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Bread Pudding: Banana Rum Bread Pudding with Buttered Rum Sauce

Source of Recipe

www.hungrymonster.com


List of Ingredients

BANANA BREAD:
1 3/4 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed ripe banana (3-4 bananas)
1/3 cup butter
2 tablespoons half and half
3 eggs

PUDDING:
sliced banana bread, 1 1/2" cubes
1 quart half and half
3 tablespoons unsalted butter
1 1/2 teaspoons salt
2 teaspoons vanilla
1 1/4 cups firmly packed brown sugar
4 large eggs
3 large egg yolks
1 cup golden raisins
1/4 cup rum
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon cinnamon

BUTTER RUM SAUCE:
1 cup sugar
2 1/4 cups water
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
2 tablespoons light or dark rum


Recipe

BANANA BREAD Bread can be made several days in advance and kept refrigerated until needed) Preheat oven to 350ºF. Butter an 8 x 4 x 2 inch loaf pan. Using an electric mixer fitted with a paddle place the following ingredients in a large bowl: one cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana; butter and half and half.
Beat on low speed until well blended, scrape sides of bow and then mix on high speed for two minutes and scrape bow. Add eggs and remaining flour and beat on medium speed for one minute until blended. Pour batter into prepared pan and bake for 55 - 60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan and cool on rack thoroughly. Wrap and store overnight before using in pudding.

PUDDING Preheat oven to 400ºF. Cut banana bread into 1/2 inch cubes leaving the crust on. and put on parchment lined baking sheet. Bake in oven until golden brown and lightly crusted. Remove from oven and cool in pan. Butter 8 x 4 x 2 inch loaf pan. In a medium sauce pan heat half and half, butter, salt and vanilla over moderate heat just until hot, but not simmering. In a large bowl, whisk together sugar, eggs, egg yolks, rum, and half and half in a steady stream, whisking. (Placing bowl on wet towel will help to keep it in place.) Add raisins and bread cubes and toss gently. Set mixture aside until almost all liquid is absorbed into bread cubes about 1 hour.

ASSEMBLY Reset oven to 350ºF. Fill prepared loaf pan with mixture. Mix sugar and cinnamon. Dot pudding with butter and sprinkle cinnamon sugar mixture on top. Place pudding pan in a baking pan with sides on middle rack of oven. Pour hot water halfway up sides of pudding pan. Bake until pudding is puffed and golden, about 40 minutes. Cool on rack until warm.

BUTTER RUM SAUCE In a medium size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin. TO SERVE Cut pudding into 3/4 inch slices (heat briefly in microwave if cool) and serve with warm rum sauce. May also be served with vanilla ice cream. Store unused pudding and sauce covered in refrigerator.