Hey there– Here’s a recipe I’ve been dying to send off to you. I love this cozy, mellow stuff! I saw it published as a breakfast food! Really?! All that sugar and rum. I would definitely slide it into the dessert category.
So when my young moms came to sit around our coffee table a couple weeks ago, I couldn’t wait to spoon this delectable dish onto their plates. I think they loved it as much as I did. Warm from the oven, with a piles of whipped cream. It’s darn good.
BANANAS & RUM BREAD PUDDING
1 tab. canola oil
1 tab. butter
4 bananas, cut lengthwise, then sliced
1/2 cup rum
1 cup brown sugar
1/2 tsp. salt
1/2 cup sugar
1 cup half and half
4 eggs
2 12 oz. cans evaporated milk
1 pound loaf of French bread, cut in 1″ cubes (don’t cut off the crust please)
Streusel:
1/3 cup flour
1/4 cup brown sugar
1/4 cup rolled oats
1/8 tsp. salt
1/2 cup almonds, or walnuts, or pecans
2 tab. butter
powdered sugar
Plus–Whipping Cream to top it all off (of course) (– or you could settle for ice cream!)
In a large skillet, heat the 1 tab. canola oil and butter. Add the bananas to the skillet and cook one minute to soften. Then pour in the rum, brown sugar and salt. Cook 3 minutes more. Remove from heat.
In the largest bowl you have, whisk together the sugar, eggs, half and half and evaporated milk, thoroughly until the eggs are completely blended in. Add the bread cubes and bananas into the bowl and mix it all up.
Pour everything into a 9″x13″ baking dish that has been sprayed with cooking spray and pop it into the oven at 350 degrees for 20 minutes.
While that is cooking make the streusel. Combine the flour, brown sugar, oats and salt. Cut in the butter with a pastry blender or two forks still it looks like crumbs. Stir in the nuts.
After 20 minutes of baking, remove the bread pudding from the oven and sprinkle on the streusel. Bake 30 minutes more until golden and set. Let it cool a few minutes, and then dust with powdered sugar, shaking it through a sieve. It is the yummiest served warm with a happy scoop of whipped cream.
The Thankful Heart 
Wow, I caught myself drooling over this recipe! Looks divine!
Thanks– I hope you can try it– it really is cozy and yummy.
I just love bread pudding, this is totally delicious. I love the banana and rum in it. I’ve never done a streusel topping for bread pudding, great idea.
Hi Suzanne– I’d never seen streusel on bread pudding either– but it makes sense and adds I nice finishing crunch on top– plus I just love almonds any way you add them in!
Oh my goodness, I must pin thiis and run to the store for ‘naners and rum!
Enjoying your sweet posts! Are you British? (I’m guessing from your candy choices).
I’m from the U.S., and I love all things British!
Sounds delicious!
gosh thanks!
Looks like my kind of dessert…piles of whipped cream…awww.
Yep, for me dessert pretty much needs chocolate or whipped cream (preferably both!)
Rhonda ~ Cannot wait to try this! The perfect breakfast on a cold, wintry, freezing, snowy, day in Illinois! Tempting to drizzle a dab more rum out of the oven…hiccup 😛
You’re right Brenda– an extra dribble of rum would really wake it up! I like how you think. xoxo