Maple Bread Pudding with Rum-Caramelized Bananas

Pudding / Recipes with Maple Sugar / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
4-8 portions
Metric Imperial


  • 8 cups bread, cut into pieces
  • 2 bananas, cut into pieces
  • 1 tbsp butter
  • 2 oz dark rum
  • 4 eggs
  • 1/4 cup butter, softened
  • 3/4 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 vanilla pod
  • 4 cups milk, warmed
  • 1 pinch nutmeg
  • 2 tbsp maple sugar


  1. Preheat oven to 180° C (350° F).
  2. Put the bread into a buttered 25 cm by 25 cm (10 in by 10 in) baking dish.
  3. In a skillet, sauté the banana pieces in 15 g (1 tbsp) butter. Pour over the dark rum and flambé. Set aside.
  4. Beat the eggs. Add in the soft butter, maple syrup, vanilla pod, and then, gradually (to not cook the eggs), the warmed milk. Pour onto the bread.
  5. Distribute the flambéed bananas over the bread and sprinkle with nutmeg.
  6. Bake for 45 – 60 minutes, until the centre is set.
  7. Remove from oven and sprinkle with the maple sugar.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Yves Lévesque


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.