BANANA BREAD PUDDING
1/3 c Raisins or currants
2 tb Butter; Plus Extra For Pan
3 Bananas; peeled, halved
-Crosswise And Then
-Lengthwise
5 Sugar
2 c Whipping cream
4 lg Eggs
1 ts Vanilla extract
8 oz Firm white bread slices;
-crusts trimmed, Each Slice
-Cut Into 3 Strips
1/2 c Toasted Pecans (About 2
-Ounces); Chopped
RUM SAUCE
1/4 c Unsalted butter
1/2 c Whipping cream
1/2 c Packed dark brown sugar
1 pn Salt
2 tb Dark rum
For rum sauce: Melt butter in heavy medium saucepan over medium-high heat.
Add cream, sugar, and salt. Bring to a boil, stirring until sugar
dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead.
Cover and refrigerate. Rewarm over low heat, stirring constantly.)
For Banana Bread Pudding: Combine raisins and 2 tablespoons rum in a small
bowl. Let stand 20 minutes. Melt 2 tablespoons butter in a heavy skillet
over medium heat. Add banana and 2 tablespoons sugar and cook until bananas
are tender, about 2 minutes per side. Remove from heat. Combine whipping
cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons
sugar in medium bowl and whisk to blend. Preheat oven to 350’F. Butter
9x5x3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of
prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of
raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop
bananas. Pour half of egg mixture over.
Arrange remaining banana pieces atop bread. Sprinkle remaining pecans and
raisins. Arrange remaining bread strips crosswise atop bananas. Pour
remaining egg mixture over. Press gently on top layer to compact.
Let stand 15 minutes. Bake bread pudding until puffed and golden and a
knife inserted into the center comes out clean, about 45 minutes. Transfer
to rack and cool slightly. Cut bread pudding into slices. Arrange on
plates; drizzle with warm Rum Sauce and serve. 6-8 servings
Yields
8 Servings