Banana Bread Pudding With Rum Sauce
 
2 cup  Milk
1/2 cup  Sugar
1 large  Egg
1 tsp  Freshly grated nutmeg
5 slice  Fresh banana bread
 
  rum SAUCE
4 Tbsp  Unsalted butter (1/2 Stick)
2 Tbsp  Freshly squeezed lemon Juice
1/4 cup  Water GARNISH
1 cup  Heavy (whipping) cream
3 large  Egg yolks
1 Tbsp  Vanilla extract
  inch of salt
3 large  Bananas, in 1/4 in. rounds
3 Tbsp  Dark brown sugar
1/2 cup  Rum
2 cup  heavy whipping cream, whipped to soft peaks
 
Generously butter a 12-cup ovenproof baking dish. To make the custard, 
whisk the milk, cream, and sugar together in a large bowl. Add the egg 
yolks and the whole egg one at a time, whisking well after each addition. 
Whisk in the vanilla, nutmeg, and salt, and set aside. Cut four slices of 
the banana bread vertically into 1-inch-wide fingers. Arrange an even 
layer of bread fingers on the bottom of the prepared dish, cutting and 
fitting them to cover the bottom. It is fine if they curve slightly up the 
sides of the dish. Cover the bread slices with an even layer of banana 
slices, and then pour enough custard over the bread and bananas to cover 
them. Repeat the layers of bread and bananas. Cut the remaining slice of 
banana bread into cubs, and sprinkle these over the bananas, press down 
slightly on the bread cubes, and cover. Set aside for Meanwhile, preheat 
the oven to 350F. Bake the pudding until it is almost solid through, about 
45 minutes. Then remove the cover and bake until the cubes of banana bread 
on the top are golden, an additional 15 minutes. Remove the dish from the 
oven and cool it on a wire rack. While the bread pudding is cooling, make 
the sauce: Melt the butter in a small saucepan over medium heat. Whisk in 
the brown sugar, lemon juice, rum, and water, and bring to a rolling boil. 
Cook, whisking occasionally, until the mixture begins to thicken and the 
sugar has dissolved, about 5 minutes. Remove the sauce from the heat and 
transfer it to a serving pitcher. Serve along with the slightly cooled 
banana bread pudding and whipped cream, if you like. From: Earl Shelsby 
Servings: 1 
 
 
 
 
 
(ID: 80427) Mirror: rec.food.recipes: Mon, Sep 23, 2002


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Banana Bread Pudding With Rum Sauce
Bread Pudding With Rum Sauce
Eggnog Bread Pudding With Rum Sauce
Bayou Bread Pudding With Hot Rum Sauce
Bayou Bread Pudding with Hot Rum Sauce
Best of Bridge Cajun Bread Pudding and Rum Sauce
Croissant Bread Pudding with Peaches and Rum
Strawberry Banana Spring Rolls With Caramel Rum Sauce
bread pudding with bourbon sauce
Bread Pudding with Lemon Sauce
bread pudding with bourbon sauce
bread pudding with lemon sauce
bread pudding with lemon sauce
bread pudding with white chocolate sauce
bread pudding with white chocolate sauce
panettone bread pudding with amaretto sauce
Apricot Bread Pudding with Caramel Sauce
Warm Bread Pudding with Vanilla Sauce
Bread Pudding With Brandy Apricot Sauce
New Orleans Bread Pudding with Whiskey Sauce

>> More Related Recipes