Every year on Christmas I make a bread pudding with a bourbon sauce. It’s my mom and Aunt’s favorite! They love it so much that now I have to make a large pan of it so that there is enough for both of them to take a big piece home for themselves.
So, since it was National Banana Bread Day, I knew I didn’t want to make a traditional banana bread, but instead a banana bread pudding since my family loves my bread pudding.
That’s when I came up with a Caramelized Banana Croissant Bread Pudding with a Rum Caramel Sauce and Walnuts. This one was definitely a winner!
I used croissants, which I got right from the bakery section in the supermarket, instead of regular bread so the bread itself is very buttery. As if we need more calories. Lol!
But the result was a bread pudding that was so moist, so rich, so delicious!
I used individual ramekins to make them. This recipe is for four servings. I liked that each person had there own. It made it a little more personal.
I sliced the bananas and placed them on top of the pudding after it was baked then used a torch to caramelize them. But you can easily put them bananas on before you bake them as well. That way they cook with the pudding.
For the sauce, I added a couple of tablespoons of rum, which tasted incredible with the caramel. I used a regular rum, but a flavored rum or a banana liquor would also do the trick.
Definitely try this banana bread pudding for your next family gathering!
Bread Pudding:
4 day old croissants
2 Eggs
3 tbsp sugar
1/2 tsp vanilla
1 cup heavy cream
1 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
4 tbsp melted butter
2-3 bananas
4 tsp sugar
1/2 cup chopped walnuts
Caramel Rum Sauce:
1 cup sugar
1 1/2 cup heavy cream
1 tsp salt
3 tbsp butter
2 tbsp rum
Cut croissants into small squares and add them to a mixing bowl. In a separate bowl mix eggs, cream, milk, sugar, vanilla, salt, cinnamon and nutmeg. Pour mix on top of the croissants. Mix until the bread is completely covered with the egg mixture.
Place one tablespoon of melted butter in each of four ramekins. Then divide bread pudding mixer between the ramekins. Place the dishes in a larger pan. Pour hot water into the pan until it reaches half way up the dishes.
Bake in a 350 degree oven for about 45 minutes or until the puddings are set.
Slice the bananas by peeling off the top 1/4 of the banana so that 3/4 of the peel still remains. This makes it easier to slice. Slice banana while still in the peel lengthwise into about 1/4 inch strips. Then peel off the remaining peel so that the spices come out. Cut the strips in half and divide between 2 ramekins. Repeat with second banana and place strips on the last 2 ramekins. If you need more strips repeat with a third banana. Sprinkle 1 tsp of sugar over the bananas in each dish. Use a handheld torch to brûlée the tops.
For the caramel sauce, In a saucepan, place the sugar over medium heat. Let the sugar melt completely. Stir slowly as it melts and turns Amber. When all of the sugar is dissolved, add the heavy cream. Stir. Then add the butter and salt. When the butter is melted, turn off the heat and add the rum. Let it cool slightly.
Pour some of the sauce on top of each bread pudding. Top with walnuts.
