was just going to make a raisin rum bread pudding but then I wondered — what if I added bananas? My decision was practically made for me when I spotted three mostly brown bananas in the pantry. Score.

I love this banana rum raisin bread pudding because it’s extra moist. Whoops, did I just say moist? For those of you with an aversion to the word moist … I’m sorry. Other than delicious, there’s no other word for this dish. Moist + delicious. See there? I said moist again. Maybe if I keep saying it people won’t hate it as much.

Banana Rum Raisin Bread Pudding

Regardless of how you feel about the word “moist,” I promise if you like bread, bananas, raisins and the baked flavor of rum, you’re going to love this recipe. With Christmas right around the corner, there’s still time to whip this up for one of your holiday celebrations!

Banana Rum Raisin Bread Pudding
Prep time:
Cook time:
Total time:
Ingredients
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rum
  • 1 teaspoon cinnamon
  • ½ cup sugar
  • 2 1/2 cups almond milk
  • 1 loaf Canyon Bakehouse raisin bread, cut into 1 1/2-inch chunks
Instructions
  1. Preheat oven to 350˚ F, grease a baking dish and set aside.
  2. Toast breadcrumbs in preheated oven for 10 minutes, turning halfway through for even baking.
  3. In a large bowl, whisk together eggs, mashed bananas vanilla, cinnamon and sugar until combined; whisk in almond milk. Add toasted bread to mixture, toss and set aside so bread can absorb the liquid, about 10 minutes.
  4. Transfer mixture to baking dish and bake until an inserted toothpick comes out clean, about 60 minutes. Let cool slightly before serving. Can be served warm or cold with a dusting of powdered sugar, whipped cream or scoop of vanilla ice cream.

 

Reader Interactions

Comments

  1. Annie says

    I always feel bad about using the m-word in my posts, but sometimes there’s no other word! One thing I wouldn’t feel bad about is makin’ myself a batch of this and nippin’ a little extra on the side. I love how this is made with extra rum from your wedding.

    Reply

  2. Kendra @ A Proverbs 31 Wife says

    Seriously? Moist has always equaled delicious to me! I never could understand the aversion 🙂
    That being said, I typically don’t use the word in my recipe posts because I’ve heard people say they won’t even make recipes that use the word… Totally cracks me up and I enjoy torturing my friends who cannot handle the word 🙂

    Reply

  6. Cheyanne @ No Spoon Necessary says

    I Love the pirates of the Caribbean movies! So yes, I know the scene(s) you are referring to! I am a huge fan of baking or cooking with rum, and this bread pudding looks Deeeeee-lish, Lauren! I love rum raisin anything, but the banana addition sounds amazing! This makes an acceptable breakfast right?! Because I want to eat this all day, every day! Cheers, doll! <3

    Reply

    • Lauren Gaskill says

      Haha we should get together and have a Pirates marathon sometime, m’dear! (Seriously though we should meet up in real life sometime.) You’re darn right this is an acceptable breakfast! I ate this for breakfast and dessert for like two days straight! 😉 XOXO

      Reply

  10. Meghan | Fox and Briar says

    Haha, I too try to avoid using the word moist when talking about food because I know it grosses some people out, but there is really no other word sometimes! And this banana rum bread pudding looks delicious either way. I love love love that you put rum in it, what a great flavor to add! I cook with booze often, but never rum, I’m going to have start, this looks too good!

    Reply

  16. Ben Maclain says

    I made my last bread pudding about 5 years ago, I guess. It was delicious, but it wasn’t so fancy. The combo of the bananas, rum, and cinnamon is so elegant. Perfect Christmas brunch, indeed. By the way, Merry Christmas!

    Reply

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