Banana Pan de Sal Bread Pudding

Jan 8

Banana Pan de Sal Bread Pudding

Serves 16
Prep time 40 minutes
Cook time 50 minutes
Total time 1 hours, 30 minutes
Meal type Breakfast, Dessert
Website Adapted from Our Best Bites
Bread pudding made with caramelized bananas and pan de sal (Filipino rolls).


Caramelized Bananas

  • 4 bananas (sliced)
  • 1 tablespoon unsalted butter (melted)
  • 1/4 cup light brown sugar (packed)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon rum

Bread Pudding

  • 8 cups pan de sal (cut into cubes)
  • 4 Large eggs
  • 3 Large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup light brown sugar (packed)
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon rum
  • 1 teaspoon cinnamon

Vanilla Rum Glaze

  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3/4 cups milk
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon rum


Caramelized Bananas
Step 1 Preheat oven to 400 degrees.
Step 2 Line a rimmed baking sheet with heavy duty aluminum foil. Spray with cooking spray.
Step 3 In a bowl, combine sliced bananas, melted butter, brown sugar, cinnamon, and rum. Toss gently to combine all ingredients.
Step 4 Spread bananas evenly on prepared rimmed baking sheet and bake for about 15 minutes.
Step 5 Place under the broiler for about a minute or so until bananas look brown and caramelized. Remove from oven and lower temperature to 350 degrees.
Bread Pudding
Step 6 Ensure that the oven temperature has been lowered to 350 degrees and spray a 9x13 pan with cooking spray. Set aside.
Step 7 In a stand mixer, combine eggs, egg yolks, milk, cream, brown sugar, salt, vanilla extract, rum, and cinnamon. Mix well until incorporated.
Step 8 Layer half of the pan de sal bread cubes in the prepared pan.
Step 9 Layer caramelized bananas over the first layer of pan de sal.
Step 10 Layer remaining pan de sal bread cubes on top of the caramelized bananas.
Step 11 Whisk the egg mixture one last time and pour over the pan de sal bread cubes. Push down on the bread cubes to allow bread to soak up the egg mixture.
Step 12 Let it sit for 15 minutes or longer. Periodically push down on the bread cubes to allow the bread to soak up the egg mixture.
Step 13 Bake for about 40-50 minutes or until it has puffed up and is light golden brown. A tester inserted in the center should come out clean.
Vanilla Rum Glaze
Step 14 Melt butter in a small saucepan.
Step 15 In a small bowl, combine sugar and cornstarch.
Step 16 Add sugar/cornstarch mixture to the butter and stir until the mixture has been combined with the butter.
Step 17 Stir in the milk and corn syrup. Mix over medium heat and cook until the mixture comes to a full boil and the mixture is smooth.
Step 18 Remove from heat and immediately add the vanilla extract and rum. Stir until incorporated.
Step 19 Pour vanilla rum glaze over warm bread pudding and serve.


If you don't have pan de sal, you can make this with any type of bread, croissant, brioche, rolls, etc.  However, I've made bread pudding many times and I have to say that pan de sal makes the best bread pudding!

This is best served warm sprinkled with some cinnamon.  Refrigerate leftovers in a tight container for up to three days.

Tagged: , , , ,

Comments are closed.