BANANA BREAD PUDDING WITH RUM SAUCE
Banana 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.
Banana bread pudding is easy and delicious and the rum sauce is wonderful.
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!
Don’t forget to pin banana bread pudding.
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You might also like my Kentucky Bread Pudding with Bourbon Sauce or my Apple Bread Pudding with Vanilla Sauce.
Note: You can use all three sauces on any of these puddings.
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