Banana Coconut Bread Pudding With Rum Sauce Recipes

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BANANA COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

RUM BANANA SAUCE



Rum Banana Sauce image

Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2 tablespoons maple syrup
2 large bananas, cut into 1/2-inch slices
1/2 teaspoon rum extract
Vanilla ice cream

Steps:

  • In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.

BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE



Coconut Bread Pudding with Rum Cream Sauce image

Categories     Bread     Sauce     Rum     Bake     Coconut     Simmer     Boil

Yield feeds 12

Number Of Ingredients 18

The Pudding
1 pound day-old Italian- or French-style bread
4 cups (1 quart) whole milk
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 large egg yolks
1/2 cup raisins
1 cup flaked coconut
1/4 cup butter, softened
2 tablespoons confectioners' sugar
The Sauce
1 cup heavy cream
1 cup confectioners' sugar
1/2 cup butter, cut in 8 pieces
2 tablespoons rum

Steps:

  • Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
  • Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
  • Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
  • Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
  • Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE



Banana Walnut Bread Pudding/Buttery Rum Sauce image

Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch

Provided by Manami

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 21

5 tablespoons unsalted butter
8 cups day-old white bread, such as French (toast if fresh) or 8 cups Italian bread, cut into 1-inch cubes (toast if fresh)
2 cups heavy cream
2 cups milk
4 large eggs
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 pinch freshly grated nutmeg
1 pinch salt
5 tablespoons banana liqueur
2 cups mashed ripe bananas, about 4 small
3/4 cup chopped walnuts, toasted
whipped cream, for garnish
fresh mint sprig, for garnish
8 tablespoons unsalted butter, melted
3/4 cup heavy cream
1 cup sugar
2 egg yolks, beaten lightly
1/3-1/2 cup rum, to taste

Steps:

  • BREAD PUDDING:.
  • Preheat the oven to 350ºF.
  • Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
  • Place the cubed bread in a large mixing bowl.
  • In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
  • Using a rubber spatula, toss to evenly distribute the butter.
  • Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
  • Pour the cream mixture over the bread cubes and stir to combine.
  • Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
  • Stir in the mashed bananas and walnuts.
  • Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
  • Prepare the Buttery Rums Sauce while the pudding is baking.
  • BUTTERY RUM SAUCE:.
  • In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
  • Remove from the heat immediately; do not allow the sauce to boil.
  • Add the rum, stir to combine, and allow to cool slightly.
  • Serve warm with Banana Walnut Bread Pudding.
  • (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
  • PRESENTATION:.
  • Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
  • Serve warm with Buttery Rum Sauce and whipped cream, if desired.

Nutrition Facts : Calories 945.3, Fat 52.2, SaturatedFat 27.7, Cholesterol 258.6, Sodium 649.9, Carbohydrate 104.7, Fiber 3.5, Sugar 58.9, Protein 13.9

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE



Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

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