Banana Bread Pudding with Rummm Rummm Sauce – Regional Recipes August

A few of years ago we took a Caribbean Cruise and our first port of call was San Juan, Puerto Rico.  We had about eight hours in port and decided to poke around.  Hmm, what to do?

Perhaps, the Historic District of Old San Juan.  I love old buildings.  This sounded perfect.  We didn’t do this. 

How about Las Cabezas de San Juan Nature Reserve with its mangroves, boardwalk trails, and manatees.  Sounds wonderful, right?  We didn’t do this either. 

It would have been just like us to find some authentic, local restaurant with a delicious sounding name such as Ramiro’s or Ajili Mójili so that we could experience some of the local flavours. I believe this is one of the best ways to get a feel for a place and its people.  That makes sense, right?.  Yes, it does. But we didn’t do this either. 

So where did we go, you ask?  Well, after we were herded off the ship in cattle-like fashion, we headed straight to the Bacardi Rum Factory.  Yes, rummm, rummm.  (This is said in a way that sounds like you are making car engine noises)  Rummm, rummm, rummm.  Yes, that’s it.

GWH loves rummm, rummm, especially dark rum and we were not visiting the Caribbean without paying homage to the Rum Gods.
The Temple of Rum 
The Wall of Rum
The God of Rum

So we went, we learned and we sampled.  And we bought rum. 

There is actually a point to me telling you about our trip to Puerto Rico three years ago.  Regional Recipes has chosen Puerto Rico as its culinary destination this month.  As I thought about Puerto Rico and recalled our trip to the Bacardi Rum Factory, it was obvious to me that I had to make a dish that involved rummm, rummm.  Here it is:

Banana Bread Pudding with Rummm Rummm Sauce


6 slices whole wheat bread, cubed
4 Eggs
4 bananas, sliced
1 tsp ground cinnamon
14 oz can sweetened condensed milk
2 cups warm water
2 tbsp butter, melted
1 tablespoons vanilla
1/2 tsp salt
1/2 cup chopped pecans

Rum Sauce
1/4 cup butter
3/4 cup brown sugar, firmly packed
1/2 cup heavy cream
4 tbsp dark or amber rum

Preheat oven to 350.  Place bread cubes into 6 small, greased souffle dishes.  Layer with sliced bananas.  Beat together eggs and cinnamon.  Then add remaining ingredients except pecans and sauce.  Pour mixture evenly over bread, soaking completely.  Sprinkle with pecans.  Bake for 50 minutes and serve warm with rum sauce. 

To make rum sauce, melt the butter, add the brown sugar and cream.  Boil rapidly for about 10 minutes while stirring.  Add rum and serve over pudding.

Note:   I served the warm pudding with a scoop of vanilla ice cream topped with the rum sauce.
Yummm, Yummm!

This recipe was adapted from here:


5 thoughts on “Banana Bread Pudding with Rummm Rummm Sauce – Regional Recipes August

  1. Cook of the house is quite right… I do appreciate Rum. If you ever go to the Bacardi distillery be sure and purchase the Extra Special Dark Rum… only available in Porto Rico (IE: the only place in the world you can purchase it).
    Sadly, I missed this opportunity and now I must talk COTH (Cook of the house) into revisiting the distillery if we ever get the chance to return. 😉

  2. I love your blogs, but I am glad there is some distance between us…. I would weigh a ton if I lived to close. Everything you make looks so incredible I would eat until I exploded!

  3. That sounds like one awesome cruise! If I ever go to Puerto Rico, that factory will be my first stop.

    How did you know that I ADORE bread pudding? This is like a dream come true for me!

    Thanks for your submission to Regional Recipes. the round up is going to go up tomorrow! I hope you participate again!

  4. Ah. We didn't make it to Bacardi while in PR and now I'm wishing we had…even if it was just to buy a bottle.

    Your recipe sounds wonderful. Hope to try it soon!

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