Desserts

Bananas Foster Bread Pudding

August 31, 2016

This is the result of weeks and weeks of constantly thinking and obsessing over the idea of a “Bananas Foster.” I tend to go down the rabbit hole a bit, but this was well worth it!! Let’s dive in. You’re in for a treat!

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In a hot oven proof pan or skillet, add a couple pads of butter to grease the pan…

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…followed by 3 tbsp of brown sugar…

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…and 2 quartered bananas (flat side down).

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Let the bananas caramelize for 3-4 minutes on medium heat.

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Add 1/4 cup of dark rum to the skillet—if cooking over an open flame remove from heat while pouring (VERY flammable).

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Reduce for 2 minutes, or until the caramel has slightly thickened. Remove from heat.

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In a medium sauce pot add 1 cup cream…

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… and 3 tbsp of the caramelized banana syrup.

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Give this a good whisk and then bring to a simmer.

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In a separate bowl, add 1 egg yolk.

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Whisk in a few spoonfuls of the hot sweet cream.  

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Quickly whisk to temper.

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Once tempered, transfer the custard into the hot sweet cream and quickly whisk it in.

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Transfer the ice cream mixture to the fridge and cool for 30 minutes, or until its temperature reaches 40ºF.

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Once chilled, transfer to an ice cream maker and churn accordingly.

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Transfer to the freezer to set up.

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Using stale bread, or a french loaf…

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…dice up 2 cups of bread and transfer them to a medium mixing bowl.

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In a separate mixing bowl, add in 3/4 cup of milk…

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…1 whole egg…

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…4 tbsp brown sugar, 2 tsp allspice…

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…2 tbsp dark rum…

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…and a pinch of salt.

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Give this a good whisk…

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…and then pour the custard mixture over the diced bread. Use just enough to soak the bread until it has completely been  absorbed.

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Depending upon the amount of moisture the bread absorbs, you can add more or less cream.

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Once the bread has absorbed the custard, layer it on top of the caramelized bananas.

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Gently pressed it into the pan until it is evenly dispersed.

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Bake at at 400ºF for 25-30 minutes, or until it becomes deep golden brown.

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I prefer to remove the caramelized bread pudding from the pan, but you can also eat it straight from the skillet!

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Whichever way you choose to eat it…

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…top it with a generous portion of the caramelized banana ice cream…

 

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…a drizzle of banana rum caramel…

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…and some more of those GLOURIOUS caramelized bananas!

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Another way to plate this is by adding a slice of the bananas foster bread pudding to a medium bowl…

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…pouring in a bit of dark rum…

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…and IGNITE!

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Top with a scoop of the caramelized banana ice cream…

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…and a hearty drizzle of banana rum caramel! Enjoy.

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding

Ingredients

    Caramelized Bananas:
  • 2 bananas
  • 3 tbsp brown sugar
  • 1/4 cup dark rum
  • Ice Cream:
  • 3 tbsp caramelized banana syrup
  • 4 tbsp brown sugar
  • 1 cup cream
  • 1 egg yolk
  • pinch of salt
  • Bread Pudding:
  • 2 cups diced bread
  • 3/4 cup milk
  • 1 whole egg
  • 2 tbsp dark rum
  • 2 tsp allspice
  • pinch of salt

Instructions

  1. Begin by quartering 2 peeled bananas (more if you'd like to use as a garnish at the end). In a hot oven proof pan or skillet, add in a couple pads of butter to grease the pan, followed by the sliced bananas (flat side down), and 3 tbsp of brown sugar. Let the bananas caramelize for 3-4 minutes on medium heat and then add 1/4 cup of dark rum to the skillet (remove from heat while pouring if cooking over an open flame--VERY flammable). Reduce for 2 minutes, or until the caramel has slightly thickened. Remove from heat.
  2. In a medium sauce pot add 1 cup cream and 3 tbsp of the caramelized banana syrup. Bring to a simmer. In a separate bowl, add 1 egg yolk and whisk in a few spoonfuls of the hot sweet cream. Quickly whisk to temper. Once tempered, transfer the custard into the hot sweet cream and quickly whisk it in. Transfer the ice cream mixture to the fridge to cool for 30 minutes, or until 40ºF. Once chilled, transfer to an ice cream maker and churn accordingly. Then transfer to the freezer to set up.
  3. Using stale bread, or a french loaf, dice up 2 cups of bread and transfer them to a medium mixing bowl. In a separate mixing bowl, add in 3/4 cup milk, 1 whole egg, 2 tbsp brown sugar, 2 tsp allspice, and 2 tbsp dark rum. Give this a good whisk and then pour the custard mixture over the diced bread. Use just enough to soak the bread until it has completely absorbed. Depending upon the amount of moisture the bread absorbs, you can add more or less cream.
  4. Once the bread has absorbed the custard, layer it on top of the caramelized bananas. Gently pressed it into the pan until it is evenly dispersed. Bake in the oven for 25-30 minutes at 400ºF, or until it's a deep golden brown. I prefer to remove the caramelized bread pudding from the pan, but you can also eat it straight from the skillet! Whichever way you choose to eat it, top it with a generous portion of the caramelize banana ice cream, a drizzle of banana rum caramel, and some more of those glorious caramelized bananas!
  5. Another way to plate this is by adding a slice of the bananas foster bread pudding to a medium bowl, pouring in a bit of dark rum, and IGNITE! Top with a scoop of the caramelize banana ice cream, a hearty drizzle of banana rum caramel, and of course the caramelized bananas! Any way you eat this, it is one decedent treat! Enjoy.
http://www.byrontalbott.com/bananas-foster-bread-pudding/

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| Top Left: Ice Cream Maker & Attachment | Top Middle: Cutting Board | Top Right: Mixing Bowls |

| Bottom Middle: Skillet | Bottom Right: All-Clad Sauce Pan |

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  • albert muñoz September 1, 2016 at 10:46 am

    wow! It looks delicious!! Thank u for your recipes, you are a great chef 🙂

  • Dwight Flett October 20, 2016 at 10:08 pm

    It is in reality a nice and helpful piece of info. I’m happy that you just shared this useful information with us. Please keep us up to date like this. Thanks for sharing.