banana foster bread pudding

Name: Banana Foster Bread Pudding
Prep time: 1 h
Yield: 50
Ingredients: 4 - loaves stale french bread; 1 quart(s) heavy cream; 1 1/2 cup(s) milk; 1 1/2 cup(s) sugar; 3 cup(s) packed brown sugar; 12 large eggs; 6 - ripe bananas; 1 cup(s) rum; 4 tablespoon(s) pure vanilla extract; ## BANANA FOSTER SAUCE; 1 pound(s) butter, unsalted; 4 cup(s) packed light brown sugar; 3 teaspoon(s) cinnamon; 2 cup(s) golden rum; 2 cup(s) banana liquer; 8 - sliced fresh bananas; 2 - sticks butter, unsalted; 1/2 teaspoon(s) cinnamon

(1 RATING)

139 Pinches

Melanie Blitz

Metairie, LA

Updated on May 26, 2010

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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prep time 1 Hr

cook time

method ---

yield 50 serving(s)

Ingredients

4 - loaves stale french bread
1 quart heavy cream
1 1/2 cups milk
1 1/2 cups sugar
3 cups packed brown sugar
12 large eggs
6 - ripe bananas
1 cup rum
4 tablespoons pure vanilla extract
BANANA FOSTER SAUCE
1 pound butter, unsalted
4 cups packed light brown sugar
3 teaspoons cinnamon
2 cups golden rum
2 cups banana liquer
8 - sliced fresh bananas
2 - sticks butter, unsalted
1/2 teaspoon cinnamon

How To Make banana foster bread pudding

Step 1

Using 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.

Step 2

Using (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.
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