After going through the recipe I found that I did not have any rum or banana liqueur so I substituted port. I tasted the bananas after cooking them and the port was a great addition to the brown sugar sauce. Actually I think I could have drank the sauce by itself, but you will be pleased to know that I restrained myself. I mistakenly grabbed the wrong size baking dish, so I had to cook it a bit longer than suggested so that the custard was set. Lastly, I did not make the caramel sauce that went with the recipe. We were happy enough just to have it with vanilla ice cream.
Bananas Foster Bread Pudding(adapted from the Food Network)
- 9 tablespoons unsalted butter
- 1 1/2 cups packed light brown sugar, divided
- 3/4 teaspoon ground cinnamon
- 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
- 1/2 cup rum or port
- 4 large eggs, lightly beaten
- 3 cups heavy cream
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch salt
- 6 cups (1/2-inch cubes) day-old French bread
- Preheat the oven to 350 degrees F. Butter a 10 x 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 port (or rum) and gently stir, basting the bananas. 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, and serve immediately.