Cajun Bananas Foster Bread Pudding Food

BANANAS FOSTER BREAD PUDDING

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.

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!

BANANAS FOSTER BREAD PUDDING

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.

DELIGHTFUL BANANAS FOSTER BREAD PUDDING

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 BREAD PUDDING

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.