Make the caramel sauce. Add the sugar and water to a sauce pan and turn on the heat. Once it turns dark brown, turn off the heat, and immediately pour it into the mold.
Mash the banana with a fork and sprinkle over some lemon juice. Cut the white bread into 1 cm cubes.
Add the milk and sugar into a pot and turn on the heat. Turn off the heat once the sugar dissolves. (Do not let it boil.)
Put the eggs in a bowl and whisk. Add the milk mixture from Step 3 and heavy cream. Mix well and strain through a tea strainer.
Add the bananas, white bread, and rum into the mixture from Step 4 and pour into the mold from Step 1. Let rest for about 15 minutes to let the bread soak up the pudding mixture.
Place the mold into a baking pan filled with water and bake for about 50 minutes in a 150℃ oven. Once cooled, chill the pudding cake in the fridge without removing it from the mold.
Remove the pudding cake from the mold. Run a knife around the edge.
Flip it over onto a plate to remove from the mold.
I used a really well-ripened banana.
Story Behind this Recipe
I tried baking my favorite banana bread pudding like a cake with caramel sauce, and it turned out delicious.
When unmolding the cake onto a plate, use a knife to separate the the cake from the mold (Step 7), place an upside down plate on top of the mold, and then flip it over. l It's actually easier than it sounds Don't be afraid and do it all at once.