Drizzled with rum sauce, this Banana Bread Pudding reminds us of Bananas Foster.
Banana Bread Pudding
Yields: 10 servings
Ingredients
- Classic Banana Bread, cut into 1-inch cubes
- 6 large eggs
- 4 cups whole milk
- ½ cup sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Banana-Rum Sauce (recipe follows)
Instructions
- Spray a 13x9-inch baking dish with nonstick baking spray with flour. Place bread cubes in prepared dish.
- In a medium bowl, whisk together eggs, milk, sugar, melted butter, vanilla, and salt. Pour over bread cubes; gently press bread into mixture. Cover, and refrigerate 3 hours.
- Preheat oven to 350°. Uncover, and bake until set, approximately 40 minutes. Drizzle with Banana-Rum Sauce.
Banana-Rum Sauce
Ingredients
- ½ cup unsalted butter
- ½ cup firmly packed dark brown sugar
- ½ cup dark rum
- 2 tablespoons dark corn syrup
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- 2 cups sliced banana
- ½ cup toasted pecans, chopped
- 2 teaspoons fresh lemon juice
Instructions
- In a large skillet, stir together butter, brown sugar, rum, corn syrup, cream, and salt. Bring to a boil over medium-high heat; cook, stirring occasionally, 2 minutes. Reduce heat to medium-low. Add banana, pecans, and lemon juice; cook until banana is slightly softened, approximately 2 minutes.
Yummy
Yummy delicious