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Eddie Kennison
February 26, 2015 | Eddie Kennison

Christopher Elbow's Banana's Foster Bread Pudding









Bananas Foster Bread Pudding


4 firm but ripe bananas, sliced

5 Tbls unsalted butter

¾ cup light brown sugar

1 tsp cinnamon

¼ cup dark rum

1 loaf day old French Bread

3 croissants, cut into squares and toasted

2 cups milk

1 cup heavy cream

3 whole eggs

2 egg yolks

½ cup granulated sugar

½ cup brown sugar

1 tsp cinnamon

1 tsp salt

1 vanilla bean, split and scraped


Melt butter in a large skillet over medium-high heat. Add brown sugar and cook for about 1 minute. Add the bananas and cinnamon. Cook for about 4 minutes until the bananas start to soften. Remove pan away from the heat and add the rum. If you have a gas stove, return the pan to the heat and swirl. The gas should ignite the rum. If you have an electric stove, use a lighter to ignite the rum. Swirl the pan until the flames subside and cook for about 1-2 more minutes. Set aside to cool.

Preheat the oven to 350 degrees and butter a 9 x 11 baking dish. Cut the bread into about 1” cubes. This can be done the night before and left in a bowl to dry overnight.  In a large mixing bowl, mix milk, cream, eggs, yolks, both sugars, cinnamon, salt and the seeds from the vanilla bean.  Reserve 1 cup of the mix and then toss in the bread cubes and fold gently to mix well. Let set for 15-20 minutes to absorb the liquid. After the bread has soaked up most of the liquid, mix in the cooled bananas foster and fold gently. Pour into the baking pan and press down gently. With the reserved cup of mix, toss the cubed croissants to coat and spread on top of the bread pudding. Bake for about 45 minutes until browned. It should still be a bit soft in the middle.




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