Caramelized Banana Rum Bread Pudding & Chocolate Rum Sauce
- BREAD PUDDING
- 1 challah or 1 egg bread, sliced into 1/2-inch slices and toasted
- 2 tablespoons melted butter
- 6 eggs
- 2 cups whole milk
- 2 cups 18% cream
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- grated nutmeg
- 1 teaspoon vanilla or 1 vanilla bean, scraped
- 1 pinch salt
- 1/4 cup butter or 1/4 cup margarine
- 1/3 cup sugar
- 4 medium ripe bananas, sliced
- 2 tablespoons rum
- CHOCOLATE RUM SAUCE
- 4 ounces bittersweet chocolate, finely chopped
- 3/4 cup milk
- 3 tablespoons dark rum
- BREAD PUDDING:
- Preheat oven to 325u0b0F.
- Brush 5 slices with butter and set aside.
- Break remaining bread up into bite size pieces.
- Brush a 10"x12-1/2" baking dish with butter.
- Combine eggs, milk, cream, sugar and spices in medium bowl.
- Whisk to combine and set aside.
- In a large skillet, heat butter or margarine and add sugar.
- Cook for 2-3 minutes, until golden caramel forms.
- Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
- Add rum remove from heat and cool.
- Arrange broken bread in baking dish and spoon bananas on top.
- Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
- Press bread down evenly and let stand for 30 minutes.
- Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
- CHOCOLATE RUM SAUCE:
- Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
- Bottom of bowl should not be touching the water.
- Stir until smooth and serve warm with pudding.
- Enjoy!
bread, egg bread, butter, eggs, milk, cream, granulated sugar, cinnamon, nutmeg, vanilla, salt, butter, sugar, bananas, rum, bittersweet chocolate, milk, dark rum
Taken from www.food.com/recipe/caramelized-banana-rum-bread-pudding-chocolate-rum-sauce-156162 (may not work)