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Bread Pudding: Caramel Banana Rum Bread Pudding

Source of Recipe

www.joycesfinecooking.com


List of Ingredients

10 1/2-inch thick slices egg bread, toasted
2 tablespoons melted butter (30 mL)
6 eggs
2 cups whole milk (500 mL)
2 cups 18% cream (500 mL)
1/2 cup granulated sugar (125 mL)
1/2 teaspoon cinnamon (2 mL)
Grated nutmeg to taste
1 teaspoon vanilla (5 mL) or 1 vanilla bean scraped
Pinch salt
1/4 cup butter (50 mL)
1/3 cup sugar (75 mL)
4 medium ripe bananas, sliced
2 tablespoons rum (25 mL)


Recipe

Preheat oven to 325°F (160°C) Brush 5 bread slices with butter and set aside. Break remaining bread up into bite size pieces. Brush a 10 x 12 1/2 inch baking dish with butter. Combine the eggs, milk, cream, sugar and spices in a medium bowl. Whisk to combine and set aside.

In a large skillet, heat butter and add sugar. Cook for 2-3 minutes, until golden caramel forms. Add the banana slices and toss over high heat for 2 minutes, or until just soft and golden. Add rum and remove from heat and cool.

Arrange broken bread pieces in baking dish and spoon bananas on top, spreading evenly. Cover with buttered bread slices, in a single layer, and pour egg mixture over top. Press bread down and let stand for 30 minutes. Bake for about 35- 40 minutes or until puffed and golden, but custard is still moist in center.

Chocolate Sauce
4 ounces bittersweet chocolate, finely chopped
3/4 cup milk
3 tablespoons dark rum
Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts. Bottom of bowl should not be touching the water. Stir until smooth and serve warm with pudding.
YIELD: 8