EMERiLS BANANAS FOSTER BREAD PUDDiNG
From nolagurl 15 years ago
- 60 minutes to make
- Serves 11
A NiCE TWiST ON THE DELiCiOUS BANANAS FOSTER. i HAD THiS AT ONE OF EMERiL'S RESTAURANTS, AND i LOVE iT. HOPEFULLY YOU WILL TOO! i thought it was somewhat challenging, but I'm not much of a cook..
Ingredients
- 9 tablespoons unsalted butter shopping list
- 1 1/2 cups packed light brown sugar shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices shopping list
- 1/4 cup banana liqueur shopping list
- 1/2 cup dark rum shopping list
- 4 large eggs, lightly beaten shopping list
- 3 cups heavy cream shopping list
- 1 cup milk shopping list
- 1 teaspoon pure vanilla extract shopping list
- Pinch salt shopping list
- 6 cups (1/2-inch cubes) day-old French bread shopping list
- vanilla ice cream shopping list
- caramel sauce [ WILL POST THE RECiPE FOR THIS SEPARATELY. Of course store bought is ok.... but just not the same :) ] shopping list
How to make it
- Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
- 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.
- 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.
- 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.
The Rating
Reviewed by 4 people-
very yummy sounding......................turtle
turtle66
in Sacramento loved it
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I'd be willing to go the extra mile to make this one - with the caramel sauce, too, this has to be over the top!
krumkake
in Chicago Suburbs loved it
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BAM! You got LOVE anything Emereil cooks!
txbackyardcook
in FORT WORTH loved it
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