Banana Bread Pudding with Rum Sauce

Title:
Banana Bread Pudding with Rum Sauce

Yield:
8 Servings

Categories:
Desserts,
Puddings,
Bread




Ingredients:




----------------------------BANANA
BREAD PUDDING----------------------------


   1/3 c  Raisins or currants


     2 tb Butter; Plus Extra For Pan


     3    Bananas; peeled, halved


          -Crosswise And Then


          -Lengthwise


     5    Sugar


     2 c  Whipping cream


     4 lg Eggs


     1 ts Vanilla extract


     8 oz Firm white bread slices;


          -crusts trimmed, Each Slice


          -Cut Into 3 Strips


   1/2 c  Toasted Pecans (About 2


          -Ounces); Chopped





---------------------------------RUM
SAUCE---------------------------------


   1/4 c  Unsalted butter


   1/2 c  Whipping cream


   1/2 c  Packed dark brown sugar


     1 pn Salt


     2 tb Dark rum





 For rum sauce: Melt butter in heavy medium saucepan over medium-high heat.


 Add cream, sugar, and salt. Bring to a boil, stirring until sugar


 dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead.


 


 Cover and refrigerate. Rewarm over low heat, stirring constantly.)


 


 For Banana Bread Pudding: Combine raisins and 2 tablespoons rum in a small


 bowl. Let stand 20 minutes. Melt 2 tablespoons butter in a heavy skillet


 over medium heat. Add banana and 2 tablespoons sugar and cook until bananas


 are tender, about 2 minutes per side. Remove from heat. Combine whipping


 cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons


 sugar in medium bowl and whisk to blend. Preheat oven to 350'F. Butter


 9x5x3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of


 prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of


 raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop


 bananas. Pour half of egg mixture over.


 


 Arrange remaining banana pieces atop bread. Sprinkle remaining pecans and


 raisins. Arrange remaining bread strips crosswise atop bananas. Pour


 remaining egg mixture over. Press gently on top layer to compact.


 


 Let stand 15 minutes. Bake bread pudding until puffed and golden and a


 knife inserted into the center comes out clean, about 45 minutes. Transfer


 to rack and cool slightly. Cut bread pudding into slices. Arrange on


 plates; drizzle with warm Rum Sauce and serve. 6-8 servings


 


 Recipe by: Bon Appetite


 


 Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg"


 
on Dec 30, 1997