Banana Bread Pudding
Source of Recipe
from wwr
List of Ingredients
Banana Bread Pudding
2 Tablespoons butter (30 ml)
4 - 5 peeled and thickly sliced bananas
4 eggs
2 cups half+half or heavy cream (500 ml)
1/4 cup packed brown sugar (60 ml)
1/4 cup dark rum (60 ml), optional
1 teaspoon vanilla extract (5 ml)
1/2 teaspoon ground cinnamon (2 ml)
1/2 pound sliced egg or white bread or brioche (225 g)
1/4 cup raisins (60 ml)
rum sauce, optional
vanilla ice cream, optional
Heat the butter in a skillet over moderate heat and
saute the bananas until lightly browned, about 3
minutes. Set aside.
Whisk together the eggs, half+half, brown sugar,
optional rum, vanilla, and cinnamon in a mixing bowl.
Layer 1/3rd of the bread slices in a greased 9x5 inch
(23x12 cm) baking dish.
Top with 1/2 the bananas and raisins.
Pour 1/3rd of the egg mixture over all.
Repeat with another layer of bread, bananas, raisins,
and egg mixture; and finish with a final layer of bread
and egg mixture.
Bake in a preheated 350 degrees F (180C) oven until
firm to the touch, 30 to 40 minutes.
Serve warm, chilled, or at room temperature, topped
with rum sauce and/or vanilla ice cream if desired. Serves 6 to 8.
Rum Sauce
1/4 cup butter (60 ml)
1/2 cup half+half or heavy cream (125 ml)
1/2 cup packed brown sugar (125 ml)
1/4 teaspoon salt (1 ml)
2 - 3 Tablespoons dark rum (30-45 ml)
Combine the butter, half+half, brown sugar, and
salt in a saucepan and bring to a rolling boil
over moderate heat, stirring frequently.
Remove from the heat and stir in the rum.
Makes about 1 cup (250 ml).Recipe
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