Bananas Foster Bread Pudding

By CheeseDiva

Ingredients

• 4 large eggs
• 2 cups whole milk
• 1/4 cup plus 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon plus 1/2 cup dark rum
• 1 teaspoon plus 1/2 teaspoon kosher salt
• 6 cups cubed brioche, approximately 1/2 loaf
• 5 ripe bananas, peeled and cut into coins
• 1 tablespoon white sugar
• 5 tablespoons unsalted butter
• 1/4 cup heavy cream

Details

Servings 8
Adapted from cooking.nytimes.com

Preparation

Step 1

Preheat oven to 350. In a large
bowl, whisk together the eggs,
milk, ¼ cup of brown sugar, vanilla,
1 tablespoon rum and salt. Add
the bread, and stir so that it absorbs
the liquid. Set aside to soak.

Butter a 2-quart baking dish, and
place it on a baking sheet. Line
the bottom of the dish with banana
coins, then spoon about ½ of
the soaked bread over them. Top
with banana coins, and spoon
the remaining soaked bread over the
top. Bake for 40 minutes, then
sprinkle with the tablespoon of white
sugar. Continue baking until the
pudding is puffed and golden on top,
approximately 50 to 60 minutes total.

Meanwhile, make the sauce. Melt
the butter in a small sauce set
over medium heat. Add the remaining
brown sugar, cream, remaining
rum and salt, and whisk until combined.
Simmer, whisking, until the sauce
has thickened, approximately 5 to 8
minutes. Remove from heat and
keep warm.

Serve the pudding warm, with
some of the sauce drizzled over the
top, alongside vanilla ice cream.