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February 7, 2012

Bread Pudding with Banana Rum Sauce

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Last month, I did a book review on Baking Basics and Beyond by Pat Sinclair. One of the recipes I tried was the New Orleans Bread Pudding with Banana Rum Sauce. Although the pudding was very basic, the sauce was amazing. This is my first time flambeing, and I promise it’s easy and worth it! You get the taste of rum without the alcohol.



I used leftover homemade bread that I made for Tuesdays With Dorie for the pudding.

As for the sauce, this was my first time ever setting alcohol on fire, so I was terrified. I expressed my concern on Twitter, and Erin of Erin’s Food Files assured me with her video that the flame really is not that big. I guess I watch too much food tv! Of course I was still nervous, so I had my pan lid just in case. I kept the bread pudding recipe the same, but I cut the sauce recipe in half since I wasn’t sure how well the rum would go over with my family. Next time, I’ll make the whole quantity of sauce. Even if I have some leftover, it was delicious!



 

Banana Rum Sauce

Banana Rum Sauce

Yield: 9-12 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Bread Pudding with Banana Rum Sauce

Ingredients

  • 6 cups of bread, cut into 1 inch cubes
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs, room temperature
  • 2 cups whole milk, room temperature
  • Nutmeg to taste, optional

Banana Rum Sauce

  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tablespoon lemon juice
  • 2-3 bananas, peeled and sliced
  • 1/4 cup dark rum

Instructions

  1. Lightly grease a 9×9 pan. Place bread cubes evenly in the pan.
  2. In a medium bowl, beat together sugar, vanilla, and eggs until well blended. Slowly beat in milk.
  3. Pour over the bread; let sit for 30 minutes.
  4. Preheat oven to 350F. Bake 45-55 minutes or until set in the center and a knife comes out clean (but it will be wet). Cool while you make the sauce.
  5. Warm the rum in a small saucepan; have the pan’s lid nearby.
  6. Meanwhile, melt butter in a skillet. Add sugar and lemon juice; cook until sugar has dissolved and the sauce has thickened.
  7. Add bananas and heat until warm. With a long match or a gas lighter, ignite the rum. Let the flame die down on its own before adding it to the banana mixture. If the flame gets out of hand, cover it with the lid and remove from the heat.
  8. Cut the pudding into squares and serve with warm rum sauce.
© Carla Cardello
Cuisine: American / Category: Sweet Sauces + Syrups

Source: Baking Basics and Beyond by Pat Sinclair

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Filed Under: Old Posts Tagged With: banana, rum

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
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