Monday, December 26, 2005

Banana Bread Pudding with Butter Rum Sauce

2-3 very ripe bananas
1/2 cup raisins
1 loaf French bread
1 teaspoon cinnamon
2-3 tablespoons butter
2 eggs
2 cups whole milk

1 cup sugar

1 tablespoon vanilla

1. Slice the bananas and bread into 1/2 inch thick slices, then toss in a bowl with the raisins and cinnamon. In another bowl mix together well the eggs, milk, sugar and vanilla.

2. Dump the bread mixture into a well-buttered nine-inch square casserole or a similarly-sized dish or pie pan. Pour the liquid mixture on top. Allow to sit for one hour, pressing the bread down occasionally with a large spoon to get it thoroughly soaked with the milk.

3. Bake at 375 for one hour.

4. During the last fifteen minutes of cooking, make the buttered rum sauce (below). Pour the sauce over the pan of bread pudding when it comes out of the oven. Slice and serve warm.

Buttered Rum Sauce

4 tablespoons butter
1/2 cup sugar
1/4 cup rum
dash salt

1 egg, whisked until light and frothy

Melt the butter over low heat. Stir in the sugar, rum, and salt and continue stirring until the sugar is dissolved. Remove from the heat and whisk in the egg. Return to medium heat and stir until thickened. Pour over the bread pudding.

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