BREAD PUDDING
6 cup bite-sized pieces of day-old french, bread
3 cup milk
3 large eggs
2/3 cup plus 1 tb sugar
2 large very ripe bananas
3/4 tbsp vanilla extract
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tbsp unsalted butter
3/4 cup heavy whipping cream
BANANA RUM SAUCE
2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp dark rum
2 tbsp banana liqueur
1/2 tsp pure vanilla extract
Directions
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 1/2 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 1/4 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
Servings: 12 servings
Banana Bread Pudding With Banana Rum Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Banana; Beverages; Bread; Bread Pudding
The History of Recipes
We can trace the history of written recipes far back into the distant past, in fact as far back into history as the Egyptians, and potentially, even further back. In practice though, mostly, these old recipes were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius also tells us how the Roman chefs used many different spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including basil and rosemary. These new foods and spices caused a surge in books on cookery, most of which are now in private libraries. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Banana Bread Pudding With Banana Rum Sauce recipe.
