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Banana Bread Pudding

Recipe photo courtesy of MARIA ROBLEDO

Bananas, peasant bread, and a little dark rum make this pudding heavenly.

Source: Martha Stewart Living, December/January 1995



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How would you rate this recipe?
  • Eat Only If Its Oh So Good
    12 APR, 2013
    I read the review below but decided to move forward with the 4 oz. ramekins and it all fit perfectly. I used 151 proof dark rum but used 1 Tbsp. So how much did I like it? I LOVED IT! It's 2:06 am and I am spooning into one of the most delicious bread puddings I have ever had in my life! I drizzled with a little caramel and sprinkled with confectioners sugar. Think it would be great with a drop of rum raisin ice cream. WOW.
  • Cookingcutie11
    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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