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Bananas Foster Bread Pudding With Vanilla Ice Crea... Recipe

Bananas Foster Bread Pudding With Vanilla Ice Crea... Recipe

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Bananas Foster Bread Pudding With Vanilla Ice Crea...

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Ingredients:

Serving

9 tbsp unsalted butter
1 1/2 cups packed light brown sugar
3/4 tsp ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup banana liqueur
1/2 cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 tsp pure vanilla extract
pinch salt
6 cups (1/2-inch cubes) day-old french bread
vanilla ice cream
caramel sauce
3/4 cup sugar
2 tbsp water
1/2 tsp fresh lemon juice
1/2 cup heavy cream
2 tbsp to 1/4 cup whole milk

Directions:

Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
Caramel Sauce
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)
Yield: a generous 3/4 cup
To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	874.98 Kcal (3663 kJ)
Calories from fat	313.8 Kcal
		% Daily Value*
Total Fat	34.87g	54%
Cholesterol	200.04mg	67%
Sodium	890.75mg	37%
Potassium	456.14mg	10%
Total Carbs	110.59g	37%
Sugars	23.6g	94%
Dietary Fiber	2.78g	11%
Protein	23g	46%
Vitamin C	8.6mg	14%
Vitamin A	0.2mg	5%
Iron	0.5mg	3%
Calcium	106mg	11%

Amount Per 100 g
Calories	203.34 Kcal (851 kJ)
Calories from fat	72.93 Kcal
		% Daily Value*
Total Fat	8.1g	54%
Cholesterol	46.49mg	67%
Sodium	207mg	37%
Potassium	106mg	10%
Total Carbs	25.7g	37%
Sugars	5.48g	94%
Dietary Fiber	0.65g	11%
Protein	5.35g	46%
Vitamin C	2mg	14%
Iron	0.1mg	3%
Calcium	24.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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