Bananas Foster Bread Pudding
- 4 loaves French bread (each about 12-inches long)
- 4 cups heavy cream
- 3 cups light brown sugar
- 1 1/2 cups whole milk
- 1 1/2 cups granulated sugar
- 1 cup rum
- 4 tablespoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 12 egg yolks
- 3 bananas
For the bread pudding: Preheat the oven to 200 degrees F. Slice the bread and bake until dried out, about 20 minutes.
Raise the oven temperature to 300 degrees F.
Thinly slice the bread and place in an 8-by-10-by-2-inch pan. Pour the pudding into the pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy. Be sure to flatten all of the lumps.
Cover the pan with foil and bake until a skewer inserted in the center of the pudding comes out dry, 2 hours 30 minutes.
Remove the foil and bake until golden, 20 minutes more.
For the sauce: Melt the butter in a saucepot. Add the brown sugar and cinnamon, and mix well. Add the bananas. Add the rum and banana liqueur, and ignite, allowing the flames to subside. Simmer over medium heat until the sauce coats the spoon, about 2 minutes.
Cut the bread pudding into 3 1/2-inch squares. Top each serving with the foster sauce and garnish with mint leaves, then serve.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.