Banana bread pudding/bananas foster sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BILLS20086 | ||
| CUSTARD | ||
| 3 | Eggs; beaten | |
| pinch | Ground nutmeg | |
| pinch | Cinnamon | |
| x | Pureed ripe bananas | |
| x | Milk | |
| x | Milk | |
| x | Vanilla | |
| x | Sugar | |
| Add: | ||
| x | Raisins | |
| x | Roated pecans | |
| x | Unsalted butter | |
| SAUCE | ||
| x | Unsalted butter | |
| x | Brown sugar | |
| x | Quartered bananas | |
| pinch | Nutmeg | |
| pinch | Cinnamon | |
| x | Dark rum | |
| x | Banana liqueur | |
| x | Vanilla | |
Directions
Mix all ingredients for custard. Pour over stale bread cubes in baking dish. On top put raisins, pecans and dot with butter. Let sit 30 minutes. Bake, covered with foil, at 300~ for 1 hour. Uncover and cook for 15 minutes more. SAUCE-Melt sugar in butter and add bananas and saute until soft. Add nutmeg and cinnamon. Remove from heat and add rum and banana liqueur. Return to flame and add vanilla. Arrange a scoop of pudding on a dish, top with sauce and bananas. Source: Chef Brigtsen, New Orleans