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Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce (Emeril Lagasse) Recipe

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Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
642
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
  2. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
  3. Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
  4. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.
  5. Caramel Sauce:
  6. 3/4 cup sugar
  7. 2 tablespoons water
  8. 1/2 teaspoon fresh lemon juice
  9. 1/2 cup heavy cream
  10. 2 tablespoons to 1/4 cup whole milk
  11. Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
  12. Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)
  13. Yield: a generous 3/4 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 642.13 Kcal (2688 kJ)
Calories from fat 231.06 Kcal
% Daily Value*
Total Fat 25.67g 39%
Cholesterol 151.69mg 51%
Sodium 707.5mg 29%
Potassium 350.42mg 7%
Total Carbs 78.97g 26%
Sugars 9.74g 39%
Dietary Fiber 2.23g 9%
Protein 18.1g 36%
Vitamin C 6.7mg 11%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 73.1mg 7%
Amount Per 100 g
Calories 200.73 Kcal (840 kJ)
Calories from fat 72.23 Kcal
% Daily Value*
Total Fat 8.03g 39%
Cholesterol 47.42mg 51%
Sodium 221.16mg 29%
Potassium 109.54mg 7%
Total Carbs 24.68g 26%
Sugars 3.05g 39%
Dietary Fiber 0.7g 9%
Protein 5.66g 36%
Vitamin C 2.1mg 11%
Iron 0.1mg 2%
Calcium 22.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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