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Bread Pudding with Maple Banana Sauce
Stand: 24 hrs
Chill: 4 hrs to 24 hrs
Bake: 35 mins to 40 mins at 325°F
Cool: 30 mins
Ingredients
- 1 pound French bread, unfrosted cinnamon rolls, cinnamon swirl bread, or brioche
- 6 eggs
- 4 cups half-and-half or light cream
- 1 cup packed brown sugar
- 1 tablespoon brandy, optional
- 2 teaspoons vanilla
- Maple Banana Sauce
Directions
1. For bread cubes:Cut or tear the bread into 1/2-inch pieces or cubes (should have 12 cups). Spread the bread cubes in a single layer in two shallow baking pans and cover with a clean kitchen towel. Let them stand at room temperature for 24 hours or till the cubes are dry.
2. Place dry bread cubes in a well-buttered 3-quart rectangular baking dish. Set aside.
3. In a large mixing bowl, whisk eggs for 1 minute. Add half-and-half, brown sugar, brandy, if you like, and vanilla. Whisk till combined. Pour egg mixture over bread. If needed, gently push down on the bread cubes to moisten. Cover and chill for 4 to 24 hours.
4. Bake in a 325 degree F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If the top starts to overbrown, cover loosely with foil. Cool slightly.
5. To serve, scoop bread pudding into a bowl and serve warm with Maple Banana Sauce.
Ingredients
- 1 cup whipping cream
- 1/4 cup packed brown sugar
- 2 tablespoons pure maple syrup or maple-flavored syrup
- 2 sliced firm bananas
Directions
In a small saucepan, combine whipping cream, brown sugar and pure maple syrup or maple-flavored syrup. Cook and stir mixture over medium heat for 5 to 6 minutes or till sugar dissolves and mixture almost boils. Remove from heat. Stir in sliced firm bananas. Serve warm over bread pudding. Makes about 2 cups.
The pictures looks like a caramel bread pudding with pecans. I do not see a banana cream sauce nor is pecans and caramel in the recipe.
6/23/2011 06:23:48 PM Report Abuse