Banana bread pudding with rum sauce
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Banana bread pudding with rum sauce
  Bread    Pudding    Rum    Bananas    Sauces  
Last updated 6/12/2012 1:06:40 AM. Recipe ID 32258. Report a problem with this recipe.
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      Title: Banana bread pudding with rum sauce
 Categories: Desserts, Puddings, Breads
      Yield: 8 Servings
 
MMMMM--------------------BANANA BREAD PUDDING-------------------------
    1/3 c  Raisins or currants
      2 tb Butter; Plus Extra For Pan
      3    Bananas; peeled, halved
           -Crosswise And Then
           -Lengthwise
      5    Sugar
      2 c  Whipping cream
      4 lg Eggs
      1 ts Vanilla extract
      8 oz Firm white bread slices;
           -crusts trimmed, Each Slice
           -Cut Into 3 Strips
    1/2 c  Toasted Pecans (About 2
           -Ounces); Chopped

MMMMM-------------------------RUM SAUCE------------------------------
    1/4 c  Unsalted butter
    1/2 c  Whipping cream
    1/2 c  Packed dark brown sugar
      1 pn Salt
      2 tb Dark rum
 
  For rum sauce: Melt butter in heavy medium saucepan over medium-high
  heat. Add cream, sugar, and salt. Bring to a boil, stirring until
  sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2
  days ahead.
  
  Cover and refrigerate. Rewarm over low heat, stirring constantly.)
  
  For Banana Bread Pudding: Combine raisins and 2 tablespoons rum in a
  small bowl. Let stand 20 minutes. Melt 2 tablespoons butter in a
  heavy skillet over medium heat. Add banana and 2 tablespoons sugar
  and cook until bananas are tender, about 2 minutes per side. Remove
  from heat. Combine whipping cream, eggs, vanilla extract and
  remaining 1/4 cup rum and 3 tablespoons sugar in medium bowl and
  whisk to blend. Preheat oven to 350'F. Butter 9x5x3-inch loaf pan.
  Arrange 1/3 of bread strips crosswise in bottom of prepared pan.
  Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and
  half of pecans. Arrange 1/3 of bread strips crosswise atop bananas.
  Pour half of egg mixture over.
  
  Arrange remaining banana pieces atop bread. Sprinkle remaining pecans
  and raisins. Arrange remaining bread strips crosswise atop bananas.
  Pour remaining egg mixture over. Press gently on top layer to compact.
  
  Let stand 15 minutes. Bake bread pudding until puffed and golden and a
  knife inserted into the center comes out clean, about 45 minutes.
  Transfer to rack and cool slightly. Cut bread pudding into slices.
  Arrange on plates; drizzle with warm Rum Sauce and serve. 6-8 servings
  
  Recipe 




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Recipe ID 32258 (Apr 03, 2005)

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