Time 3h45m Yield 12-16 serving(s) Number Of Ingredients 17 Steps:
Slice French bread and dry in a 200F oven for 20 minutes. Combine remaining pudding ingredients in a large container and blend well with a hand mixer. Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan. Pour pudding into 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 pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool. Foster Sauce:. Melt butter in a sauce pot. Add the brown sugar and cinnamon and mix well. Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur. Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon. To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares. Top warm bread pudding with Foster sauce and garnish with mint leaves.
Time 2h15m Yield 10 Number Of Ingredients 22 Steps:
Gather the ingredients. Preheat oven to 350 F. Place pecans on a cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes). Set aside to cool, then roughly chop. Turn off oven. Lightly butter a deep 9 x 12 baking dish (or equivalent) and add the bread cubes in an even layer. In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg. Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces. Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread. Preheat oven to 325 F. Place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes. Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean. Gather the ingredients. While the bread pudding is baking, heat up the butter in a large skillet over medium heat. When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute. Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat. When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can’t get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.) The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave. Gather the ingredients. Whip the cream until it just begins to thicken. Add the vanilla and sprinkle the sugar over the cream. Continue to whip until soft peaks form. Use immediately or refrigerate. Cut into squares or scoop out the bread pudding and place serving on a plate or bowl. Add two pieces of cooked bananas and drizzle the rum sauce over the top. Add whipped cream. Enjoy!
Time 1h15m Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak. Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total. Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm. Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
Time 45m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
For the bread pudding: Preheat the oven to 375 degrees F. In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes. Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes. For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes. Serve the bread pudding hot, topped with some of the sauce.
Time 2h Yield 8 small bowls, 8 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven. Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture. Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set. Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.
Time 1h10m Yield 1 loaf (16 slices). Number Of Ingredients 15 Steps:
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.
More about “bananas foster bread pudding recipes”
Time 2h Yield 16 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish. Bake in preheated oven 90 minutes, until set.
