Rum Caramel And Banana Bread Pudding Food

RUM, CARAMEL, AND BANANA BREAD PUDDING

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.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA BREAD PUDDING WITH RUM SAUCE

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.)

RUM, CARAMEL, AND BANANA BREAD PUDDING

Steps:

• Caramel Sauce:.
• 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 untill sauce is thick and smooth, about 1 minute. Strain sauce into small bowl.
• *Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
• Pudding:.
• 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 egg, 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.

TROPICAL BREAD PUDDING WITH GRILLED BANANAS AND VANILLA RUM ANGLAISE

Steps:

• Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered sides in a large skillet while preparing other sides the same way. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
• Peel bananas and set aside.
• In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
• Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
• Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.

BANANA BREAD PUDDING

Steps:

• To prepare bread pudding:
• Place bread cubes in a single layer in a casserole dish. Set aside.
• In a large bowl, beat eggs with rum. Stir in milk and brown sugar, mixing well. Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. Pour mixture over prepared bread cubes. Cover with plastic wrap, and refrigerate for one hour.
• Generously butter a 9x5x3-inch loaf pan. Set aside.
• Heat oven to 350°F Remove bread/egg mixture from refrigerator. In a medium bowl, mash two very ripe bananas. Stir into bread mixture. Spoon mixture into prepared loaf pan. Bake for 45 minutes or until done.
• Let cool 15 minutes. Invert onto serving platter.
• To prepare rum caramel sauce:.
• Melt butter with rum in a medium saucepan over medium heat. Stir in sugar. Increase heat to medium high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in heavy cream. If mixture thickens before using, heat at medium setting in microwave.
• To assemble:.
• Diagonally cut firm banana into 13 pieces. Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides. Place 5 slices of banana in a zig-zag pattern down center of bread pudding. Place two banana pieces on plate in each corner of the bread pudding.

BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 350ºF.
• Spray a 13x9" baking dish with nonstick cooking spray.
• Soak the raisins in the rum for at least 5 minutes.
• Tear brioche into 1" pieces and place in prepared dish.
• In a large bowl, combine milk. custard dessert mix, eggs and mutmeg.
• Whisk until well blended.
• Stir in nuts and raisins, if using.
• Pour over brioche; press down gently on brioche to submerge into custard.
• Let stand 10 minutes, or until brioche absorbs custard slightly.
• Bake for 50 minutes, or until top is golden brown and bread pudding puffs.
• Serve warm with Caramel Rum Sauce.
• CARAMEL RUM SAUCE:.
• Combine caramel sauce, cream and rum in medium glass bowl.
• Heat in microwave for 45 seconds.
• Whisk to blend.
• Drizzle over bread pudding.
• Serve warm and enjoy!

RUM BANANA PUDDING

Steps:

• Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
• Let pudding stand 5 minutes, then gently stir in bananas.
• Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
• Beat egg whites and 1/8 cream of tartar at high speed until foamy.
• Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
• Spread meringue evenly over top, sealing edges.
• Bake at 400 degrees for 8 to 10 minutes or until golden brown.