September 17, 2012
Banana Foster bread pudding is a dynamite dessert. Cubes of bread are baked with custard that is flavored with banana, cinnamon and vanilla. After the bread pudding has come out of the oven, it is topped with a caramel-banana topping. The older the bread (any kind will do) the better because it will soak up more liquid. If you only have fresh bread available leave it out over night or toast the cubes in the oven before making this recipe.
Ingredients:
1/2 C. Butter (room temp)
1 1/2 C. Brown Sugar
3 Eggs
1 lb. Bread (I used a brioche roll)
2 C. Heavy Cream
1 1/2 C. Milk
1 C. Cream De Banana Liqueur
2 Tsp. Ground Cinnamon
1 Tsp. Vanilla
6 Bananas (sliced)
Optional Topping:
2 Bananas (sliced)
1/4 C. Butter
1 C. Brown Sugar
Directions:
Preheat oven to 325 degrees. In a large bowl, cream together the butter and sugar. Beat in eggs then stir in the cream, milk, liqueur, cinnamon, vanilla and bread. Once well combined fold in the sliced bananas carefully. Pour into a 13x9 baking dish and cook for 90 minutes or until completely set. This can be served hot, room temp or cold. It can be topped with vanilla ice cream, whipped cream or as I did with the following topping.
In a sauce pan over medium high heat melt the butter then add the brown sugar. Once melted add the banana slices and stir gently, cook until the syrup has reduced and the bananas have caramelized. This will take about 5-10 minutes, be careful to not let your sugar burn. When ready ladle some of this hot sauce over each serving of bread pudding.
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