1/2teaspoonkosher salt, reduce if using salted butter
1/4cupwhipping cream
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Instructions
Preheat oven to 350F.
In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
Butter a 2-quart baking dish and place it onto a baking sheet.
Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.
Notes
Be sure to read the notes above this recipe card, where I share some valuable tips, options, substitutions and variations for this recipe!