Cajun Bananas Foster Bread Pudding Food

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.

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:

• 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

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
• Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
• Whisk together the flour, baking powder and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
• Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
• Slice and serve with vanilla ice cream, and the remaining glaze.

BANANAS FOSTER BREAD PUDDING

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.

CAJUN BREAD PUDDING

Steps:

• In a large saucepan, heat 4 cups of milk until warm; set aside. In a large bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; let soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. , Pour into a 13x9-in. baking dish. Bake, uncovered, at 400° for 45-60 minutes or until a knife inserted in center comes out clean. , For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat. Stir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.

HEAVENLY BANANAS FOSTER BREAD PUDDING

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.