I’ve posted the blog before but here’s the actual recipe. I feel bad for telling people to just watch the video. This is one of the most awesomest desserts I make.
Banana Rum Bread Pudding
Prep Time: 30 mins Cook Time: 1 hour
What you’ll need:
1 1/4 C Dark Brown Sugar
3 Cups Heavy Cream
1 Cup Milk
6 Cups Stale Wheat Bread, diced (leave out overnight. You can also use Italian bread, Brioche, whatever. Wheat is good for texture though.)
1/2 Tsp Cinnamon
1 Tsp Vanilla Extract
6 Ounces Nestle Tollhouse White Chocolate Chips (optional)
4 Large Bananas or 5-6 small ones, sliced
4 Tablespoons Butter
1/2 C Banana Liqueur or Banana Rum. If you can’t find that, use white rum.
Long-neck lighter and a prayer
Preheat oven to 350
In a bowl mix together the eggs, 1 Cup of the brown sugar, vanilla extract, cinnamon, the cream, and the milk. Combine with a whisk. Fold in the the bread and the chocolate chips. Don’t add the chips before the bread because they will sink straight to the bottom. Set aside.
In a skillet melt the 4 Tbs of butter and add the sliced bananas. Saute in the pan until the bananas are soft. Once soft, add the remaining brown sugar and coat all of the bananas. Now, carefully pour in the Banana Rum. Using a long-neck lighter light the alcohol in the pan. This is called Flambe. Now is when you go for that prayer. Just back away and let the flame die down. Don’t mess with it. When the flame dies down, fold the hot bananas into the pudding mixture that you’ve put aside. You can add a little bit more butter if you’d like now too.
Pour into a large Pyrex dish or a foil pan and cook for an hour until the center is no longer jiggly. Serve with ice cream or a lovely Creme Anglaise.
Creme Anglaise (Sweet white cream sauce perfect for any dessert)
- 1 Cup Heavy Cream
- 3 Egg Yolks
- 3/4 Cup of Sugar
- 1 Capful Vanilla Extract
- Squeeze Lime Juice (optional)
In a small saucepan, heat the heavy cream and vanilla extract until it simmers a tiny bit. While it’s heating in another container beat the egg yolks and sugar together. Temper the hot cream into the eggs by SLOWLY pouring about half of the hot cream into the container with the egg yolks and whisking continuously. You do not want to have scrambled eggs on your hand so go slowly. Once the eggs and the cream are combined, add that mixture back into the remaining hot cream. Cook on medium heat while stirring constantly until the mixture is thick and coats the back of a spoon.
Set aside and allow to cool. Add a squeeze of fresh lime juice if you’d like.
There ya have it. Tastiness and fanciness!