Rummy Banana Bread Pudding
4 (6 ounce) ramekins or custard cups
2 tablespoons unsalted butter, plus more for ramekins
1 1/4 cups heavy cream
3 large eggs
3/4 cup packed brown sugar
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 tablespoons dark rum
3 small (about 1 pound) bananas, sliced into 1/4-inch rounds
8 ounces crusty bread (about 1/2 loaf), crusts removed, torn into 32 small pieces
Heat oven to 325 degrees F with a rack in the center.
Place a baking pan filled with 1/2 inch of water in the oven.
Butter 4 (6 ounce) ramekins; set aside.
Whisk together the cream, eggs, 1/2 cup sugar, salt, vanilla extract and rum; set aside.
Cut the 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 the butter and sugar.
Cover the banana with 4 pieces of bread.
Sprinkle each with 1/2 teaspoon of sugar.
Pour about half the cream mixture among the ramekins to soak the bread.
Divide the remaining banana slices among the ramekins, sprinkle each with 1/2 teaspoon sugar and top with the remaining bread; pour the remaining cream mixture over. Press to soak bread.
Place 1 piece of butter in each; sprinkle with the remaining sugar.
Cover each ramekin loosely with aluminum foil and bake in the hot water bath for 30 minutes.
Uncover and bake 30 minutes more.
Transfer ramekins to cool on a wire rack for about 10 minutes before serving.
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