- 6
Ingredients
- BREAD PUDDING
- 5 large eggs
- 1/2 t salt
- 1 1/2 cups sugar
- 1/2 t cinnamon
- 1/8 t nutmeg
- 3 cups whole milk
- 1 loaf challah bread or egg-style bread
- ( large enough to fill 10 cups)
- 1/2 cup crushed, canned pineapple
- 1/4 cup sweetened shredded cocnut
- 1/4 cup raisins (optional) very optional
- 1 T unsalted butter
- 1/2 gallon of vanilla bean ice cream
- SAUCE
- 1 cup dark brown sugar
- 1/2 cup each: corn syrup and unsalted butter
- 1 cup each: heavy cream and spiced or dark rum
- 1 t vanilla extract
- 3 bananas
Preparation
Step 1
1. Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1/2 ' cubes. Add bread, pineapple, coconut, and raisins ( if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
2.
SAUCE
In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat, bring to a rolling boil. Allow mixture to boil 10 minutes and then add remaining heavy cream. Let it boil 1 additional minute. Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula. Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
3. Place scoop of ice cream on top of each portion of bread pudding. Top with Bananas Foster Sauce