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Rum, Caramel, and Banana Bread Pudding Recipe

Rum, Caramel, and Banana Bread Pudding Recipe

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Ingredients:

Serving

2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tbsp dark rum
1/4 tsp salt
1 tbsp unsalted butter
7 cups crustless brioche bread (from 1-lb loaf) or 7 cups egg bread, in 3/4-inch cubes (from 1-lb loaf)
6 large eggs
3/4 cup sugar
1/8 tsp plus 1/4 tsp salt
1 1/2 cups heavy whipping cream
1 1/2 cups half-and-half
1 tsp vanilla extract
1/4 cup dark brown sugar , packed
3 tbsp unsalted butter
2 tbsp dark rum
1 tbsp fresh lemon juice
4 medium just ripe bananas, peeled , cut lengthwise in half, then crosswise into 1/3-inch pieces

Directions:

Caramel Sauce:.
Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir untill sauce is thick and smooth, about 1 minute. Strain sauce into small bowl.
*Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
Pudding:.
Preheat oven to 350°F Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet.
Whisk egg, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
Preheat oven to 350°F Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1197.11 Kcal (5012 kJ)
Calories from fat	594.74 Kcal
		% Daily Value*
Total Fat	66.08g	102%
Cholesterol	228.07mg	76%
Sodium	1143.07mg	48%
Potassium	2213.58mg	47%
Total Carbs	138.13g	46%
Sugars	90.41g	362%
Dietary Fiber	1.77g	7%
Protein	15.52g	31%
Vitamin C	6.9mg	12%
Vitamin A	0.1mg	2%
Iron	0.8mg	5%
Calcium	162.4mg	16%

Amount Per 100 g
Calories	321.42 Kcal (1346 kJ)
Calories from fat	159.69 Kcal
		% Daily Value*
Total Fat	17.74g	102%
Cholesterol	61.24mg	76%
Sodium	306.91mg	48%
Potassium	594.35mg	47%
Total Carbs	37.09g	46%
Sugars	24.27g	362%
Dietary Fiber	0.48g	7%
Protein	4.17g	31%
Vitamin C	1.9mg	12%
Iron	0.2mg	5%
Calcium	43.6mg	16%

* 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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