Tropical Bread Pudding With Grilled Bananas & Rum Anglaise |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This sounds so fabulous, I can't wait to try it! Ingredients:
1 large loaf vanilla poundcake |
1 cup unsalted butter, softened, divided |
8 teaspoons cinnamon |
8 teaspoons nutmeg |
1/2 pint vanilla ice cream, softened |
4 bananas |
1/2 orange, juice of |
1 cup brown sugar |
3 tablespoons good quality rum |
1 cup whipped cream |
8 tablespoons toasted flaked coconut, for serving |
Directions:
1. Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle each with one teaspoon cinnamon and nutmeg.
2. Lightly brown the buttered sides in a large skillet while preparing other sides the same way.
3. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
4. Peel bananas and set aside.
5. In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in brown sugar. Stir constantly over medium-low heat until mixture completely liquefies.
6. Add bananas to coat, cooking for about 2 minutes. Remove bananas to grill and continue to cook until tender.
7. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. When bananas are cooked to your liking, return them to the skillet with the sauce. Slice as desired; diagonally works best.
8. Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
9. Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with toasted coconut and serve.
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