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Banana Bread Pudding with Dark Rum Sauce By: Culinary Arts Student Patrick Buras and Chef Pam
Banana Bread Pudding:
1/4 cup Raisins 2 1/2 plus 1/4 cup Dark Rum 2 1/2 tbls or 1/4 stick Butter 6 Bananas, peeled haved crosswise and then lengthwise 5 tbls Sugar 2 1/2 cups Whipping Cream 5 large Eggs 1 tsp Vanilla Extract 8 oz. firm White bread slices crust, trimmed 1/2 cup Chopped toasted Pecans 1/4 cup or 1/2 stick Unsalted Butter 1/2 cup Whipping Cream 1/2 cup packed Dark Brown Sugar 1 pinch of Salt 1 1/2 tbls Dark Sugar
Combine raisins and 2 tablespoons Rum in a small bowl, let stand for 20 minutes. Melt 2 tablespoons butter in heavy large skillet over medium heat, add bananas, 2 tablespoons sugar and cook until bananas are tender, remove from heat. Combine whipping cream, eggs, vanilla extract and remaining rum with 4 tablespoons sugar in a medium bowl and whisk. Preheat over to 350'F then butter 9x5x3 inch loaf pan. Arrange 1/2 of the bread slices into pan then add 1/2 of the bananas slices ontop slices, add 1/2 raisins and 1/2 pecans ontop bananas, then pour 1/2 of the whipping cream mixture on top arrangement. Put in remaining bread slices, bananas, raisins, pecans and cream mixture and let stand 15 minutes. Bake until golden brown or about 45 minutes.
Mix 2 tablespoons dark rum, 1 cup whipping cream, 1/2 cup dark brown sugar and pinch of salt into small pot and bring to boil, let simmer 2 minutes then remove from heat.