Recipe - Banana Bread Pudding With Banana Rum Sauce

BREAD PUDDING
6 cup Bitesized pieces
of dayold French bread
3 cup Milk
3 lg Eggs
2/3 cup Plus 1 tablespoon sugar
2 lg Very ripe bananas
Three fourths tablespoon Vanilla extract
1 tablespoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One half cup Seedless raisins
One half cup Roasted pecans
3 tablespoon Unsalted butter
Three fourths cup Heavy whipping cream

BANANA RUM SAUCE
2/3 cup Unsalted butter,
room temperature
One half cup Packed light brown sugar
6 lg Ripe bananas, quartered
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
3 tablespoon Dark rum
2 tablespoon Banana liqueur
One half teaspoon Pure vanilla extract

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New Orleans is a
fantastic cross between the classic bread pudding and Bananas Foster, the
great flaming bananas and ice cream dessert.

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2 inch
baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup
of sugar, bananas, cinnamon, nutmeg and One half teaspoon of the vanilla until
smooth. Pour this mixture over the French bread pieces. Fold in the raisins
and the pecans and let the mixture set for 20 minutes. Top with small
pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger pan.
Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour.
Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to thicken.
Add the remaining 1 tablespoon of sugar and One fourth teaspoon vanilla. Continue
whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce Heat a large saute pan or skillet over low heat. Add the
butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and
forth, cook until the butter and sugar become creamy and the bananas begin
to soften, about one minute. Remove the skillet from heat and add the rum
and the liqueur. Return the pan to the heat. Tilt the pan, avert your face
and and light the liquid with a long match. Shake the skillet until the
flames subside. Add the vanilla, remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each
serving plate or bowl. Place 2 slices of banana on each plate and top with
about 3 tablespoons of sauce. Spoon the whipped cream over the bread
pudding and serve immediately. Walt MM
Posted to MMRecipes Digest V3 #260

Date: Mon, 23 Sep 1996 00:05:06 0400

From: Walt Gray waltgray@mnsinc.com