Banana Pecan Bread Pudding
No ordinary bread pudding! Chef hector santiago's creation with rum sauce, finished almost like a french toast,and served with ice cream. try to give it the overnight cooling, then all you need to do is finish it off for serving. Havent made this yet so serving size and times are guestimates
Steps
Melt butter in a skillet over medium heat.
Add bananas and 2 ounces of sugar and cook several minutes , stirring to cook evenly.
Remove from heat and cool to room temperature.
Combine the heavy cream , rum , eggs , vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend.
Add bananas and bread and let this mixture soak for an hour minimum.
Preheat oven to 300f.
Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside.
Cover and cook in a water bath until it reaches 175f.
Remove from oven and cool completely.
Rum sauce:.
Melt butter in a saucepan over medium-high heat.
Add cream , sugar and salt.
Bring to a boil , stirring until sugar dissolves.
Remove from heat and stir in rum.
To assemble and serve:.
Remove pudding from mold and slice into -inch slices.
Coat each piece evenly with flour , egg wash , and pecan pieces.
Fry each piece to order using equal parts oil and butter till golden on each side.
Sprinkle with a bit of .
Ingredients
unsalted butter, bananas, sugar, heavy cream, dark rum, eggs, vanilla extract, brioche bread, dark brown sugar, salt, dark jamaican rum, all-purpose flour, pecan pieces, oil, butter, vanilla ice cream, powdered sugar