BANANAS FOSTER BREAD PUDDING
Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the bread and syrup: Preheat the oven to 300 degrees F.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
- Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
- For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
- Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
- Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.
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Jessinell Livingston
[email protected]I'm allergic to bananas, so I substituted applesauce in this recipe. It turned out great!
Judicely Franco
[email protected]This bread pudding is a bit pricey to make, but it's worth it for a special occasion.
Abbas Akbari
[email protected]I made this bread pudding for my family and they loved it! It's a great recipe for a special occasion.
Comfort Samuel
[email protected]This bread pudding is a great make-ahead breakfast or dessert. I like to make it the night before and then bake it in the morning.
Masooma Zainab
[email protected]I'm not a fan of the praline sauce on this bread pudding. I think it's too sweet.
Corey Roof
[email protected]I love the praline sauce on this bread pudding. It's so rich and flavorful.
Lily'ana Nelson
[email protected]This is my go-to recipe for bread pudding. I've made it several times and it always turns out perfect.
Alex Rdz
[email protected]I'm not sure if I did something wrong, but my bread pudding turned out dry. I followed the recipe exactly, so I'm not sure what happened.
Ed Patrichi
[email protected]This bread pudding is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Nicole Parkes
[email protected]I'm not a big fan of bananas, but I really enjoyed this bread pudding. The bananas were not overpowering and the other flavors really complemented them.
Kez Kimuli
[email protected]This is a great recipe for using up leftover bread. I always have a few slices of bread that are about to go stale, so this is a perfect way to use them up.
Adel Hawamdeh
[email protected]I made this bread pudding for a brunch party and it was a hit! Everyone loved the unique flavor and the praline sauce was a big hit.
Mahmoud Eid
[email protected]This bread pudding is a delightful combination of flavors and textures. The bananas give it a sweet and fruity flavor, while the bread adds a chewy texture. The custard is rich and creamy, and the praline sauce is the perfect finishing touch.