Banana Bourbon Bread Pudding with Caramel Sauce


Ingredients for Bread Pudding:

3 cups whole milk
5 large eggs
1 large egg yolk
3/4 cup sugar
2 teaspoons vanilla
½ cup bourbon
2 cups mashed bananas
5 heaping cups cubed white bread crusts, croissants and/or Danish

For Caramel Sauce:

1 cup sugar
2 cups heavy whipping cream
1 tablespoon bourbon

Directions for Bread Pudding:

In medium saucepan heat milk until scalded (180 degrees). Set aside.

In large bowl beat eggs, egg yolk and sugar vigorously for 30 seconds. Add vanilla, bourbon and mashed bananas. Slowly add hot milk to egg mixture, beating slowly at the same time.

Place bread cubes in a 1 ½ quart glass baking dish. Pour the custard mixture over bread cubes, mix to facilitate absorption. Bake in a water bath by placing baking dish in larger diameter pan. Pour lukewarm water in larger pan until water comes up 2/3 of sides of 1 ½ quart dish.

Bake in a preheated 350-degree oven for approximately 45 minutes or until set.

For the Caramel Sauce:

Put the sugar in a deep sauce pan. Stir constantly on medium high heat until sugar liquefies and turns mahogany brown. Immediately add the heavy cream and bourbon, stir until all the sugar is dissolved. Cool slightly and serve with the Banana Bourbon Bread Pudding.

Chef’s Note: When adding heavy cream to the sugar be careful as the cream will cause the melted sugar to boil up. The sugar will also become hard again but keep stirring! It will dissolve.

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