Banana's Foster Bread Pudding
Son güncelleme:
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bread Pudding - muzlu puding - İngilizce yemek tarifi
Prep Time: 1 hour
Cook Time: 1 hour, 15 minutes
Ingredients:
For the Bread Pudding
1 Loaf Brioche, Challah, or French Bread - cut into 1-inch cubes
3 Large Eggs - lightly beaten
2 Cups Milk
2/3 Cup Sugar
2 Large Ripe Bananas - peeled, mashed with a fork
1/4 Cup Dried Apricots (optional) - chopped into 1/4-inch pieces
1 Tablespoon Vanilla
1 Tablespoon Cinnamon, ground
1/4 Teaspoon Nutmeg, ground - preferably freshly grated
1/2 Cup Pecans, whole
For the Rum Sauce
1/2 Cup Dark Rum, such as Meyer's
1/4 Cup Banana Liqueur (optional)
1/2 Stick (1/4 cup) Butter, unsalted
1 Cup Dark Brown Sugar
1 Teaspoon Cinnamon, ground
5 Large Bananas - peeled and quartered
For the Whipped Cream
1 Cup Heavy Whipping Cream, cold
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
Preparation:
Preheat oven to 350 degrees.
Place pecans on cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes). Set aside to cool, then roughly chop. Turn off oven.
Lightly butter a deep 9 by 12 baking dish (or equivalent) and add the bread cubes in an even layer. In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg. Pour the mixure over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces. Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid soak into the bread.
Preheat oven to 325 degrees and place bread pudding on a middle rack. Leave the aluminum foil on. Bake for 45 minutes. Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.