Bananas Foster Bread Pudding

I eat more than my fair share of bananas. Like, wayyyyy more. And the thing is, I buy even more than I eat, because finding myself banana-less would be catastrophic. I’m sure you can relate.

photo 1

Buying an excessive amount of bananas now goes down in history as the smartest thing I’ve ever done. Because excessive amounts of bananas means excessive amounts of banana baking, and excessive amounts of banana baking means Bananas Foster Bread Pudding. And there has never,and I mean NEVER, been anything more delicious that Bananas Foster Bread Pudding.

photo 5

I’d never made any sort of bread pudding before, so you can imagine my skepticism about this baking adventure. Had it not been for repeated requests to try out a pudding recipe, this would have never happened, and that would have been absolutely awful. This dessert was literally one of the best things to ever come out of my kitchen.

photo 3

I’m not sure if it was the amazing texture, the bananas mixed into the actual pudding that remind you of homemade banana bread or the totally obscene and completely necessary rum and banana sauce that made this dessert so ridiculous. I could hypothesize all day, but, in the end, does it really matter? This pudding just flat out rocked my world.

photo 4

I’m actually contemplating never eating a plain banana again, because any banana that does not contribute to Bananas Foster Bread Pudding just seems so…wrong.

photo 2

Because, look at that. There has never been anything so right.

Recipe

Prep time: 35 minutes | Bake Time: 45- 50 minutes | Total Time: 1.5 hours

Banana Bread Pudding

  • 3 eggs
  • 2 egg yolks
  • 1 cup very ripe bananas (about 2 bananas), mashed
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp vanilla
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 cups heavy cream
  • 1 whole wheat baguette, torn up (about 5 cups)

Banana’s Foster Sauce

  • ½ cup butter, unsalted
  • ½ cup light brown sugar, packed
  • 1 banana, sliced thinly
  • 1 nip dark rum (about 3 tablespoons)
  • 1/3 cup heavy cream

For the pudding:

In a large bowl, whisk together the eggs and egg yolks until frothy. Add in the banana, cinnamon, nutmeg and vanilla and whisk to combine. Do the same with the brown and granulated sugar. Whisk in the heavy cream. Tear the baguette into the bowl and stir until the bread is completely covered with the liquid mixture. Pour all of the contents of the bowl into an 8×8 baking dish and let sit for 30 minutes

Preheat your oven to 350° F. Place your 8×8 pan with the pudding into a larger pan, and fill the larger pan with water so that the water is approximately 1 inch deep. Place in the oven and bake for about 50 minutes until the pudding is set and no longer jiggles when shaken. Remove and serve warm with the Bananas Foster sauce.

For the sauce:

Melt together butter and sugar in a large sauce pan over medium low heat, stirring constantly. When sugar and butter have just melted together, add bananas and cook for about 2 minutes. Remove from heat and add the rum. Using either the flame for the burner (if you have a gas stove) or a match, ignite the rum and let the alcohol burn off. Once the alcohol has burned off, add in the heavy cream and whisk to combine. Spoon sauce over pudding and enjoy!

Adapted from Brown Eyed Baker

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge