I have made bread pudding only once in my life and this was while I was working with the pastry chef at Alma (one of the most amazing restaurants in Minneapolis). I have never had much of a desire to bake it at home...until this past weekend.
Ben and I were heading to friend's house for a crab boil and I decided that this was the perfect dessert to follow the meal. Goodness, I could write an entire page on the delicious-ness of the crab legs, shrimp, mussels, and chorizo we feasted on...but I will limit my post to the bread pudding that we proceeded to devour after eating approximately 23 pounds of fish...each.
I need to be clear: this isn't simply a bread pudding, this is a bananas foster bread pudding which tastes exponentially better than it sounds. If any of you are still not sure about how good this is, salivate over this: cream + butter + sugar + bananas + more sugar + bread + rum...+ fire.
Fortunately or unfortunately, I cannot take credit for the recipe. Annie from Annie's Eats made this a few years ago and I was simply lucky enough to happen upon it.
Bananas Foster Bread Pudding
adapted from Annie at Annie's Eats
Make the bread pudding: Combine eggs and egg yolks in a mixing bowl fitted with a whisk attachment. Whisk on medium until frothy. Add the nutmeg, cinnamon, banana puree, and vanilla to the eggs; whisk until incorporated. Add both sugars; whisk until incorporated. Add cream... incorporate. Remove from the mixer and add the pieces of bread. Stir until most of the custard is absorbed.
Preheat oven to 350. Pour mixture into a shallow baking dish or a french oven and let sit for 30 minutes.
Bake the dish in a water bath (place on a large sheet and fill with water) for about one hour or until the custard is no longer runny.
Make the sauce: Heat a large skillet over low heat. Add the butter and brown sugar and cook, stirring constantly, until the sugar has dissolved. Add the banana slices and continue cooking for one minute. Remove from the heat and add the rum. Return to the stove and tilt the pan to ignite the liquor. After the alcohol burns off, add the cream. Stir until fully incorporated.
2 Egg Yolks
1/4 tsp Nutmeg
1 tsp Cinnamon
1 cup Overripe Bananas, pureed
1 tsp Vanilla Extract
7 oz Granulated Sugar
3 3/4 oz Light Brown Sugar
1 3/4 cup Heavy Cream
5-6 cups French bread, cut into pieces
4 oz Unsalted Butter
3.75 oz Light Brown Sugar
1/3 cup Heavy Cream
2 Bananas, sliced
3 tbsp Dark Rum
Title of this photo? Restraint.