Ingredients with Measurements:
- 1 loaf of French bread, cut into 1-inch cubes (about 8 cups)
- 4 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup dark rum
- 6 large eggs
- 2 cups whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the bread cubes, mashed bananas, and brown sugar. Mix well.
3. In a saucepan, melt the butter over medium heat. Add the heavy cream and rum, and stir until well combined.
4. Pour the butter mixture over the bread mixture, and stir until the bread is evenly coated.
5. In a separate mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
6. Pour the egg mixture over the bread mixture, and stir until well combined.
7. Pour the bread pudding mixture into the greased baking dish, and spread it out evenly.
8. Bake the bread pudding for 45-50 minutes, or until the top is golden brown and the center is set.
9. While the bread pudding is baking, make the bananas foster sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
10. Add the sliced bananas to the saucepan, and cook for 2-3 minutes until they are caramelized.
11. Remove the saucepan from the heat, and add the rum. Use a long lighter to ignite the rum, and let it burn off until the flames die down.
12. Once the bread pudding is done baking, remove it from the oven and let it cool for 5-10 minutes.
13. Serve the bread pudding warm, topped with the bananas foster sauce.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Bake at 350°F (175°C)
Serving size:
Serves 8-10
Nutritional information:
Calories: 502
Fat: 24g
Carbohydrates: 63g
Protein: 11g
Sodium: 320mg
Sugar: 41g
Substitutions for ingredients:
- You can use any type of bread instead of French bread.
- You can use light cream instead of heavy cream.
- You can use brandy or whiskey instead of rum.
Variations:
- Add chopped pecans or walnuts to the bread pudding mixture for extra crunch.
- Use coconut milk instead of whole milk for a tropical twist.
- Add a layer of sliced bananas to the bottom of the baking dish before adding the bread mixture.
Tips and tricks:
- Make sure to use ripe bananas for maximum flavor.
- Let the bread pudding cool for a few minutes before serving to allow it to set.
- Serve with whipped cream or vanilla ice cream for extra decadence.
Storage instructions:
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bread pudding, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bread pudding in individual ramekins for a fancy presentation.
- Dust the top of the bread pudding with powdered sugar for a pretty finish.
Garnishes:
- Top the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle chopped nuts or cinnamon on top for extra flavor.
Pairings:
- Serve with a hot cup of coffee or tea for a cozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the bread pudding is too dry, add more milk to the egg mixture before pouring it over the bread.
- If the bread pudding is too wet, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the bread pudding until the center is set to avoid any risk of foodborne illness.
Food history:
- Bananas Foster is a classic New Orleans dessert that was created in the 1950s. It was named after Richard Foster, a local businessman who was a friend of the restaurant owner who invented the dish.
Flavor profiles:
- Sweet, creamy, and caramelized.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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