Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

By TrayH

Ingredients

• For Bread Pudding:
• 9 tablespoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
• 1/4 cup banana liqueur
• 1/2 cup dark rum
• 4 large eggs, lightly beaten
• 3 cups heavy cream
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Pinch salt
• 6 cups (1/2-inch cubes) day-old French bread
• Vanilla ice cream
• For Caramel Sauce:
• 3/4 cup sugar
• 2 tablespoons water
• 1/2 teaspoon fresh lemon juice
• 1/2 cup heavy cream
• 2 tablespoons to 1/4 cup whole milk

Preparation

Step 1

* Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.

* Melt the remaining 8 tablespoons butter in a large skillet over medium heat.

* Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.

* Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes.

* Add the banana liqueur and stir to blend.

* Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

* Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl.

* Add the cooled banana mixture and bread and stir to blend thoroughly.

* Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.

* To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

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For Caramel Sauce:

* Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves.

* Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.

* Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

* Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)