Tropical Bread Pudding With Grilled Bananas & Rum Anglaise

• 1 large loaf vanilla poundcake
• 1 cup unsalted butter, softened, divided
• 8 teaspoons cinnamon
• 8 teaspoons nutmeg
• 12 pint vanilla ice cream, softened
• 4 bananas
• 12 orange, juice of
• 1 cup brown sugar
• 3 tablespoons good quality rum
• 1 cup whipped cream
• 8 tablespoons toasted flaked coconut, for serving

1. Cut cake into toast-size slices; spread 1 side with softened butter and sprinkle each with one teaspoon cinnamon and nutmeg.
2. Lightly brown the buttered sides in a large skillet while preparing other sides the same way.
3. After cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
4. Peel bananas and set aside.
5. In skillet over medium heat, melt 1 stick butter.
6. Add orange juice and stir in brown sugar.
7. Stir constantly over medium-low heat until mixture completely liquefies.
8. Add bananas to coat, cooking for about 2 minutes.
9. Remove bananas to grill and continue to cook until tender.
10. Remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling.
11. When bananas are cooked to your liking, return them to the skillet with the sauce.
12. Slice as desired; diagonally works best.
13. Stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
14. Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake.
15. Sprinkle with toasted coconut and serve.

vanilla poundcake, unsalted butter, cinnamon, nutmeg, vanilla ice cream, bananas, orange, brown sugar, rum, whipped cream, coconut

Taken from www.food.com/recipe/tropical-bread-pudding-with-grilled-bananas-rum-anglaise-142103 (may not work)