|Nutritional Guidelines (per serving)|
|Servings: 8-10 Portions (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This luscious dessert recipe combines two classics: Banana's Foster and bread pudding. It makes the perfect ending to a New Orleans' Mardi Gras party or a special dinner with friends! Using whole milk and a buttery bread like challah or brioche creates a very delightful but rich dish. If you prefer something not so heavy, substitute 2 percent milk and French bread.
- For the Bread Pudding:
- 1 loaf brioche (or challah or french bread, cut into 1-inch cubes)
- 3 large eggs (lightly beaten)
- 2 cups milk
- 2/3 cup sugar
- 2 large bananas (peeled, mashed with a fork)
- Optional: 1/4 cup apricots (dried; chopped into 1/4-inch pieces)
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg (preferably freshly grated)
- 1/2 cup pecans (whole)
- For the Rum Sauce:
- 1/2 cup dark rum
- Optional: 1/4 cup banana liqueur
- 1/4 cup butter (unsalted)
- 1 cup dark brown sugar
- 1 teaspoon cinnamon
- 5 large bananas (peeled and quartered)
- For the Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Preheat oven to 350 F.
Place pecans on cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
Set aside to cool, then roughly chop. Turn off oven.
Lightly butter a deep 9 by 12 baking dish (or equivalent) and add the bread cubes in an even layer.
In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread.
Preheat oven to 325 F and place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes.
Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
Make the Rum Sauce
While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
Make the Whipped Cream
Whip the cream until it just begins to thicken.
Add the vanilla and sprinkle the sugar over the cream.
Continue to whip until soft peaks form. Use immediately or refrigerate.
Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
Add two pieces of cooked bananas and drizzle the rum sauce over the top.
Add whipped cream.
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