Updated: Jan 11
Delicious and easy to make gluten free banana cranberry bread pudding served with a spiced rum sauce!
Prep time: 30 minutes
Cooking time: 60 to 70 minutes
Serves 8 to 10 people
Gluten/Soy Free and Ovo-Lacto Vegetarian
Who doesn't love bread pudding? It is one of my favorite deserts in the world. So easy to make and so comforting...specially when done with a buttery spiced rum sauce! Yum!!
I grew up eating Bread Pudding. It was one of those deserts that always made me smile. Whether served cold or hot, it was always well received and consumed entirely!
I created this recipe over 25 years ago after visiting New Orleans. I loved the bread pudding there so much that I wanted to replicate the recipe while adding my own personal touches. Cue the bananas and cranberries. It is my fusion of two deserts I like: bread pudding and Bananas Foster. Both sinfully delicious, decadent, and sublime in my eyes.
What is the flavor profile?
It truly depends on the ingredients. This particular bread pudding has a mild banana flavor accentuated by the cinnamon and run sauce.
What are the ingredients I will need to make this?
You will need stale gluten free bread (white preferably), eggs, cream, bananas, dried cranberries, sugar, unsalted butter, brown sugar, cinnamon, salt, and spiced rum.
What kind of bread will I need?
As mentioned above, you will need a stale gluten free bread, white preferably. I found these amazing gluten free baguettes at Whole Foods. If you don't have specialty stores in your area you either order the baguettes online or use whatever gluten free white bread you can find. Maker sure you let the bread go stale before using it.
What else will I need to make this?
A large mixing bowl, a baking dish, and your hands.
Can I make substitutions?
To be honest, I have not made any substitutions so I can't advice on that. However, understanding that some people have particular food allergies, feel free to adapt the recipe to your needs. Let me know how it turns out!
Can I use any kind of rum?
I recommend a spiced rum or a dark rum. The darker the rum the better.
2 cups of heavy cream
1 1/2 cups of sugar
2 oz of dried cranberries
15 oz of Against the Grain Gourmet Original Gluten Free Baguettes (2 baguettes)
1/8 teaspoon of salt
1/2 cup of unsalted butter for bread pudding (room temperature)
1/2 cup of unsalted butter for sauce
1/4 cup of brown sugar
1/2 cup of Captain Morgan Spiced Rum
Preheat oven to 350 degrees F.
In a large mixing bowl, mix the eggs, sugar, 1/2 cup of butter, salt, 1/4 teaspoon of cinnamon, and cream. Whisk all together.
Break the baguettes into small pieces and add to the wet ingredients. Using your hands, squeeze all together until it becomes pliable. Mix well and allow it to soak for at least 20 minutes.
Generously grease a deep baking dish.
Mash the bananas with a fork and add them to the wet ingredients. Incorporate well. Add the cranberries.
Pour the mixture onto the greased baking dish.
Bake in oven for 1 hour.
In a saucepan add 1/2 cup of unsalted butter, brown sugar, 1/4 teaspoon of cinnamon, and rum. Bing to a boil, reduce heat to simmer, and set aside.
Once the baking time has elapsed, check the bread pudding. Insert a knife or toothpick in different places. If they come out clean, it is done. If not, bake for another 10 minutes.
Remove bread pudding from oven. Allow it to cool down for 20 minutes before cutting into it.
Serve by pouring the sauce on top and garnishing with cream and fresh fruit.
Printable PDF Recipe below: