BREAD PUDDING WITH BANANA-RUM SAUCE
Serves 10-12
Ingredients
6 cups of bread, cut into 1 inch cubes
3/4 cup granulated sugar
1 teaspoon vanilla
3 eggs, room temperature
2 cups whole milk, room temperature
Nutmeg to taste, optional
For the sauce:
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 tablespoon lemon juice
2-3 bananas, peeled and sliced
1/4 cup dark rum
Directions
Lightly grease a 9×9 pan. Place bread cubes evenly in the pan.
In a medium bowl, beat together sugar, vanilla, and eggs until well blended. Slowly beat in milk and add the nutmeg, if using
Pour over the bread; let sit for 30 minutes.
Preheat oven to 350F. Bake 45-55 minutes or until set in the center and a knife comes out clean (but it will be wet). Cool while you make the sauce.
Warm the rum in a small saucepan; have the pan’s lid nearby.
Meanwhile, melt butter in a skillet. Add sugar and lemon juice; cook until sugar has dissolved and the sauce has thickened.
Add bananas and heat until warm. With a long match or a gas lighter, ignite the rum. Let the flame die down on its own before adding it to the banana mixture. If the flame gets out of hand, cover it with the lid and remove from the heat.
Cut the pudding into squares and serve with warm rum sauce.
Recipe courtesy of chocolatemoosey.com
Serves 10-12
Ingredients
6 cups of bread, cut into 1 inch cubes
3/4 cup granulated sugar
1 teaspoon vanilla
3 eggs, room temperature
2 cups whole milk, room temperature
Nutmeg to taste, optional
For the sauce:
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1 tablespoon lemon juice
2-3 bananas, peeled and sliced
1/4 cup dark rum
Directions
Lightly grease a 9×9 pan. Place bread cubes evenly in the pan.
In a medium bowl, beat together sugar, vanilla, and eggs until well blended. Slowly beat in milk and add the nutmeg, if using
Pour over the bread; let sit for 30 minutes.
Preheat oven to 350F. Bake 45-55 minutes or until set in the center and a knife comes out clean (but it will be wet). Cool while you make the sauce.
Warm the rum in a small saucepan; have the pan’s lid nearby.
Meanwhile, melt butter in a skillet. Add sugar and lemon juice; cook until sugar has dissolved and the sauce has thickened.
Add bananas and heat until warm. With a long match or a gas lighter, ignite the rum. Let the flame die down on its own before adding it to the banana mixture. If the flame gets out of hand, cover it with the lid and remove from the heat.
Cut the pudding into squares and serve with warm rum sauce.
Recipe courtesy of chocolatemoosey.com
