Bananas Fosterthe New Orleans favoritein bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.
Ingredients
Makes 8 servings
Caramel sauce:
Pudding:
For caramel sauce:
Step 1
糖粉均匀铺在大不粘锅的滑雪llet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD:Sauce can be made 1 week ahead.Cool, cover, and chill. Rewarm, stirring over low heat, before using.
For pudding:
Step 2
Preheat oven to 350°F.
Step 3
Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
Step 4
Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
Step 5
Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
Step 6
Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
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Reviews (22)
Back to TopHave been looking for a long-lost Rum, Caramel, and Banana Bread Pudding (made around 2002-03). Does anyone know if this was published in an earlier article?
agratefulcook
7/31/2014
神奇的!直到下午5点才开始这道甜点7:30 dinner - no problem. If you're not practiced at caramel - then do like it says and make it before (it will keep in the fridge - and you can pour it over ANYTHING). Didn't have any dark rum - used Makers Mark bourbon - insanely good. Was worried about the custard mixture being too liquidy - but thickened up in the oven. Used hot dog buns leftover from last weekend's bbq.
meaganjones
10/19/2010
Delicious way to deal with all the bananas getting ripe on the same day. I used large croissants (about 7 will weigh one pound), which adds to the richness -- but you don't have to cut off any crusts. I baked it in a high casserole dish. I chilled the leftovers, sliced into 1-inch-thick pieces, sauteed in butter, and served with maple syrup and a few fresh banana slices. Makes a fabulous breakfast!
cookwithaloha
Honolulu, Hawaii
7/1/2010
Wonderful banana flavor! I heated the cream for the caramel as recommended by some of the other reviewers and didn't have any issue with clumping. Also, I remember a chef I took a class from once told me that sugar becomes "angry" if you stir it too much when making a caramel and it best to leave it alone if at all possible. So I just coaxed the sugar a bit to melt and no lumps
suzannh
Seattle, WA
2/8/2010
Great taste, the sauce with the pudding is really good! Serve it warm for the best flavor, I used spiced rum to add a little more kick to it!
geminitb
Portland, OR
1/15/2010
I made this recipe to use up some challah bread that had been getting stale, and WOW is this pudding good. I even ate it cold for breakfast the next day. YUM. I had some of the Argentine jarred Dulce de Leche caramel stuff with it, and couldn't ask for more.
crazy9
Ypsilanti MI
1/6/2010
This is the BEST! It might be a little time consuming but well worth it. I get nothing but rave reviews every time I make it. VERY rich and gooey. The best bread pudding I've ever eaten!
Anonymous
San Diego, CA
10/28/2009
oh.my.goodness. I made this last weekend for family in town and it was amazing. i almost wish i would have saved it just for me! i used challah instead of brioche, and for the pudding i only used 1 c whipping cream and 2 c 2% milk - taste was just as good as restaurant bread pudding but not quite as heavy. YUM.
chiknpastry
chiknpastry.com
10/15/2009
This recipe was delicious but much more time consuming than other bread pudding recipes. Next time I would either purchase a good quality caramel sauce and add a little rum to it, or use another caramel sauce recipe. Also, I did this in individual ramekins and needed more bananas. It's definitely worth repeating.
rsfgolfer
San Diego
6/8/2009
I warmed the cream, per the reviews, and had no problems. This was really good BUT so heavy and filling! I would only make it again for a very large dinner party.
susanc_h
Los Angeles
4/20/2009
Only one small clump in the caramel, which I ate thereby gaining the first of 10 lbs. Clumping may be caused by the sugar getting too hot, keep the temp low and stir rapidly as you add the cream. Licking the wooden spoon and pan added another few lbs. This caramel is soooo good. The whole dessert is terrific.
mykatzbox
4/12/2009
Amazingly tasty. Love it! Didn't have problems with the caramel like some others did. I strained it per the directions and it turned out fine. BUT it took a long time to make. Although it was really good, I won't make it again because its too much of a hassel.
missmolly_5150
missmolly
3/16/2009
Very good, the banana flavor is very strong, especially in the left overs. I used half & half instead of cream in the caramel and only skim milk in the custard and it still turned-out great. My husband was skeptical of the name, but he has been raving since his first bite.
MaryCook1
Bay Area, CA
3/15/2009
Made sauce as per recipe and clumps were gone in just a few minutes. Surprisingly pleased that this was not icky sweet..really rounded and balanced. Delicious.
Anonymous
BSL
3/15/2009
Really amazing. Not cloyingly sweet and the rum and banana combination is classic. Used Challah bread instead of Brioche which worked well.
lisadiane
New Jersey
3/14/2009
