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.
  • 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.

Reviews & Comments 4

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    " It was excellent "
    txbackyardcook ate it and said...
    BAM! You got LOVE anything Emereil cooks!
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  • sparow64 8 years ago
    Sounds fantastic! Thanks for sharing.
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    " It was excellent "
    krumkake ate it and said...
    I'd be willing to go the extra mile to make this one - with the caramel sauce, too, this has to be over the top!
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    " It was excellent "
    turtle66 ate it and said...
    very yummy sounding......................turtle
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