White Chocolate Banana Bread Pudding
Place warmed portion of bread pudding in a shallow bowl. Ladle 2 fluid ounces of warm Foster Sauce over and serve with a garnish of whipped cream and vanilla ice cream.
Makes – 1 portion
1 loaf Ciabatta or French bread, diced
2/3 cup Light Brown Sugar
1 1/2 cups Heavy Cream
1/2 cup Milk
2 each Eggs, lightly beaten
1/2 tsp Vanilla Extract
1/4 tsp Ground Cinnamon
3 oz White Chocolate block, shaved
1 tbsp Butter, softened
1 1/2 each Bananas, diced ½ inch
1 tbsp Butter, melted
1 tbsp Myer’s Dark Rum
1 tbsp Crème De Banana
Preheat oven to 350 degrees. Lightly toasted diced bread in oven. Using pan spray, lubricate a 7 x 12 baking pan. In a mixing bowl, whisk together ½ cup brown sugar, cream, milk and beaten eggs. Add vanilla, cinnamon, bread and chocolate. Stir to blend thoroughly. Heat a sauté pan over medium heat; add softened butter. When melted add bananas and sauté for 2-3 minutes. Add remaining brown sugar and mix with a rubber spatula until sugar is melted. Remove pan from heat and add rum and banana liqueur. Return pan to heat and ignite alcohol. When flames die, fold bananas and syrup into bread pudding mixture. Stir in melted butter. Mix well and transfer to baking pan. Bake until firm, about 45 minutes.
Makes – 6 portions
1 stick Butter
1 pound Light Brown Sugar
3 cups Heavy Cream
1 1/2 tbsp Myers Dark Rum
1 1/2 tbsp Crème De Banana
Melt butter in a sauce pan and stir in brown sugar. Cook over low heat, stirring constantly for three minutes. Add remaining ingredients and simmer until sauce is nappe; about 10 minutes. Remove from heat and serve.
Makes – 1 quart
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.