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.
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 BREAD PUDDING
Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com. I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D
Provided by lazyme
Categories Breads
Time 3h45m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Slice French bread and dry in a 200F oven for 20 minutes.
- Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
- Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
- Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
- Be sure to flatten all of the lumps.
- Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
- Remove foil and bake for an additional 20 minutes, or until golden brown.
- Set aside to cool.
- Foster Sauce:.
- Melt butter in a sauce pot.
- Add the brown sugar and cinnamon and mix well.
- Add the rum and ignite.
- Allow the flames to subside.
- Then, stir in the banana liqueur.
- Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
- To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
- Top warm bread pudding with Foster sauce and garnish with mint leaves.
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
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.
OHANA BREAD PUDDING WITH BANANAS FOSTER SAUCE
These are just the ingredients for the greatest bread pudding and banana foster sauce from Disney's Restaurant.
Provided by Chef Lindsay B
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- I am not sure of the directions, the post on Disney's All Ears Website was taken down (they replaced it with cheesecake)and I only wrote down the ingredients for shopping. But if anyone knows them please post them!
- Here they are:.
- TO MAKE THE BREAD PUDDING:.
- Preheat oven to 350 degrees F. Grease large baking dish with butter.
- In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
- Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.
- Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
- MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:.
- In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.
- Add remaining heavy cream. Let it boil additional minute.
- Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
- Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
- TO SERVE:.
- Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
- Recipe note:.
- Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
- Makes 6-8 servings.
- From: Disney's Polynesian Resort.
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- FOR BANANA BREAD PUDDING:
- Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
- Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
- Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
- Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
- MAKE RUM SAUCE (Makes about 1 cup):
- Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)
BANANA COCONUT BREAD PUDDING WITH RUM SAUCE
If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.
Provided by Martina
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
- Stir well to combine.
- Leave sit for 15 minutes.
- Pour mixture into greased 9x9 inch pan.
- Sprinkle nuts evenly over top.
- Bake for 45-50 minutes or until knife inserted in centre tests clean.
- For sauce: Melt butter in saucepan, stir in flour.
- Add brown sugar, cream and milk.
- Bring to boil, lower heat and simmer until thickened.
- Remove from heat and stir in rum.
- Serve warm with pudding.
- If sauce becomes too thick, thin with a small amount of milk.
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