Author Notes
I have a fascination with bread puddings and try them at different places as often as possible. Bread puddings are so open to interpretation and i love seeing the nuances between different interpretations. —yellowforks
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Ingredients
- Bread Pudding
-
1 loaf
day-old French bread
-
2-3
ripe bananas
-
4
eggs
-
2 cups
heavy cream
-
1 cup
raw cane or turbinado sugar
-
2 teaspoons
vanilla extract
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground nutmeg
-
1 cup
raisins
-
2-3 tablespoons
butter
-
6 ounces
white chocolate (chopped into small pieces)
-
2 shots
dark rum
-
1 cup
toasted pecans (chopped)
- Dark chocolate rum sauce
-
3/4 cup
heavy cream (or half and half)
-
8 ounces
dark chocolate (at least 75% cacao)
-
1/4 cup
dark rum
-
1 teaspoon
vanilla extract
Directions
- Bread Pudding
-
In a heavy sauté pan, melt 2-3 tbs. of butter
-
Add 2-3 bananas (sliced) and saute for 2-3 minutes on medium high heat
-
Add 1/4 cup of turbinado sugar and saute for additional 1-2 minutes
-
Remove from heat, add 2 shots of rum and ignite. After alcohol burns off, set aside and combine other ingredients.
-
In a large bowl, whisk together eggs, sugar and cream.
-
Combine vanilla extract, cinnamon, nutmeg, raisins, white chocolate and bread cubes in bowl. Add bananas to mixture.
-
Pour mixture into a baking dish (9"x13" for a thick bread pudding. If using a larger dish, reduce cook time to avoid drying out). Top with toasted pecans and bake @ 350 F for about an hour.
- Dark chocolate rum sauce
-
Melt butter over double boiler or low heat
-
Add chocolate to melt
-
Add cream and rum to mixture. Combine and serve over bread pudding
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