BANANAS FOSTER BREAD PUDDING WITH RUM SAUCE
Bananas Foster Bread Pudding with Rum Sauce is crunchy on the outside, smooth and creamy inside with a delicious banana-y flavor and topped with a rum sauce and vanilla ice cream.
Provided by Pat Nyswonger
Categories Desserts
Time 1h20m
Number Of Ingredients 19
Steps:
- Preheat the oven to 175°F and line a baking sheet with parchment paper. Add the brioche cubes to the baking sheet and transfer to the oven to dry for 30-45 minutes. Remove from the oven and allow to cool.
- Increase the oven temperature to 325°F, prepare a 2-quart baking dish with oil spray and reserve.
- Place the cooled bread cubes in a large mixing bowl. Combine the cream and milk in a small saucepan and warm gently over medium heat. Pour the warm cream mixture over the bread cubes, stirring to coat well. Set aside to cool to room temperature.
- Whisk together the melted butter and sugar until well blended. Add the egg yolks, vanilla, salt and banana mash, blend until smooth and creamy. Gently stir this mixture into the brioche mixture.
- Whip the egg whites until soft peaks form, then fold them into the brioche mixture. Transfer the mixture into the prepared baking dish. Finish with a grating of nutmeg over the top.
- Set the dish into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the baking dish.
- Bake the bread pudding until the top is golden brown and a knife inserted in the center comes out clean, about 35-55 minutes (see notes). Remove from the oven and transfer the dish from the hot water to a cooling rack. When cool, cover with plastic wrap and refrigerate.
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper
- Cut the cold bread pudding into 2-1/2 inch squares and place on the parchment-lined baking sheet.
- Add 2 tablespoons of butter to a small dish and melt in the microwave
- Brush the top and sides of each bread square with melted butter and transfer to the oven. Bake for 10 minutes until the tops are crisp and golden. Transfer to serving plates.
- In a skillet set over medium heat, add the brown sugar, water, butter, cinnamon, vanilla, and salt. Boil gently for about 8 to 10 minutes. The sauce will start to thicken.
- Add the rum and sliced bananas. Cook for 1 more minute to burn off the alcohol. Transfer the sauce to a small pitcher and spoon over each serving.
Nutrition Facts : Calories 545 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 224 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 350 milligrams sodium, Sugar 27 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BANANAS FOSTER BREAD PUDDING
Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)
Provided by Sam Sifton
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams
BANANAS FOSTER PUDDING
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Provided by sal
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
- Bake in preheated oven 90 minutes, until set.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 54.9 g, Cholesterol 92.7 mg, Fat 24.2 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 275.2 mg, Sugar 34.5 g
BANANAS FOSTER BREAD PUDDING
Brioche bread pudding with bananas and a warm rum caramel sauce.
Provided by Jennifer
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
- Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
- Butter a 2-quart baking dish and place it onto a baking sheet.
- Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
- Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
- Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
- Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.
Nutrition Facts : Calories 535 kcal, Carbohydrate 63 g, Protein 12 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 213 mg, Sodium 679 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
RUM, CARAMEL, AND BANANA BREAD PUDDING
Bananas Fosterthe New Orleans favoritein bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.
Provided by Sarah Patterson Scott
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
- Preheat oven to 350°F.
- Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
- Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
- Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
- Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
BANANAS FOSTER BREAD PUDDING
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- Place pecans on a cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
- Set aside to cool, then roughly chop. Turn off oven.
- Lightly butter a deep 9 x 12 baking dish (or equivalent) and add the bread cubes in an even layer.
- In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
- Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
- Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread.
- Preheat oven to 325 F.
- Place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes.
- Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
- Gather the ingredients.
- While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
- When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
- Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
- When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
- The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
- Gather the ingredients.
- Whip the cream until it just begins to thicken.
- Add the vanilla and sprinkle the sugar over the cream.
- Continue to whip until soft peaks form. Use immediately or refrigerate.
- Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
- Add two pieces of cooked bananas and drizzle the rum sauce over the top.
- Add whipped cream.
- Enjoy!
Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Cholesterol 108 mg, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, Sodium 97 mg, Fat 14 g, ServingSize 8 to 10 servings, UnsaturatedFat 7 g
FRIED BANANAS FOSTER
The Big Easy's signature banana and caramel dessert-invented at Brennan's in the French Quarter-gets a sweet and inventive update. Wrap baby bananas, available at Asian and Latin markets, in spring roll pastry wrappers, fry, and serve over butter pecan ice cream-topping with caramel rum sauce not optional.
Provided by Southern Living Test Kitchen
Time 1h35m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the bananas: Place granulated sugar in a shallow pie plate or baking dish. Toss bananas in sugar; shake off excess.
- Place 4 spring roll wrappers on a work surface with 1 point facing you (so that they look like diamonds). Place 1 banana on each wrapper, 1 inch above bottom point. Carefully begin wrapping banana from the bottom up, keeping the roll as tight as possible. Fold in the sides of the wrapper (like a burrito). Brush 1 inch of top point with some of the beaten egg, and continue to wrap, pressing to secure roll. Repeat with remaining bananas, wrappers, and egg. Place rolls in a single layer on a sheet pan lined with a damp paper towel. Freeze 1 hour.
- Heat oil to 325°F in a large Dutch oven. Fry banana rolls, 2 or 3 at a time, until golden brown, 6 to 7 minutes. Drain on paper towels.
- Prepare the sauce: Cook brown sugar and butter in a skillet over medium-high, whisking constantly, until melted and bubbly, 3 to 4 minutes. Tilt pan away from you, and carefully add the rum, whisking until smooth. Remove pan from heat, and stir in cream and pepper.
- Slice banana rolls in half diagonally. Spoon sauce over top, sprinkle with pecans, and serve with ice cream.
SOUTHERN BANANA PUDDING
This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-round...it's a nice ending to most any meal.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts :
BANANAS FOSTER BREAD
This moist, tender bread has all the flavors of New Orleans' famous dessert. And the rum-flavored glaze on top's amazing! -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
DELIGHTFUL BANANAS FOSTER BREAD PUDDING
This was in a Southern Living Magazine - sounded divine! It is credited to Cafe Reconcile in New Orleans with flavors that "are destinctive in the original Brennan's Restaurant recipe for Bananas Foster." Anybody who has Brennan's Bananas Foster will tell you how WONDERFUL they are. I did not see a similar one on Zaar, so I am posting it - hope you enjoy!
Provided by Nursebarb
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 6 ingredients for pudding in large bowl.
- Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
- Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
- Place bread cubes in a highly greased 13 x 9 inch baking dish.
- Pour egg mixture evenly over bread; press bread to absorb mixture.
- Bake at 325 degrees for 45-55 minutes.
- Remove from oven, and let stand 30 minutes before serving.
- Serve with Bread Pudding Sauce:.
- Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.
BANANAS FOSTER BREAD PUDDING
Provided by Trace Barnett
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: Preheat the oven to 375 degrees F.
- In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
- Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
- For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
- Serve the bread pudding hot, topped with some of the sauce.
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- Preheat oven to 350℉. Place a large skillet over medium heat. Add the 4 tablespoons of butter. Once the butter melts, add the sliced bananas. Saute the banans to soften them, about 5 minutes, then add the brown and granulated sugars. Reduce heat to low and stir until sugars are dissolved, about 2 minutes. Remove from heat and stir in the vanilla, rum, and cinnamon. Let cool for 10 minutes.
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