Wednesday, January 11, 2012

Banana's Foster Bread Pudding

Wowzers! This dessert is amazing! My friend Brook, made it for us a few months back. She had no idea that Banana's Foster was my favorite dessert. I have been dreaming about making it every since. But I can't make this for just J and I, it is a production, it needed to wait for others to share in the experience. My father-in-law has a huge sweet tooth, so while we were staying with them over the holidays, I made this for dessert. It was a huge hit, and I continue to dream about it.

Banana's Foster Bread Pudding
Caramel Sauce
2 cups powdered sugar
1 1/4 cup heavy whipping cream
1 Tbsp of dark rum
1/4 tsp salt
1 Tbsp butter
Bread Pudding
1 loaf of brioche or egg bread (I thought this would be heard to find (especially in Odessa), but I found egg bread at Albertson's)
6 large eggs
3/4 cup sugar
1/8 tsp salt
1 1/2 cups heavy cream
1 1/2 cups half and half
1 tsp vanilla extract
1/4 cup brown sugar
3 Tbsp butter
2 Tbsp dark rum
1 Tbsp lemon juice
4 medium ripe banana

Make caramel sauce by heating powdered sugar in a sauce pan over medium heat.
 Once it begins to melt and caramelized on the bottom, stir until all sugar is melted, smooth and a deep amber color.
 The lumps will disappear, trust me!
 Add 1 cup of cream, 1 Tbsp rum and 1/4 tsp of salt.
 Some clumps will form, stir until it is thick and smooth again, about 2 minutes.

 Mix in remaining 1/4 cup of cream.
 Remove from heat and stir in butter.
 Yum! This caramel sauce is incredible. I ate the leftovers with apples. It can be made 1 week ahead of time and chilled then reheated.

For Bread Pudding. Preheat oven to 350.
Cube bread into 3/4 inch pieces.
Spread bread cubes onto a baking sheet, cook for about 7 minutes until beginning to feel dry, but not hard.
Whisk together eggs, sugar and salt.
Bring cream and half and half to a simmer in a medium saucepan.
Chop bananas lengthwise and in half.
Heat brown sugar and butter  in a small saucepan until melted and smooth.

Stir in lemon juice, rum and salt.
Mix in bananas, toss until just coated and heated through, then remove from heat.
This picture is misleading because I did it wrong. Slowly whisk cream mixture into egg mixture, not the other way around. 

Strain custard (Mommasita didn't have a mesh strainer so we used her sifter). 
Stir vanilla into mixture then chill until lukewarm, about 30 minutes.

Butter an 8 x 8 x 2 inch glass dish. (This dish will seem too small, but it is correct.)
Place 1/3 bread cubes in bottom of dish.
Top with 1/2 of the bananas.
Then repeat with 1/3 more bread cubes and then remaining bananas.
Finally top with the remaining 1/3 bread cubes.
Slowly pour custard over all of the bread.
It will run over a little. Allow is to stand, soaking up the custard for at least 30 minutes. Occasionally press down on bread to submerge the bread into the custard.
Place 8x8 inch dish into a 9x13 inch metal baking pan. Add enough water to metal pan so that it comes halfway up the sides of the glass dish. Cover with foil and place in oven for 30 mins. Remove foil from custard then bake for 45 more minutes.
J taking pictures of me making dinner. (Beer Battered Fish with Mandarin Salsa).
Remove custard from water bath and let it sit for 15 minutes before serving. 
This is the hardest part, it smells so good, and you just want to take a big bite out of it!
Serve topped with warm caramel sauce.
I love the leftovers for breakfast, morning after morning! Now when can I make it again???

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1 comment:

Zee said...

Lovely. I love all things banana :D