Brioche bread pudding with bananas and a warm rum caramel sauce.
1/4cupdark brown sugar
6bananasjust ripe, peeled and cut into coins
Juice of 1/2 lemon
Rum Caramel Sauce:
1/2cupdark brown sugar
1/2tspkosher saltreduce if using salted butter
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.
Be sure to read the "Cook's and Ingredient Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!