Well Diane, you asked for it... here is the recipe for the Banana-Coconut Rum Bread Pudding; hope you will try and enjoy! I had a day-old multigrain baguette and this is where the story began! The result was this wonderful hot dessert - a twist on the traditional bread pudding with a nod to one of my all-time favourite desserts: Bananas Foster! All I can say is mmmm... this worth making and eating! Banana Coconut Rum Bread Pudding Ingredients: 12 ounces day-old bread, cut in 1" cubes 2 cups cream 3 cups milk 4 eggs, plus one egg yolk 1 tsp. vanilla extract 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 Tbsp. coconut rum 1 cup granulated sugar 3 Tbsp. butter, divided use 2 Tbsp. brown sugar 3/4 cup sweetened, long-shred coconut 2 bananas, sliced 1/2 cup raisins Boiling water Method: Butter a large baking dish or small roaster and set aside. Preheat oven to 350 degrees Fahrenheit. Place cubed bread in a large mixing bowl. Heat milk and cream in medium pot over med-high heat to a simmer - remove from heat. Meanwhile beat the eggs, spices, salt, rum and granulated sugar together; set aside. Boil water and pour boiling water over the raisins in a small bowl - allow to sit for 10 minutes and then drain. Mix the raisins into the bread cubes. Pour the milk mixture in a steady, thin stream into the egg mixture, mixing all the while. Pour this combined mixture over the bread cubes/raisins and allow to sit for 30 minutes. In a small skillet, melt 2 Tbsp. of the butter and stir in the 2 Tbsp. brown sugar, cooking 2-3 minutes over medium heat to form a caramel syrup. Stir in the sliced bananas and cook another minute or two. Stir the banana mixture into the bread pudding along with the coconut. Fold the pudding into the prepared baking dish, dot with remaining 1 Tbsp. of butter, and bake approximately 50 minutes. To bake, place baking dish in a larger pan filled with boiling water. When pudding is done, a knife inserted in the middle will come out clean -finished pudding will be golden brown on top, but moist inside. Great with vanilla ice cream or frozen yogurt. This recipe is very large and would be ideal for family gatherings - easily serves twelve - fourteen. Leftovers can be frozen. Enjoy xo!
Monday, April 18, 2011
Some Kinda Wonderful!
Well Diane, you asked for it... here is the recipe for the Banana-Coconut Rum Bread Pudding; hope you will try and enjoy! I had a day-old multigrain baguette and this is where the story began! The result was this wonderful hot dessert - a twist on the traditional bread pudding with a nod to one of my all-time favourite desserts: Bananas Foster! All I can say is mmmm... this worth making and eating! Banana Coconut Rum Bread Pudding Ingredients: 12 ounces day-old bread, cut in 1" cubes 2 cups cream 3 cups milk 4 eggs, plus one egg yolk 1 tsp. vanilla extract 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 Tbsp. coconut rum 1 cup granulated sugar 3 Tbsp. butter, divided use 2 Tbsp. brown sugar 3/4 cup sweetened, long-shred coconut 2 bananas, sliced 1/2 cup raisins Boiling water Method: Butter a large baking dish or small roaster and set aside. Preheat oven to 350 degrees Fahrenheit. Place cubed bread in a large mixing bowl. Heat milk and cream in medium pot over med-high heat to a simmer - remove from heat. Meanwhile beat the eggs, spices, salt, rum and granulated sugar together; set aside. Boil water and pour boiling water over the raisins in a small bowl - allow to sit for 10 minutes and then drain. Mix the raisins into the bread cubes. Pour the milk mixture in a steady, thin stream into the egg mixture, mixing all the while. Pour this combined mixture over the bread cubes/raisins and allow to sit for 30 minutes. In a small skillet, melt 2 Tbsp. of the butter and stir in the 2 Tbsp. brown sugar, cooking 2-3 minutes over medium heat to form a caramel syrup. Stir in the sliced bananas and cook another minute or two. Stir the banana mixture into the bread pudding along with the coconut. Fold the pudding into the prepared baking dish, dot with remaining 1 Tbsp. of butter, and bake approximately 50 minutes. To bake, place baking dish in a larger pan filled with boiling water. When pudding is done, a knife inserted in the middle will come out clean -finished pudding will be golden brown on top, but moist inside. Great with vanilla ice cream or frozen yogurt. This recipe is very large and would be ideal for family gatherings - easily serves twelve - fourteen. Leftovers can be frozen. Enjoy xo!
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