Time needed: 3 hours and 30 minutes.

Makes: 10 – 12 servings

Butter, for greasing pans/molds
Bread slices
4 pieces eggs
¾ cup milk
1/8 teaspoon salt
¼ teaspoon cinnamon
2 tablespoon sugar

3 pieces banana cue, sliced into disks
3 pieces banana cue, chopped into small cubes
1½ cups milk
¼ cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
3 pieces egg yolks, beaten
2 tablespoons butter

Rum Caramel Sauce:
1 tablespoon flour
1/8 cup sugar
4 pieces egg yolks
1/8 cup condensed milk
1/4 teaspoon dayap
1/2 cup fresh milk
2 teaspoons rum
1 tablespoon butter


  1. Make crust mix:

    in a bowl, mix together milk, eggs, salt, cinnamon, and sugar until well combined. Dip bread slices, allowing it to soak the mixture a bit, about 1 minute.

  2. Make filling:

    in a pot, place the milk, sugar, salt, butter, and banana cue cubes. Simmer for 15 minutes. Sift in flour and mix to combine. Turn heat to medium and cook the mixture, stirring constantly, until thickened. Turn heat to low and mix in egg yolks, stirring immediately, making sure egg yolks do not scramble. Cook for about a minute longer. Turn off heat.

  3. Make sauce:

    In a large bowl, whisk egg yolks until broken up and place boil over a pot of simmering water.
    in a separate bowl, whisk together flour and sugar and whisk into egg yolks. Whisk in condensed milk, milk, and rum. Cook until thickened.

  4. Prepare mold

    Grease mold with butter.

  5. Line mold with crust

    Place the soaked bread slices into the mold, pressing the middle gently to form a well in the middle. Bake in the oven at 180 degrees Celsius for about 20 minutes, until the bread has firmed up and dried. Let cool.

  6. Add pudding mixture

    Pour pudding mixture on top of the crust.

  7. Toppings

    Top with banana cue slices. Let cool completely.

Click to rate this post!
[Total: 0 Average: 0]