Bananas Foster Bread Pudding

This is the result of weeks and weeks of constantly thinking and obsessing over the idea of a “Bananas Foster.” I tend to go down the rabbit hole a bit, but this was well worth it!! Let’s dive in. You’re in for a treat!

In a hot oven proof pan or skillet, add a couple pads of butter to grease the pan…

…followed by 3 tbsp of brown sugar…

…and 2 quartered bananas (flat side down).

Let the bananas caramelize for 3-4 minutes on medium heat.

Add 1/4 cup of dark rum to the skillet—if cooking over an open flame remove from heat while pouring (VERY flammable).

Reduce for 2 minutes, or until the caramel has slightly thickened. Remove from heat.

In a medium sauce pot add 1 cup cream…

… and 3 tbsp of the caramelized banana syrup.

Give this a good whisk and then bring to a simmer.

In a separate bowl, add 1 egg yolk.

Whisk in a few spoonfuls of the hot sweet cream.  

Quickly whisk to temper.

Once tempered, transfer the custard into the hot sweet cream and quickly whisk it in.

Transfer the ice cream mixture to the fridge and cool for 30 minutes, or until its temperature reaches 40ºF.

Once chilled, transfer to an ice cream maker and churn accordingly.

Transfer to the freezer to set up.

Using stale bread, or a french loaf…

…dice up 2 cups of bread and transfer them to a medium mixing bowl.

In a separate mixing bowl, add in 3/4 cup of milk…

…1 whole egg…

…4 tbsp brown sugar, 2 tsp allspice…

…2 tbsp dark rum…

…and a pinch of salt.

Give this a good whisk…

…and then pour the custard mixture over the diced bread. Use just enough to soak the bread until it has completely been  absorbed.

Depending upon the amount of moisture the bread absorbs, you can add more or less cream.

Once the bread has absorbed the custard, layer it on top of the caramelized bananas.

Gently pressed it into the pan until it is evenly dispersed.

Bake at at 400ºF for 25-30 minutes, or until it becomes deep golden brown.

I prefer to remove the caramelized bread pudding from the pan, but you can also eat it straight from the skillet!

Whichever way you choose to eat it…

…top it with a generous portion of the caramelized banana ice cream…

 

…a drizzle of banana rum caramel…

…and some more of those GLOURIOUS caramelized bananas!

Another way to plate this is by adding a slice of the bananas foster bread pudding to a medium bowl…

…pouring in a bit of dark rum…

…and IGNITE!

Top with a scoop of the caramelized banana ice cream…

…and a hearty drizzle of banana rum caramel! Enjoy.

[amd-zlrecipe-recipe:90]

| Top Left: Ice Cream Maker & Attachment | Top Middle: Cutting Board | Top Right: Mixing Bowls |

| Bottom Middle: Skillet | Bottom Right: All-Clad Sauce Pan |