What goes better with Cajun food, like my Shrimp & Grits, than Bananas Foster? Or Bread Pudding? How about Bananas Foster Bread Pudding?
Honestly, I thought maybe I’d made up Bananas Foster Bread Pudding, then the New York Times came through with a recipe. I did make a few changes, so here’s the original if you’d rather…
I just couldn’t resist using a Banana Rum in this recipe, for one thing! Even better, I had a good half loaf of old bread. Sourdough sent to the folks from San Francisco. I wasn’t going to waste that, you betcha.
This is super simple, very easy (no water bath needed) and good warm or cold. The bottom is rich and custardy, the top a sugar-coated marvel. Serve with vanilla ice-cream and the sauce from the recipe. And that sauce? Double it. Trust me on this!
Personally, I thought this was pretty tasty, especially with the ice-cream. The folks both REALLY liked it, though. I suppose it depends on just how much you like bananas! The caramel sauce with the banana rum was outstanding.
In many recipes like this, that call for whole milk, whatever milk you have on hand can be used. The sauce is a different matter, though. Generally speaking, part of what makes a caramelly sauce like this great is the fat content. Without it, the sauce can “break.”
Bananas Foster Bread Pudding
- 4 large eggs
- 2 cups whole milk (I used 2%)
- ¼ cup plus ½ cup brown sugar
- 2 tablespoons plus ½ cup dark (or Banana) rum
- ½ teaspoon plus ½ teaspoon salt
- 6 cups cubed bread, approximately ½ loaf
- 6 ripe bananas, peeled and cut into coins about 3/8ths of an inch thick
- 2 to 3 tablespoons lemon juice (to toss banana coins in)
- 1 tablespoon white or turbinado sugar
- 5 tablespoons butter
- ¼ cup heavy cream
Preheat oven to 350 degrees. Butter a 2-quart baking dish, and place it on a heavy baking sheet. Have ready a sheet of parchment paper cut to just fit inside baking dish.
Slice bananas and toss in a tablespoon or two of lemon juice. Set aside.
In a large bowl, whisk the eggs, then whisk in milk, ¼ cup of brown sugar, 2 tablespoons rum and 1/2 teaspoon salt. Add the bread and gently stir into the liquid. Set aside to soak, gently pressing on bread now and then. Soaking time depends on bread, plan to allow at least 45 minutes.
Drain the banana slices or “coins” if needed, then line the bottom of the dish with the banana coins. Spoon about ½ of the soaked bread over them. Top with remaining banana coins, and spoon the remaining soaked bread over the top. Cover with parchment, gently pressing down.
Bake for 40 minutes, then remove parchment and sprinkle with the tablespoon of white or turbinado sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining 1/2 cup brown sugar, cream, remaining 1/2 cup rum and 1/2 teaspoon salt, and whisk until combined. Simmer, whisking, until the sauce has slightly thickened, approximately 5 to 8 minutes. It will continue to thicken as it cools. Remove from heat and keep warm.
Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
from the kitchen of http://www.frugalhausfrau.com, adapted from the New York Times