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June 16, 2007

Banana Bread Pudding, Banana Bread Pudding With Banana Rum Sauce

Banana Bread Pudding

2 cups milk
2 cups bread crumbs
2 cups mashed bananas
1 cup honey
2 eggs, beaten
2 teaspoons cinnamon
3 tablespoons butter or margarine
1 teaspoon banana flavoring

Instructions: Scald the milk. Remove from heat. Add the bread
crumbs. Add each ingredient one by one. Stir well. Please in
a greased pan and bake for 1 hour at 325 degrees. Let cool hours
before serving.

Notes:

You may also use egg whites only.
Banana flavoring can be substituted with vanilla flavoring.

BANANA BREAD PUDDING WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New
Orleans is a fantastic cross between the classic bread pudding
and Bananas Foster, the great flaming bananas and ice cream
dessert.

6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
3/4 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a
9x12x2 inch baking pan. In a blender or food processor, blend
the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and
1/2 teaspoon of the vanilla until smooth. Pour this mixture over
the French bread pieces. Fold in the raisins and the pecans and
let the mixture set for 20 minutes. Top with small pieces of the
butter.
Cover the pudding with aluminum foil and place the pan into a
larger pan. Add warm water to a depth of 1 inch in the larger
pan. Bake for 1 hour. Remove the foil and bake uncovered for 15
minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to
thicken. Add the remaining 1 tablespoon of sugar and 1/4
teaspoon vanilla. Continue whisking unti soft peaks form. Cover
and chill.

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter,
sugar, bananas, cinnamon and nutmeg. Moving the skillet back and
forth, cook until the butter and sugar become creamy and the
bananas begin to soften, about one minute. Remove the skillet
from heat and add the rum and the liqueur. Return the pan to the
heat. Tilt the pan, avert your face and and light the liquid
with a long match. Shake the skillet until the flames subside.
Add the vanilla, remove from heat and keep warm.
To serve, place a large scoop of bread pudding in the middle of
each serving plate or bowl. Place 2 slices of banana on each
plate and top with about 3 tablespoons of sauce. Spoon the
whipped cream over the bread pudding and serve immediately.
Serves 12

Posted by Willie Crawford at June 16, 2007 10:43 PM

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