Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 1 hr
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

Caramel Sauce:

Directions

  1. Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
  2. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
  3. Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
  4. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce:

Yield: a generous 3/4 cup
  1. Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
  2. Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.