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Banana Rum Croissant Bread Pudding
Banana rum croissant bread pudding is a decadent dessert that combines the rich flavors of ripe bananas, buttery croissants, and a hint of rum. The croissants are torn into chunks and soaked in a custard made from eggs, milk, sugar, and a splash of rum. This mixture is then baked until golden and slightly crispy on top, while remaining soft and custardy inside. The result is a luscious, indulgent pudding with a delightful balance of sweet, creamy, and slightly boozy flavors. It’s often served warm, with a drizzle of caramel sauce and chopped walnuts or even a scoop of vanilla ice cream on the side.
Banana Rum Croissant Bread Pudding
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Banana rum croissant bread pudding is a decadent dessert that combines the rich flavors of ripe bananas, buttery croissants, and a hint of rum. The croissants are torn into chunks and soaked in a custard made from eggs, milk, sugar, and a splash of rum. This mixture is then baked until golden and slightly crispy on top, while remaining soft and custardy inside. The result is a luscious, indulgent pudding with a delightful balance of sweet, creamy, and slightly boozy flavors. It’s often served warm, with a drizzle of caramel sauce and chopped walnuts or even a scoop of vanilla ice cream on the side.
Ingredients
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Croissants (up to 4 days old)
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1 cup heavy cream
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1 cup milk
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2 large eggs
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3 tbsp granulated sugar
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3 tbsp light brown sugar
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½ tsp vanilla or cinnamon butter extract
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1 tsp salt
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1 tsp cinnamon
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1 tsp nutmeg
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2-3 bananas
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4 tsp granulated sugar (for sprinkling on bananas)
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½ cup chopped walnuts
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1 cup granulated sugar
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1½ cup heavy cream
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1 tsp salt
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3 tbsp butter
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2 tbsp rum
Bread Pudding
Caramel Sauce
Directions
Preheat oven to 350. 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.