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Bananas Foster Bread Pudding & Caramel Sauce Recipe

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This recipe for Bananas Foster Bread Pudding & Caramel Sauce, by , is from The Gleeson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tyson Tucker
Added: Monday, November 10, 2008


Bread Pudding:
6 firm-ripe bananas, cut into 3/4-inch slices
1 Tbsp. plus 8 Tbsp. unsalted butter
1 1/2 C packed light brown sugar
1 tsp. ground cinnamon
1/4 C banana liqueur
1/2 C dark rum
3 C heavy cream
1 C milk
4 large eggs, lightly beaten
1 tsp. pure vanilla extract
Pinch salt
6 C (1/2-inch cubes) day-old French bread

Caramel Sauce:
3/4 cup sugar
2 Tbsp. water
1/2 tsp. fresh lemon juice
1/2 C heavy cream
2 Tbsp. to 1/4 C whole milk
Vanilla ice cream

Pudding: Butter a 10x14" baking dish with 1 Tbsp. butter. Melt 8 Tbsp. butter in skillet on medium heat. Add cinnamon and 1 C brown sugar, stirring until sugar dissolves. Add bananas, turning until bananas soften and brown. Add liqueur and blend. Carefully add rum. Shake pan to warm rum and flame pan, basting bananas until flame dies, cool. Whisk eggs, 1/2 cup brown sugar, cream, milk, and vanilla in bowl. Add banana mixture and bread, stir to blend. Pour into baking dish, bake at 350 degrees until firm, 50-60 mins. Cool 20 mins. Sauce: Combine sugar, water, and lemon juice in pan, stirring over medium heat until sugar dissolves. Boil without stirring until a deep amber color, 2-3 mins, watch so it doesn't burn. Add cream, whisk to combine, remove from heat. Add milk, 2 Tbsp. at a time, until desired consistency. Remove from heat and cool before serving. Sauce thickens as it cools. Top pudding with a scoop of ice cream, drizzle with caramel sauce, serve.




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