Banana Bread Pudding With Rum Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Desserts, Puddings | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Raisins or currants |
| 2 | T | Butter, Plus Extra For Pan |
| 3 | Bananas, peeled halved | |
| Crosswise And Then | ||
| Lengthwise | ||
| 5 | Sugar | |
| 2 | c | Whipping cream |
| 4 | Eggs | |
| 1 | t | Vanilla extract |
| 8 | oz | Firm white bread slices |
| crusts trimmed Each | ||
| Slice | ||
| Cut Into 3 Strips | ||
| 1/2 | c | Toasted Pecans, About 2 |
| Ounces Chopped | ||
| 1/4 | c | Unsalted butter |
| 1/2 | c | Whipping cream |
| 1/2 | c | Packed dark brown sugar |
| 1 | pn | Salt |
| 2 | T | Dark rum |
INSTRUCTIONS
For rum sauce: Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar, and salt. Bring to a 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.) For Banana Bread Pudding: Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes. Melt 2 tablespoons butter in a heavy skillet over medium heat. Add banana 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 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 remaining pecans and raisins. 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 a knife inserted into the 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. 6-8 servings Recipe by: Bon Appetite Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 264
Total Fat: 30.2g
Cholesterol: 169.6mg
Sodium: 94.6mg
Potassium: 303.6mg
Carbohydrates: 46.9g
Fiber: 2.5g
Sugar: 19.6g
Protein: 8.6g