Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel SauceFrom vino4dino 8 years ago
- 9 tablespoons unsalted butter shopping list
- 1 1/2 cups packed light brown sugar shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices shopping list
- 1/4 cup banana liqueur shopping list
- 1/2 cup dark rum shopping list
- 4 large eggs, lightly beaten shopping list
- 3 cups heavy cream shopping list
- 1 cup milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- Pinch salt shopping list
- 6 cups (1/2-inch cubes) day-old French bread shopping list
- vanilla ice cream shopping list
- Caramel Sauce: shopping list
- 3/4 cup sugar shopping list
- 2 tablespoons water shopping list
- 1/2 teaspoon fresh lemon juice shopping list
- 1/2 cup heavy cream shopping list
- 2 tablespoons to 1/4 cup whole milk shopping list
How to make it
- Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
- Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
- Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
- Caramel Sauce
- Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
- Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)
- Yield: a generous 3/4 cup
- To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.
People Who Like This Dish 11
- Jbarbour33516 Nowhere, Us
- averytexas Nowhere, Us
- notyourmomma South St. Petersburg, FL
- cherylannxo Santa Nella, CA
- rubybrown Waco, TX
- lasaf St. Paul, MN
- krystynainsydney Bondi Junction, AU
- mamalou Attleboro, MA
- greekgirrrl Huntington Village, NY
- pxrising Plymouth, MI
- Plus 1 othersFrom around the world!
The Cookvino4dino Baltimore, MD
The Rating6 people
ooookay! sounds like new orleans to me...love this wonderful dish ^5 Dino..thanksmystic_river1 in Bradenton loved it
This is a fiver for sure!mamalou in Attleboro loved it
Good evening Dino, What a wonderful dessert. Thank you so very much for sharing. You deserve my 5. Have a very good nightcherylannxo in Santa Nella loved it
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