Bananas Foster Bread Pudding with Rum Sauce
serves 6-8
12 oz crusty French bread, cubed
7 eggs
1 banana, pureed
4 1/2 cups whole milk
1 cup brown sugar
1/2 cup dark rum
2 bananas, sliced
1/2 cup raisins
Preheat over to 350 degrees. Butter or spray a 9 x 13 inch glass pan.
Place bread cubes in a large bowl. In a separate bowl, whisk eggs, milk and pureed banana with brown sugar and rum. Pour over bread cubes and allow to soak for 30 minutes, tossing a couple of times to ensure good saturation.
Layer half of the bread mixture into your 9x13 pan and top with half of the raisins and banana slices. Pour in the rest of the bread mixture and top with the remaining raisins and banana.
Cover the pan tightly with foil. Bake for 45 minutes before removing foil. Then bake for an additional 30 minutes or until pudding is browned and puffed and any eggy custard in the center of the pan is set.
Serve warm with a drizzle of rum sauce.
Rum Sauce:
6 T Butter
1 cup brown sugar
1/2 heavy cream
1 tsp cinnamon
2 tsp vanilla extract
1/2 cup + 2 T dark rum
In a small sauce pan, heat butter, brown sugar and heavy cream to a slight boil. Add cinnamon, vanilla and rum, whisking constantly. Remove from heat and add remaining 2 tablespoons of rum. Stir until incorporated. Serve warm.
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