David Venable's Bananas Foster Bread Pudding

By davidv

This recipe is prepared in the Lidia Bastianich Hand-painted Stoneware 3.5-qt. Covered Casserole (K33530).

Ingredients

• Ingredients:
• Bread Pudding:
• 1-1/2 French baguettes, cubed
• 3 cups milk
• 1/2 cup heavy cream
• 3 Tbsp. melted butter
• 1 tsp. vanilla extract
• 1 Tbsp. banana liqueur
• 1/8 cup dark rum
• 5 eggs, lightly beaten
• 1/2 tsp. cinnamon
• 1 cup sugar
• 3 bananas, mashed
• Foster Sauce:
• 5 Tbsp. butter
• 1 cup light brown sugar, lightly packed
• 1/2 tsp. cinnamon
• 1/8 cup banana liqueur
• 4 bananas, peeled and sliced
• 1/3 cup dark rum

Preparation

Step 1

Directions:

To prepare the bread pudding, place the bread in a large baking pan and bake at 400°F for approximately 10 minutes. Remove the bread from the oven and set aside. Reduce the oven temperature to 350°F.

In a large mixing bowl, whisk together the milk, heavy cream, butter, vanilla, banana liqueur, rum, sugar, cinnamon, and the beaten eggs; mix well.

Add the bread cubes to the liquid mixture, cover it with plastic wrap, and let it stand for approximately 3 hours in the refrigerator, or until the bread absorbs most of the liquid.

Take mixture out of the refrigerator and add in the mashed bananas; mix well.

Place the bread pudding mixture into the 3.5-qt. dish (or another prepared baking pan). Bake uncovered in for 50 — 60 minutes, or until a knife inserted into the center comes out clean. Set aside.

To prepare the Foster Sauce, combine the butter, sugar, and cinnamon in a medium skillet. Cook over low heat, stirring constantly, until the sugar dissolves.

Stir in the banana liqueur then add the banana slices. When the bananas soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot and flambéed. When the flame dissipates on its own, remove the pan from the heat and set it aside. (Watch David's How-To Flambé video on YouTube for more on this step.)

Serve the bread pudding with a scoop of ice cream and the sauce drizzled on top.