BANANAS FOSTER BREAD PUDDING
Provided by Trace Barnett
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: Preheat the oven to 375 degrees F.
- In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
- Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
- For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
- Serve the bread pudding hot, topped with some of the sauce.
BANANAS FOSTER BREAD PUDDING
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
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 PUDDING
Steps:
- For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
- Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
- Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
- For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.
BANANAS FOSTER BREAD
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
- Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
- Whisk together the flour, baking powder and salt in a large bowl.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
- Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
- Slice and serve with vanilla ice cream, and the remaining glaze.
BANANAS FOSTER BREAD PUDDING
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
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.
BANANAS FOSTER BREAD PUDDING
Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com. I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D
Provided by lazyme
Categories Breads
Time 3h45m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Slice French bread and dry in a 200F oven for 20 minutes.
- Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
- Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
- Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
- Be sure to flatten all of the lumps.
- Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
- Remove foil and bake for an additional 20 minutes, or until golden brown.
- Set aside to cool.
- Foster Sauce:.
- Melt butter in a sauce pot.
- Add the brown sugar and cinnamon and mix well.
- Add the rum and ignite.
- Allow the flames to subside.
- Then, stir in the banana liqueur.
- Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
- To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
- Top warm bread pudding with Foster sauce and garnish with mint leaves.
BANANAS FOSTER BREAD
This moist, tender bread has all the flavors of New Orleans' famous dessert. And the rum-flavored glaze on top's amazing! -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BANANAS FOSTER PUDDING
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Provided by sal
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
- Bake in preheated oven 90 minutes, until set.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 54.9 g, Cholesterol 92.7 mg, Fat 24.2 g, Fiber 2.6 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 275.2 mg, Sugar 34.5 g
DELIGHTFUL BANANAS FOSTER BREAD PUDDING
This was in a Southern Living Magazine - sounded divine! It is credited to Cafe Reconcile in New Orleans with flavors that "are destinctive in the original Brennan's Restaurant recipe for Bananas Foster." Anybody who has Brennan's Bananas Foster will tell you how WONDERFUL they are. I did not see a similar one on Zaar, so I am posting it - hope you enjoy!
Provided by Nursebarb
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 6 ingredients for pudding in large bowl.
- Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
- Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
- Place bread cubes in a highly greased 13 x 9 inch baking dish.
- Pour egg mixture evenly over bread; press bread to absorb mixture.
- Bake at 325 degrees for 45-55 minutes.
- Remove from oven, and let stand 30 minutes before serving.
- Serve with Bread Pudding Sauce:.
- Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.
HEAVENLY BANANAS FOSTER BREAD PUDDING
Not your usual bread pudding or bananas foster! Made with angel food cake. Soo rich and delicious! From Relish Magazine.
Provided by Ashbow
Categories Dessert
Time 2h
Yield 8 small bowls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
- Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
- Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
- Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.
Nutrition Facts : Calories 263.8, Fat 4.6, SaturatedFat 2.2, Cholesterol 88.9, Sodium 228.2, Carbohydrate 45.7, Fiber 1.2, Sugar 28.6, Protein 7
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- Preheat oven to 350℉. Place a large skillet over medium heat. Add the 4 tablespoons of butter. Once the butter melts, add the sliced bananas. Saute the banans to soften them, about 5 minutes, then add the brown and granulated sugars. Reduce heat to low and stir until sugars are dissolved, about 2 minutes. Remove from heat and stir in the vanilla, rum, and cinnamon. Let cool for 10 minutes.
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