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Post by chief_cook2 on Aug 16, 2005 6:47:04 GMT -6
Banana Bread Pudding
2 Tbs (30 ml) butter 4-5 bananas, peeled and thickly sliced 4 eggs 2 cups (500 ml) half-and-half or heavy cream 1/4 cup (60 ml) brown sugar 1/4 cup (60 ml) dark rum (optional) 1 tsp (5 ml) vanilla extract 1/2 tsp (2 ml) ground cinnamon 1/2 lb (225 g) egg bread, brioche, or white bread, sliced 1/4 cup (60 ml) raisins Rum sauce (optional) Vanilla ice cream (optional)
Heat the butter in a skillet over moderate heat and saute the bananas until lightly browned, about 3 minutes. Set aside. Whisk together the eggs, half-and-half, brown sugar, optional rum, vanilla, and cinnamon in a mixing bowl. Layer one-third of the bread slices in a greased 9x5-inch (23x12 cm) baking dish, top with half the bananas and raisins, and pour one-third of the egg mixture over all. Repeat with another layer of bread, bananas, raisins, and egg mixture, and finish with a final layer of bread and egg mixture. Bake in a preheated 350F (180C) oven until firm to the touch, 30 to 40 minutes. Serve warm, chilled, or at room temperature, topped with rum sauce and/or vanilla ice cream if desired. Serves 6 to 8.
Rum Sauce
1/4 cup (60 ml) butter 1/2 cup (125 ml) half-and-half or heavy cream 1/2 cup (125 ml) brown sugar 1/4 tsp (1 ml) salt 2-3 Tbs (30-45 ml) dark rum
Combine the butter, half-and-half, brown sugar, and salt in a saucepan and bring to a rolling boil over moderate heat, stirring frequently. Remove from the heat and stir in the rum. Makes about 1 cup (250 ml).
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