The plantation home in The Book of Lost Friends is located in Louisiana. Two of my favorite Louisiana desserts are Bananas Foster and Bread Pudding. This recipe from The New York Times combines them together in a heavenly dessert. The rum-soaked bananas elevate the banana pudding into a dessert perfect for a special occasion. The time I took it to my PALS book club, I got lots of compliments.
| Servings |
|
Ingredients
- 4 large eggs
- 2 cups whole milk
- 1/4 cup plus 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon plus 1/2 cup dark rum
- 1 plus ½ teaspoon kosher salt
- 6 cups cubed brioche approximately ½ loaf
- 5 ripe bananas peeled and cut into coins
- 1 tablespoon white sugar
- 5 tablespoons unsalted butter
- 1/4 cup heavy cream
Ingredients
|
|
Instructions
- Preheat oven to 350º.
- In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum, and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top.
- Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside a scoop of vanilla ice cream.