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Rum Caramel And Banana Bread Pudding Recipe

Rum Caramel And Banana Bread Pudding Recipe

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Ingredients:

Serving

caramel sauce
2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tbsp dark rum
1/4 tsp salt
1 tbsp unsalted butter
pudding
7 cups 3/4-inch cubes crustless brioche or egg bread (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 (packed) dark brown sugar
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:

For 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 until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
For 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 eggs, 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	9367.91 Kcal (39222 kJ)
Calories from fat	4757.94 Kcal
		% Daily Value*
Total Fat	528.66g	813%
Cholesterol	1824.53mg	608%
Sodium	9129.18mg	380%
Potassium	17635.47mg	375%
Total Carbs	1051.13g	350%
Sugars	669.91g	2680%
Dietary Fiber	14.16g	57%
Protein	124.17g	248%
Vitamin C	55.4mg	92%
Vitamin A	0.6mg	19%
Iron	6mg	33%
Calcium	1253.3mg	125%

Amount Per 100 g
Calories	320.32 Kcal (1341 kJ)
Calories from fat	162.69 Kcal
		% Daily Value*
Total Fat	18.08g	813%
Cholesterol	62.39mg	608%
Sodium	312.16mg	380%
Potassium	603.02mg	375%
Total Carbs	35.94g	350%
Sugars	22.91g	2680%
Dietary Fiber	0.48g	57%
Protein	4.25g	248%
Vitamin C	1.9mg	92%
Iron	0.2mg	33%
Calcium	42.9mg	125%

* 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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