Bananas Foster Bread Pudding Recipe

Bananas Foster Bread Pudding Recipe

 

 

 

Two classic New Orleans desserts are combined in this knock-your-socks-off dessert! It's buttery, moist, and rich. Serve warm with a scoop of good vanilla ice cream.

Ingredients

·         10 cups dry bread cubed (approximately 1 pound loaf of french

·         2 cup whole milk*

·         14 ounce can sweetened condensed milk

·         3 eggs

·         1 tablespoon vanilla extract

·         1 teaspoon butter extract

·         1/8 teaspoon salt

·         1/2 teaspoon cinnamon

·         5 bananas cut into 1 inch slices**

·         1 cup brown sugar

·         1/2 cup butter - no substitutions

·         4 tablespoon rum

·         1 cup chopped walnuts or pecans optional

Instructions

1.   Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.

2.   Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.

3.   Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.

4.   ………………………………………..

5.   ……………………………………………………….

Full instructions: Click here