1. Place 1 cup of packed dark brown sugar and 2 of the large bananas in a large bowl. Mash the bananas into the sugar with a fork until mostly smooth with no large chunks. Add the reserved melted butter, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger, if using. Mix with the fork until you have a thick paste.

2. Add 3 cups whole milk, 2 large eggs, 2 large egg yolks, 1/4 cup dark rum and 1 teaspoon vanilla extract. Whisk until well-combined, about 1 minute.

3. Cut 1 loaf of day-old French bread into 1-inch cubes. Add to the banana mixture and gently fold together with a large kitchen spoon, making sure each cube is coated. Let sit until the bread has soaked up most of the custard, 5 to 7 minutes. Meanwhile, cut the remaining banana crosswise into 1/2-inch-thick rounds.

4. Pour the bread mixture into the prepared baking dish and spread into an even layer. Nestle the sliced bananas cut-side up into the mixture. Bake until the bread is puffed and golden-brown, and the bananas are slightly browned, about 1 hour. (If your baking dish is less than 4 inches deep, the butter may bubble up and over the sides of the baking dish. Place the baking dish on top of a baking sheet before baking.) Meanwhile, make the rum toffee sauce.

Make the rum toffee sauce:

1. Melt 1 stick unsalted butter in a large, wide saucepan over medium heat. Add 1/2 cup packed dark brown sugar and 1/4 teaspoon kosher salt, and whisk to combine. Bring to a gentle simmer, about 2 minutes. Continue cooking, whisking constantly, until it resembles caramel, 1 to 2 minutes.

2. Turn off the heat and very carefully pour in 3 tablespoons dark rum. (Be careful: The mixture will steam and bubble up.) Whisk the rum into the sugar. Bring back to a gentle simmer over medium heat. Cook, whisking frequently, until slightly darkened in color, about 1 minute.

3. Turn off the heat. Add 1/4 cup heavy cream and whisk to combine. Let sit at room temperature until ready to serve.

4. When the bread pudding is ready, let cool for 10 to 15 minutes (it will deflate slightly). Serve with the rum toffee sauce poured over each serving.

Recipe notes

The alcohol in the dark rum in the sauce will not cook off completely (in the event you’re serving it to young children or people who are abstaining from alcohol).

Store the baked and cooled banana bread pudding covered in the refrigerator for up to two days. Reheat leftover servings of banana bread pudding in the microwave until warmed through.

(Marta Rivera Diaz is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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