Bananas foster bread pudding (al martin)

Yield: 4 Servings

Measure Ingredient
10 ounces Loaf stale French bread,
\N \N Crumbled (or 6-8 cups of any
\N \N Type
\N \N Bread)
1½ cup Milk
1½ cup Heavy cream (or another 1
½ cup Milk)
1 cup Banana liqueur
2 cups Sugar
½ cup Butter, melted
4 \N Eggs
2 tablespoons Vanilla
5 cups Up bananas
1 cup Chopped pecans
1 tablespoon Cinnamon

Combine bread, milk, cream, banana liqueur, sugar, butter, eggs, vanilla, bananas, pecans and cinnamon. Mixture should be very moist but not soupy. (It should look like cooked oatmeal.) Pour into buttered 9x12" or larger baking dish. Place into a non-preheated oven. Bake at 350 degrees for about 1 hour and 15 minutes. Serve warm with sauce.

Serves 16 to 20 (unless you invite me).

Bananas Foster Sauce ½ c butter 2 c dark brown sugar 4 oz banana liqueur 4 oz dark rum Cinnamon

Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over heat for about 5 minutes. Stir in banana liqueur and rum. Heat and ignite. Agitate to keep flame burning, and add a few pinches of voodoo magic (cinnamon) to the flame. Let flames go out and serve warm over warm bread pudding.

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