Caramelized Banana Rum Bread Pudding
Indulge in the rich, comforting flavors of this Caramelized Banana Rum Bread Pudding—a delightful twist on a New Orleans classic. Utilizing fresh bananas and a decadent rum-infused sauce, this soul-warming dessert is perfect for gatherings and celebrations. The bread pudding is baked to perfection, yielding a custardy texture that paired beautifully with the warm, caramelized sauce. Serve it with a sprig of fresh mint to add a touch of elegance to this delectable treat. This recipe is sure to become a cherished favorite in your home!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
French bread
4 loaves (1 foot long, sliced and dried)
heavy cream
1 quart (none)
whole milk
1 1/2 cups (none)
granulated sugar
1 1/2 cups (none)
light brown sugar
3 cups (packed)
egg yolks
12 (separate from whites)
bananas
3 (sliced)
rum
1 cup (for pudding)
ground cinnamon
1/2 teaspoon (none)
vanilla extract
4 tablespoons (none)
unsalted butter
4 1/2 cups (for sauce)
dark brown sugar
4 1/2 cups (packed, for sauce)
ground cinnamon
3 teaspoons (for sauce)
golden rum
2 1/4 cups (for sauce)
banana liqueur
2 1/4 cups (for sauce)
bananas
8 (sliced lengthwise and in half, for sauce)
fresh mint
to garnish (none)
Instructions
1
Preheat your oven to 200°F (95°C).
2
Slice the French bread into 1-inch pieces and lay them out on a baking sheet. Dry the bread in the preheated oven for 20 minutes to remove excess moisture.
3
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, light brown sugar, egg yolks, sliced bananas, rum, ground cinnamon, and vanilla extract. Blend well using a hand mixer until smooth and well incorporated.
4
Once the bread is dried, thinly slice the pieces and place them in an 8 x 10 x 2-inch baking pan. Pour the custard mixture over the bread.
5
Using your hands, gently press the bread down into the liquid, ensuring all pieces are saturated and mushy. Flatten out any lumps to create an even layer.
6
Cover the pan with aluminum foil and bake in the preheated oven at 300°F (150°C) for 2.5 hours, or until a skewer inserted in the center comes out clean.
7
After baking, carefully remove the foil and continue to bake for an additional 20 minutes until the top is golden brown.
8
Once baked, allow the bread pudding to cool slightly before cutting into 3.5 x 3.5-inch squares.
9
For the Foster Sauce, melt the unsalted butter in a medium saucepan over low heat. Stir in the packed dark brown sugar and ground cinnamon until combined.
10
Gently pour in the golden rum and carefully ignite the mixture. Allow the flames to burn out, then stir in the banana liqueur.
11
Add sliced bananas to the sauce and simmer over medium heat for about 2 minutes or until the sauce thickens and coats the back of a spoon.
12
To serve, generously drizzle warm Foster sauce over the bread pudding squares and garnish with fresh mint leaves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Banana Rum Bread Pudding?
It is a rich, comforting dessert that offers a delightful twist on a New Orleans classic, featuring fresh bananas and a decadent rum-infused sauce.
What type of bread is recommended for this recipe?
The recipe calls for four 1-foot long loaves of French bread.
How should the French bread be prepared before making the pudding?
The bread should be sliced into 1-inch pieces and dried in a 200 degree Fahrenheit oven for 20 minutes to remove excess moisture.
What are the main components of the custard mixture?
The custard consists of heavy cream, whole milk, granulated sugar, light brown sugar, egg yolks, sliced bananas, rum, ground cinnamon, and vanilla extract.
How many egg yolks are needed for the bread pudding?
This recipe requires 12 egg yolks, separated from the whites.
What is the best way to mix the custard ingredients?
Use a hand mixer to blend the ingredients until they are smooth and well incorporated.
What size baking pan is required?
You should use an 8 x 10 x 2-inch baking pan.
How do I ensure the bread is properly soaked?
Gently press the bread down into the liquid using your hands until all pieces are saturated, mushy, and the layer is even.
At what temperature do you bake the bread pudding?
The bread pudding is baked at 300 degrees Fahrenheit (150 degrees Celsius).
How long does the bread pudding need to bake while covered?
It should be covered with aluminum foil and baked for 2.5 hours.
How can I tell if the bread pudding is done?
A skewer inserted into the center of the pudding should come out clean.
Why is the foil removed for the final 20 minutes of baking?
Removing the foil allows the top of the bread pudding to become golden brown.
What size squares should the pudding be cut into?
Once slightly cooled, cut the bread pudding into 3.5 x 3.5-inch squares.
What ingredients are used for the Foster Sauce?
The sauce contains unsalted butter, dark brown sugar, ground cinnamon, golden rum, banana liqueur, and sliced bananas.
How much butter is used in the Foster Sauce?
The sauce requires 4.5 cups of unsalted butter.
What is the process for adding rum to the sauce?
Gently pour in the golden rum and carefully ignite it, allowing the flames to burn out naturally before adding other ingredients.
What type of sugar is best for the Foster Sauce?
Packed dark brown sugar is used to give the sauce its rich flavor.
How many bananas are used specifically for the sauce?
You will need 8 bananas, sliced lengthwise and in half, for the sauce.
How long should the bananas simmer in the sauce?
Simmer the bananas for about 2 minutes over medium heat.
How do I know when the Foster Sauce has reached the right consistency?
The sauce is ready when it thickens enough to coat the back of a spoon.
How is the dish served?
Serve by generously drizzling the warm Foster sauce over the bread pudding squares.
Is there a recommended garnish for this dessert?
Garnish the finished dish with fresh mint leaves for a touch of elegance.
What texture should the bread pudding have?
The recipe yields a custardy texture that pairs perfectly with the caramelized sauce.
Can I use light brown sugar in the sauce?
The recipe specifies dark brown sugar for the sauce and light brown sugar for the pudding mixture.
What kind of rum is used in the sauce versus the pudding?
The pudding uses standard rum, while the sauce specifically calls for golden rum.
How much vanilla extract is in the recipe?
The recipe uses 4 tablespoons of vanilla extract in the pudding mixture.
What is the total amount of cinnamon used?
The recipe uses 1/2 teaspoon in the pudding and 3 teaspoons in the sauce.
How much banana liqueur is needed?
The recipe requires 2 1/4 cups of banana liqueur for the sauce.
Should the bananas in the pudding be prepared differently than those in the sauce?
Yes, bananas for the pudding are simply sliced, while bananas for the sauce are sliced lengthwise and then in half.
Is this recipe suitable for large gatherings?
Yes, its rich flavor and large batch size make it a perfect dessert for celebrations and gatherings.