Bananas Foster Bread Pudding
From twill10 8 years ago
- 3 hours to make
- Serves 10 to 12
you can leave out the bread and just add the bananas to the Foster sauce and serve with vanilla ice cream and that would be just Bananas Foster a classic New Orleans Creation. The elegance of this dish is to burn off the excess alcohol tableside in a fine dining restaurant, just be sure not to set someone or the table on fire.
Ingredients
- bananas Foster bread Pudding shopping list
- Recipe courtesy of The Crescent City Farmers Market Cookbook shopping list
- Serves 10 to 12 shopping list
- Ingredients: shopping list
- Pudding shopping list
- •4 loaves French bread (each 1 foot long) shopping list
- •12 egg yolks shopping list
- •3 bananas, sliced shopping list
- •3 cups light brown sugar shopping list
- •1 quart heavy cream shopping list
- •1 1/2 cups whole milk shopping list
- •1 1/2 cups granulated sugar shopping list
- •1 cup rum shopping list
- •4 tablespoons vanilla extract shopping list
- •1/2 teaspoon ground cinnamon shopping list
- •fresh mint (for garnish) shopping list
- Foster sauce shopping list
- •4 1/2 cups unsalted butter shopping list
- •4 1/2 cups packed dark brown sugar shopping list
- •3 teaspoons ground cinnamon shopping list
- •2 1/4 cups golden rum shopping list
- •2 1/4 cups banana liqueur shopping list
- •8 bananas, sliced lengthwise and then in half shopping list
- Foster Sauce shopping list
- Melt butter in a saucepan. Add brown sugar and cinnamon and mix well. Add rum and then carefully ignite. After the flames have subsided, stir in banana liqueur. Add banana lengths and simmer over medium heat for about 2 minutes or until the sauce coats a spoon. shopping list
- To serve shopping list
- Cut warm bread pudding into 3-1/2-inch squares. Top each serving with Foster sauce and a slice of banana. Garnish with mint leaves. shopping list
How to make it
- Method:
- Pudding
- Dry bread in a 200˚F oven for about 20 minutes. Remove bread from oven and increase oven temperature to 300˚F. Slice bread 1/2 inch thick. Place bread in a 10x8x2-inch baking pan.
- In a large bowl, combine egg yolks, banana slices, brown sugar, cream, milk, granulated sugar, rum, vanilla, and cinnamon; blend well with a hand mixer. Pour mixture over bread and mush together with your hands so the bread absorbs the liquid and becomes very soggy. Be sure to flatten all of the lumps. Cover pan with foil and bake at 300˚F for 2-1/2 hours or until a skewer inserted in the center of the pudding comes out dry. Remove foil and bake for an additional 20 minutes or until pudding is golden brown. Remove from oven and cool until pudding is warm.
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