Banana’s Foster Bread Pudding With Butterscotch Sauce

This is the final recipe from our cooking class adventure back in July! Sad to have reached the end of our plethora of recipes, but excited that each and every one turned out wonderfully and have since been added to our arsenal of go-to recipes. This one is delicious! I didn’t previously think I liked banana’s foster or bread pudding. But I apparently LOVE it when you combine the two! By no means healthy, but really pretty darn heavenly.

Sauteeing the bananas!

Yummy breaded banana goodness.

Top with ice cream and devour!

Banana’s Foster Bread Pudding With Butterscotch Sauce

Serves: 6

1/2 cup unsalted butter
1 1/2 cups light brown sugar, divided
3/4 teaspoon cinnamon
6 firm-ripe (no brown spots) bananas, peeled and cut crosswise into 3/4-inch slices
1/4 cup banana-flavored liqueur (our drink of choice is 99 Bananas)
1/2 cup Meyer’s rum (or any dark rum)
4 eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon vanilla extract
Pinch salt
6 cups (1/2-inch cubes) day-old French bread with crusts
Vanilla ice cream

Butterscotch Sauce:
3/4 cup light brown sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

1. Preheat oven to 350. Butter 10×14-inch baking dish and set aside.

2. Melt butter in large skillet over medium heat. Add 1 cup brown sugar and cinnamon and cook, stirring until sugar dissolves, 2 minutes. Add bananas and cook on both sides until they start to soften and brown, 3 minutes. Add banana liquer and stir to blend.

3. Turn off heat and carefully add rum and ignite, shaking pan until flames go out. BE SURE to have exhaust fan turned off for this part or it will suck the flames straight up the wall. Remove from heat and let cool completely.

4. Whisk eggs, 1/2 cup brown sugar, cream, milk, and vanilla in large bowl. Add banana mixture and bread; stir to blend thoroughly. Pour into prepared dish and bake until firm, 50 to 60 minutes. Cool 20 minutes before serving topped with ice cream and drizzled with sauce.

5. For sauce, combine sugar, corn syrup, butter and salt in medium saucepan. Bring to boil over medium heat, stirring constantly. Boil 1 minute; remove from heat and stir in cream and vanilla. Cool; store in fridge up to 2 weeks.


~ by spontaneoustruth on September 8, 2010.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s