Discover comfort and indulgence in each bite with this exquisite Bananas Foster Bread Pudding with Rum Caramel Sauce. Perfect for anyone who loves the classic flavors of bananas foster translated into a heartwarming dessert. This recipe presents the ultimate combination of sweet, caramelized bananas and rich, creamy bread pudding, draped in a velvety rum caramel sauce—a dessert that is sure to dazzle your tastebuds and fetch compliments from your guests.
Ingredients:
Bread Pudding:
- 6 cups of day-old French bread, cut into 1-inch cubes.
- 3 ripe bananas, mashed.
- 1 ripe banana, sliced.
- 1/2 cup golden raisins (optional).
- 4 large eggs.
- 1 cup granulated sugar.
- 1 tablespoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 2 cups whole milk.
- 1 cup heavy cream.
- Unsalted butter (for greasing).
Rum Caramel Sauce:
- 1 cup brown sugar, packed.
- 1/2 cup unsalted butter.
- 1/2 cup heavy cream.
- 1/4 cup dark rum.
- 1 teaspoon vanilla extract.
- Pinch of salt.
Instructions:
Crafting the Bread Pudding:
- Begin by preheating your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.
- Spread the cubed bread evenly in the prepared baking dish. Scatter the mashed bananas, banana slices, and raisins over the bread, if using. Set aside.
- Whisk together the eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg in a large bowl until thoroughly mixed.
- Gradually pour in the milk and cream, whisking constantly to combine into a smooth custard.
- Carefully pour the custard over the prepared bread, ensuring that all pieces are coated. Press the bread down to soak it completely.
- Let the mixture rest for approximately 10 minutes to absorb the flavors.
- Place the baking dish in the oven and bake for 45-50 minutes until the edges are golden and the custard has set. A knife inserted should come out clean.
Preparing the Rum Caramel Sauce:
- While the pudding bakes, combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter melts and the mixture is smooth.
- Stir in the heavy cream, and bring to a gentle boil. Reduce heat and simmer until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the dark rum, vanilla extract, and a pinch of salt. Mix well until the sauce is smooth.
Final Touches and Serving:
- Once the bread pudding is baked, remove it from the oven and allow it to cool slightly.
- Serve warm slices of bread pudding with generous drizzles of warm rum caramel sauce.
- For an extra touch of decadence, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
