Banana Bread Pudding Recipe

Make custard

Preheat oven to 350°F (175°C). In a medium bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, dark rum and sea salt until sugar is dissolved and mixture is uniform. Set aside.

Assemble bread

Place torn bread pieces in a greased 9x9-inch baking dish (or equivalent). Scatter sliced bananas evenly over the bread. Drizzle melted butter over the bread and banana layer. Pour the custard mixture evenly over the bread, pressing gently on pieces to help them absorb liquid. Let sit 15–20 minutes to soak; if time allows cover and refrigerate up to 2 hours to deepen flavor.

Make caramel

While the bread soaks, make the rum caramel. In a small heavy saucepan combine granulated sugar and water over medium heat. Without stirring, swirl the pan occasionally until sugar dissolves and then turns a deep amber (about 6–8 minutes). Remove from heat and carefully add butter, whisking until incorporated. Slowly whisk in heavy cream (mixture will bubble vigorously). Return to very low heat, stir in dark rum and sea salt. Remove from heat and let cool slightly. Reserve about 3–4 tablespoons for drizzling after baking and set the remainder aside to fold gently into the finished pudding if desired.

Cover the baking dish tightly with foil and place it in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie). Bake in preheated 350°F (175°C) oven for 35–40 minutes, until the custard is set but still slightly jiggly in the center and the top is golden. Remove foil for the final 10 minutes if you prefer a browner top. Remove dish from water bath and let rest 10 minutes.

Cook apples

While pudding bakes, make the apple curd. In a medium nonstick skillet over medium heat melt butter and add diced apples and granulated sugar. Cook, stirring occasionally, until apples are tender and beginning to caramelize, about 6–8 minutes. Remove from heat and let cool slightly.

Temper yolks and finish curd

In a small bowl whisk the egg yolks with lemon juice. Slowly add about 2 tablespoons of the warm apple mixture into the yolks while whisking to temper. Return the tempered yolk mixture to the skillet with the remaining apples over very low heat and stir constantly until thickened slightly to a curd-like consistency (about 1–2 minutes)—do not boil. Stir in vanilla and salt. Remove from heat and let cool; curd will continue to thicken as it cools. If you want a smoother curd, pulse gently in a blender or use an immersion blender to reach desired texture.

When pudding has rested and is warm, spoon apple curd over individual portions or dollop on top. Drizzle reserved rum caramel over the pudding and, if using, sprinkle chopped toasted nuts and a dusting of powdered sugar. Serve warm. Leftovers refrigerate up to 3 days; rewarm in a low oven or microwave before serving and add extra caramel if desired.