banana foster bread pudding
(1 rating)
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As a southern girl from New Orleans, I have always loved bread pudding and banana's foster... why not combine the two? I made it for the first time for our 35th wedding anniversary celebration and it was a huge hit. This recipe serves alot of people and can be made ahead and frozen. Enjoy!
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(1 rating)
yield
50 serving(s)
prep time
1 Hr
Ingredients For banana foster bread pudding
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4loaves stale french bread
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1 qtheavy cream
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1 1/2 cmilk
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1 1/2 csugar
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3 cpacked brown sugar
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12 lgeggs
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6ripe bananas
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1 crum
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4 Tbsppure vanilla extract
- BANANA FOSTER SAUCE
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1 lbbutter, unsalted
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4 cpacked light brown sugar
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3 tspcinnamon
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2 cgolden rum
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2 cbanana liquer
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8sliced fresh bananas
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2sticks butter, unsalted
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1/2 tspcinnamon
How To Make banana foster bread pudding
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1Using a large bowl tear french bread into small pieces. Pour heavy cream, milk, rum, 4 tbl. vanilla over bread to soak. Combine sugar, brown sugar, eggs and 1/2 tsp. cinnamon. Mix on medium speed until light and fluffy. Pour over bread mixture to soak. Slice 6 bananas. Fold into bread/milk mixture.
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2Using (3) 12 3/4 X 10 3/8 X 3" deep (deep disposable lasagne pan) melt 2 sticks butter, divide. Pour bread pudding mixture into the three pans. Bake covered at 300 degrees for 2 1/2 hours or until skewer comes out clean. Remove foil and bake an additinal 20 minutes until golden. Prepare BANANAS FOSTER SAUCE in a pan and pour over hot bread pudding before serving. The bread pudding can be prepared ahead of time and frozen. I defrosted it in refrigerator overnight and reheated at 300 degrees for 45 minutes until hot and then prepared the topping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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