Cajun Bananas Foster Bread Pudding Recipes

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BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)

Provided by Sam Sifton

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
2 cups whole milk
1/4 cup plus ½ cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus ½ cup dark rum
1 teaspoon plus ½ teaspoon kosher salt
6 cups cubed brioche, approximately ½ loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream

Steps:

  • Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
  • Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
  • Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
  • Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

8 cups cubed challah or brioche (1-inch cubes; about 12 ounces)
4 tablespoons unsalted butter, plus more for the baking dish
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/4 cup dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 cups heavy cream
2 cups whole milk
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1 cup raw pecans, chopped
5 ripe bananas
Vanilla ice cream, for serving, optional

Steps:

  • For the bread and syrup: Preheat the oven to 300 degrees F.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
  • Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
  • For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
  • Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
  • Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.

CAJUN BANANAS FOSTER BREAD PUDDING



Cajun Bananas Foster Bread Pudding image

This recipe is totally decadent and worth the calories....... From Cajundelights blogspot.

Provided by Vicki Butts (lazyme)

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 18

1 15-oz loaf french bread, torn into pieces
3 large eggs
2 c milk
2/3 c dark brown sugar
2 large ripe bananas, sliced
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp dark rum
2 Tbsp banana liqueur, optional
1/2 c chopped pecans
CARAMEL RUM SAUCE:
1 c whipping cream
1 1/2 c firmly packed brown sugar
1/4 c butter, melted
2 Tbsp rum, light or dark
1 tsp vanilla extract
1/2 c chopped pecans

Steps:

  • 1. Tear bread into pieces in large bowl.
  • 2. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
  • 3. Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
  • 4. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
  • 5. Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown, and a knife comes out clean.
  • 6. Rum Sauce: Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding.
  • 7. Cest bon, cher!

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