Bananas Foster Bread Pudding

Brennan's Steakhouse Recipe

Serves 12-16

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

Foster Sauce:
4 1/2 cups unsalted butter
4 1/2 cups packed dark brown sugar
3 teaspoons ground cinnamon
2 1/4 cups golden rum
2 1/4 cups banana liqueur
8 bananas, sliced lengthwise and then halved width wise
fresh mint leaves, for garnish

For the bread pudding: Preheat the oven to 200 degrees. Slice the bread and bake until dried out, about 20 minutes. Combine the cream, brown sugar, milk, granulated sugar, rum, vanilla, cinnamon, egg yolks and bananas in a large container, and then blend with a hand mixer. Raise the oven temperature to 300 degrees. Thinly slice the bread and place in a large bsking 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 sauce pan. 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.

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