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bananas foster bread pudding

January 4, 2010

paula deen's bananas foster bread pudding
get this:


five large eggs, lightly beaten
two and one-half cups whole milk
two cups heavy whipping cream
one and three-fourth cups sugar
two tablespoons dark rum
two tablespoons banana liqueur
two medium bananas, mashed
one and one-half teaspoons ground cinnamon
twelve cups cubed sweet hawaiian loaf bread
custard sauce (recipe below)
bananas, sliced for garnish

do this:

lightly grease thirteen-by-nine inch baking dish. in a large (the biggest one you've got, folks) bowl, combine eggs, milk, cream, sugar, rum, liqueur, mashed bananas and cinnamon. add bread, tossing to coat. let stand for thirty minutes. pour mixture into prepared baking dish. place baking dish in a large roasting pan; add water to pan to a depth of one inch. bake at three-hundred-fifty degrees for seventy-five minutes (yes, i know) or until center is set, covering lightly with aluminum foil during last half of baking to prevent excess browning. remove dish from water bath. cut using a two-inch round cutter, if desired. serve with custard sauce and sliced bananas.

custard sauce
get this:

two egg yolks
one twelve-ounce can evaporated milk
three-fourths cup firmly packed dark brown sugar
half cup milk
one tablespoon corn starch
one tablespoon cold water
two tablespoons dark rum
half teaspoon vanilla extract
four tablespoons butter

do this:

in a medium bowl, whisk together egg yolks, evaporated milk, brown sugar and milk. in a small bowl, whisk together corn starch and cold water until smooth. add cornstarch mixture; pour into a medium saucepan. bring to a simmer over medium heat, whisking constantly, seven-to-nine minutes, or until thickened. remove from heat; whisk in butter until melted.

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