Bread Pudding Banana Bread Pudding with Rum Sauce

By Floridaberry

Best Bread Pudding I have eaten and best rum sauce!! Fixed for Christmas one year.

Ingredients

• 1/3 cup raisines or currants
• 2 tablespoons plus 14 cup dark rum
• 2 tablespoons (1/4 stick) butter
• 3 bananas, peeled, halaved crosswise and then lengthwise
• 5 tablespoons sugar
• 2 cups whipping cream
• 4 large eggs
• 1 teaspoon vanilla extrace
• 8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
• 1/2 cup chopped toasted pecans (asbout 2 ounces) (I like to use fresh white Italian Bread)
• Rum Sauce (See recipe)

Preparation

Step 1

Combine raisins and 2 tablespoons rum in small bowl. Let stand 20 minutes.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas 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 degrees F. Butter 9 x 5 x 3 inch loaf pan. Arrange 1/2 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 remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. 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 knife inserted into 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 to 8 servings


RUM SAUCE:

Makes about 1 cup

1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream

1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to 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.)

Makes about 1 cup