Bananas Foster Bread Pudding Recipes

Steps:

• Slice French bread and dry in a 200F oven for 20 minutes.
• Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
• Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
• Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
• Be sure to flatten all of the lumps.
• Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
• Remove foil and bake for an additional 20 minutes, or until golden brown.
• Set aside to cool.
• Foster Sauce:.
• Melt butter in a sauce pot.
• Add the brown sugar and cinnamon and mix well.
• Add the rum and ignite.
• Allow the flames to subside.
• Then, stir in the banana liqueur.
• Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
• To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
• Top warm bread pudding with Foster sauce and garnish with mint leaves.

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

Steps:

• For the bread pudding: Preheat the oven to 375 degrees F.
• In a large bowl, combine the eggs, cream, vanilla, sugar, cinnamon, salt and Brie if using. Whisk vigorously to combine. Add the croissants; toss well to combine. Let sit for 6 or 7 minutes.
• Transfer the mixture to a baking dish and bake until golden brown, 20 to 25 minutes.
• For the bananas Foster sauce: Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the bananas and cook for 1 to 2 minutes. Add the brown sugar, stirring until dissolved. Add the walnuts, rum, granulated sugar and cinnamon. Cook, stirring frequently, until thick and saucy, about 5 minutes.
• Serve the bread pudding hot, topped with some of the sauce.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
• Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
• Whisk together the flour, baking powder and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
• Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
• Slice and serve with vanilla ice cream, and the remaining glaze.

Steps:

• For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
• Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
• Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
• For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
• Bake in preheated oven 90 minutes, until set.

Steps:

• Stir together first 6 ingredients for pudding in large bowl.
• Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
• Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
• Place bread cubes in a highly greased 13 x 9 inch baking dish.
• Pour egg mixture evenly over bread; press bread to absorb mixture.
• Bake at 325 degrees for 45-55 minutes.
• Remove from oven, and let stand 30 minutes before serving.
• Serve with Bread Pudding Sauce:.
• Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.

Steps:

• Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
• Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
• Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
• Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.

Steps:

• In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.

Steps:

• I am not sure of the directions, the post on Disney's All Ears Website was taken down (they replaced it with cheesecake)and I only wrote down the ingredients for shopping. But if anyone knows them please post them!
• Here they are:.
• TO MAKE THE BREAD PUDDING:.
• Preheat oven to 350 degrees F. Grease large baking dish with butter.
• In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
• Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.
• Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
• MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:.
• In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.
• Add remaining heavy cream. Let it boil additional minute.
• Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
• Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
• TO SERVE:.
• Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
• Recipe note:.
• Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
• Makes 6-8 servings.
• From: Disney's Polynesian Resort.