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Banana Bread Pudding

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    Martha Stewart Living, December/January 1995/1996
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons unsalted butter, plus more for ramekins
    • 1 1/4 cups heavy cream
    • 3 large eggs
    • 3/4 cup packed dark-brown sugar
    • 1/2 teaspoon salt
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons dark rum, (optional)
    • 3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds
    • 8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces

    Directions

    1. Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
    2. Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
    3. Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

    Recipe Reviews

    • Toripoet
      20 May, 2010

      I thought the proportions were off for this recipe. There's no way all the ingredients can fit in 4 ramekins. I baked mine in a 9" round pie pan. The rum was a bit strong after baking, so I'd cut it down to 1 tbs. next time, and use overly-ripe bananas since just ripe bananas don't get soft enough. Otherwise, the flavors were very good, and it was a good dessert.

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