Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 12 servings

Bread pudding is satisfying in that it is delicious comfort food that also happens to use up the loaf of day-old bread you were otherwise going to toss. In its simplest form, it is custard that gets extra body from the bread to form something that is like a moist, eggy cake. It is generally not sweet enough on its own and will usually get a caramel or cream sauce on top. This recipe makes it extra easy by simply using maple syrup. Nearly any of our barrel-aged syrups would be delicious with it, but I highly recommend the Banana Rum Infused or Pineapple Upside-Down Maple Syrup.


  • 1 loaf of day old bread such as a French or Italian loaf, for roughly 4 cups of bread cubes

  • 1 cup milk

  • 1 cup heavy cream

  • ½ cup brown sugar

  • 3 eggs

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 1 ½ cups sliced bananas

  • 2 Tbsp butter

  • Runamok’s Banana Rum Infused, Pineapple Upside-Down, or any of the barrel-aged syrups


  • 1 Preheat the oven to 375 and butter a 9x13 casserole dish. 
  • 2 Cut the bread into 1” cubes and set aside. 
  • 3 In a medium sized bowl, beat the milk, cream, brown sugar, eggs, vanilla and salt.
  • 4 Add the bread cubes and press them into the liquid mixture until it is totally absorbed. If the cubes are not completely saturated with a little extra liquid in the bowl, mix together an extra egg and ½ cup milk and douse the bread cubes. Let it sit for 20 minutes.
  • 5 Add the sliced bananas and gently fold them in until equally distributed but still intact.
  • 6 Pour into the casserole dish and spread it evenly. Dot the top with a few pats of butter.
  • 7 Put in the oven and bake for 30 - 40 minutes or until a fork inserted in the middle comes out clean.
  • 8 Cut into squares and serve with Banana Rum Infused Maple, Pineapple Upside0 Maple Syrup, or any Runamok barrel-aged syrup.