Best 8 Banana Eggnog Bread Pudding With Rum Sauce Recipes

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If you're searching for a delectable and indulgent dessert that combines classic flavors with a touch of boozy indulgence, look no further than banana eggnog bread pudding with rum sauce. This soul-satisfying dish is a perfect blend of rich and comforting flavors that will warm your heart and tantalize your taste buds. The combination of moist banana bread, creamy eggnog, and the subtle yet pronounced flavor of rum creates a symphony of textures and flavors that will leave you craving more. This article will guide you through the steps of creating this irresistible dessert, ensuring that you impress your family and friends with your culinary skills.

Let's cook with our recipes!

BANANA EGGNOG BREAD



Banana Eggnog Bread image

This time of year, one of my favorite snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. -Kristin Stone, Litte Elm, Texas

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup eggnog
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 134mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE



Eggnog Bread Pudding with Coquito Sauce image

This is inspired by the traditional Puerto Rican eggnog drink. My husband loves eggnog and bread pudding so I thought I would combine his favorites with a Puerto Rican flair.

Provided by Childofchaos

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 10

Number Of Ingredients 10

5 cups cubed bread
¼ cup raisins
2 ¼ cups eggnog
4 large eggs
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
½ cup unsalted butter
½ cup heavy cream
3 tablespoons coconut-flavored rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  • Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
  • Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
  • Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 49.2 g, Cholesterol 143.3 mg, Fat 18.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 10.7 g, Sodium 190.7 mg, Sugar 36.2 g

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE



Banana-Eggnog Bread Pudding with Rum Sauce image

Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.

Provided by JamesDeansGirl

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound)
2 medium ripe bananas, sliced
3 1/2 cups prepared eggnog (not in a can)
4 eggs
1/4 cup sugar
1/4 teaspoon nutmeg
1 cup packed light brown sugar or 1 cup dark brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon rum extract
powdered sugar, for serving
vanilla ice cream, for serving

Steps:

  • MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
  • Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
  • In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
  • Pour over the bread cubes; let stand 5 minutes.
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
  • Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
  • Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • Reduce heat to low; simmer for 5 minutes, stirring constantly.
  • Stir in the rum extract; serve sauce warm.
  • Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5

BANANA EGGNOG BREAD PUDDING WITH RUM SAUCE



Banana Eggnog Bread Pudding With Rum Sauce image

Provided by Global Cookbook

Number Of Ingredients 12

PUDDING
1 x 1 lb loaf raisin bread, cut into 1" cubes
2 med bananas, sliced
3 1/2 c. eggnog
4 x Large eggs
1/4 c. sugar
1/4 tsp nutmeg SAUCE
1 c. firmly packed brown sugar
1/2 c. whipping cream
1/4 c. dark corn syrup
2 Tbsp. butter
1/2 tsp rum extract

Steps:

  • Heat oven to 350F. Butter 13 x 9-inch (3 qt) baking dish. Place half of bread cubes in buttered baking dish. Top with banana slices and remaining bread cubes. In large bowl, combine eggnog, Large eggs, sugar, and nutmeg; blend well. Pour over bread cubes. Let stand 5 min. Bake at 350F for 40 to 50 min or possibly till knife inserted in center comes out clean. Meanwhile, in small saucepan, combine all sauce ingredients except rum extract. Cook over medium heat, stirring constantly, till mix boils and thickens. Reduce heat to low; simmer 5 min, stirring constantly. Stir in rum extract. Serve hot sauce over pudding.

Nutrition Facts : ServingSize 189 g, Calories 345, Fat 9.74 g, TransFat 0.0 g, SaturatedFat 4.56 g, Cholesterol 138 g, Sodium 252 g, Carbohydrate 57.52 g, Fiber 2.0 g, Sugar 33.93 g, Protein 9.19 g

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.)

NIF'S EGGNOG BANANA BREAD



Nif's Eggnog Banana Bread image

I got a new stand mixer for Christmas and I just had to use it! I modified an old banana bread recipe to make it more "festive" and this is what I got! There is not as much banana flavour as typical banana bread but it's there! Also, skip the rum if you want to. I didn't list specific stand mixer instructions, but I did use it on medium to do the mixing. I hope you like it. Enjoy!

Provided by Nif_H

Categories     Quick Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

2 eggs
1 cup white sugar
6 tablespoons canola oil
1 overripe bananas, mashed or 1/2 cup banana
1 1/3 cups low-fat eggnog
2 tablespoons dark rum or 2 tablespoons spiced rum
2 teaspoons vanilla extract
2 cups all-purpose flour
1 (3 1/2 ounce) package vanilla instant pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon sugar
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F Grease a large loaf pan.
  • Beat eggs in large bowl. Stir in sugar, oil, banana, eggnog, rum, and vanilla.
  • In another bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir into eggnog mixture, just until mixed. Pour batter into prepared loaf pan.
  • Mix sugar and cinnamon and sprinkle over batter.
  • Bake bread for 40 to 60 minutes, or just until a toothpick inserted in the center comes out clean.
  • Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.

Nutrition Facts : Calories 264.1, Fat 8.1, SaturatedFat 0.9, Cholesterol 31, Sodium 289.1, Carbohydrate 43.4, Fiber 0.9, Sugar 26.1, Protein 3.3

RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)



Rum Glazed Eggnog Bread Pudding Recipe - (4.1/5) image

Provided by dedmund

Number Of Ingredients 8

1 can of pillsbury grands flaky layers biscuits
4 eggs
1 cup Eggnog
1 cup sugar
1 tsp.. vanilla extract
1 tbsp. nutmeg
1 cup powdered sugar
a few splashes of Rum..just until the glaze is thick

Steps:

  • Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!

ROASTED BANANA BREAD PUDDING



Roasted Banana Bread Pudding image

Old-fashioned banana bread pudding gets a decadent upgrade with the addition of eggnog. The velvety smooth sauce and golden brown topping are a match made in heaven. You could even add a little rum to take it up another notch. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 12

2 medium bananas, unpeeled
4 large eggs
1 cup whole milk
1 cup eggnog or heavy whipping cream
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
10 cups day-old cubed bread
1/3 cup chopped pecans, toasted
1 cup peanut butter chips
Vanilla ice cream
Additional toasted pecans, optional

Steps:

  • Preheat oven to 400°. Place unpeeled bananas on a foil-lined baking sheet; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350°., In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture., Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top., Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.

Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Use ripe bananas for the best flavor and texture.
  • Don't overmix the batter. Overmixing can make the bread pudding tough.
  • Bake the bread pudding in a water bath to prevent it from drying out.
  • Let the bread pudding cool slightly before serving. This will help it set and make it easier to slice.
  • Serve the bread pudding with a rum sauce or your favorite topping.

Conclusion:

is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with simple ingredients and can be tailored to your own preferences. Whether you like your bread pudding with a classic rum sauce or something a little more unique, this recipe has you covered. So next time you're looking for a special treat, give this recipe a try and see for yourself how delicious it is.

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