Prep Time: 25 mins
Cook Time: 70 mins
Nutritional Facts
Brought to you by
Per serving % Daily Value* Calories 61931% Fat 37g57% Cholesterol 199mg66% Sodium 361mg 15% Carbohydrates 61g31%
Fiber 2g 9% Sugars 42g Protein 12g24% Calories in Fat 330Calories in Saturated Fat 162Saturated Fat 1890% Poly Fat 4gNet Carbohydrates 0gInsoluble Fiber 0gGlycemic Index 4Glycemic Load 0
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.
More facts >>
Makes 12 banana bread pudding. Perfect party desserts.
Ingredients
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1 (1-pound) loaf Hawaiian sweet bread crust removed
1/2 cup butter melted
1 1/2 cups milk
1 1/2 cups heavy whipping cream
1 1/4 cups sugar
1 tbsp dark rum
1 tbsp banana liqueur
1 tsp vanilla extract
5 large eggs lightly beaten
2 medium bananas mashed with fork
1 cup pecans chopped
1 recipe Dark Rum Custard Sauce
Garnish:
banana slices, pecans chopped
Dark Rum Custard Sauce:
2 egg yolks
1 (12-ounce) can evaporated milk
1/2 cup milk
3/4 cup firmly packed dark brown sugar
1 tbsp cornstarch
1 tbsp cold water
2 tablespoons dark rum
1/2 tsp vanilla extract
4 tablespoons butter
Recipe Method
1. Preheat oven to 350 degrees. Grease a 13x9x2-inch
baking dish. Cut bread into 1/2-inch cubes; place in a
large bowl.
Toss bread with melted
butter .
2. In a large saucepan , combine milk , cream, sugar , dark rum , banana liqueur , and vanilla extract. Bring to simmer over medium heat, stirring frequently, until sugar dissolves.
3. Whisking constantly, slowly add eggs to hot milk mixture, whisking until smooth; stir in bananas and pecans. Pour custard mixture over bread; let stand for 10 minutes. Pour mixture into prepared baking dish and place in a second larger pan .
4. Pour enough hot water into larger pan to reach halfway up side of baking dish. Bake for 30 minutes, loosely cover with foil and bake for 30 additional minutes, or until custard is set and bread is golden brown .
5. Cool for 30 to 40 minutes. Using a 2-inch round cutter, cut 12 puddings and remove each to a serving plate. Serve warm with Dark Rum Custard Sauce. Garnish with banana slices and chopped pecans, if desired.
Dark Rum Custard Sauce: Makes about 3 cups
1. In a medium bowl, whisk together egg yolks, evaporated milk , milk , and brown sugar .
2. In a small bowl, combine cornstarch and water until smooth. Add cornstarch mixture, rum , and vanilla extract to egg mixture; pour into large , heavy-bottomed saucepan .
3. Bring to simmer over medium heat, whisking constantly for 7 to 9 minutes, or until mixture thickens. Remove from heat and whisk in butter until smooth. Serve warm.
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