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Posted on Sat, Feb 16, 2013 : 7:18 a.m.

Bananas Foster and bread pudding: together at last

By AnnArbor.com Staff

bananas_foster_bread_pudding.jpg

Banana bourbon bread pudding.

AP Photo | Matthew Mead

ALISON LADMAN, Associated Press

We topped a simple baked banana-pecan bread pudding with a classic hard sauce — including a healthy dose of bourbon, of course — which becomes a gooey icing that melts into the dessert and hardens as it cools. If that's not your style, the dessert would be equally delicious topped with a scoop of butter pecan ice cream. Or both.

BANANA BOURBON BREAD PUDDING

Start to finish: 1 hour

Servings: 16

For the bread pudding:

1 loaf (about 14 ounces) banana bread, cubed

4 cups (8 ounces) cubed French or Italian bread

2 very ripe bananas, mashed

3 eggs

1 cup sugar

3 cups milk, hot

1 teaspoon vanilla extract

1/2 teaspoon ground allspice

1/2 cup pecans, toasted and chopped

For the bourbon hard sauce:

1/2 cup (1 stick) butter, softened

2 cups powdered sugar, sifted

1/4 cup bourbon

Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray.

On a rimmed baking sheet, arrange the cubed banana and French or Italian breads in an even layer. Bake for 10 to 15 minutes, or until lightly toasted. Set aside.

In a large bowl, whisk together the mashed bananas, eggs and sugar. While whisking, pour in the hot milk, then add the vanilla and allspice. Gently mix in the toasted bread cubes and pecans, then spoon the mixture into the prepared pan. Bake until puffed and cooked through, about 25 to 35 minutes.

Meanwhile, prepare the sauce. In a medium bowl, use an electric mixer to beat the butter until smooth and soft. Add the powdered sugar and beat until well incorporated. Add the bourbon and stir until smooth. Set aside.

When the bread pudding has finished baking, dollop the hard sauce over the surface, spreading it as necessary to allow it to melt evenly over the surface. Serve the bread pudding warm.

Nutrition information per serving: 340 calories; 120 calories from fat (35 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 48 g carbohydrate; 1 g fiber; 25 g sugar; 6 g protein; 200 mg sodium.

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EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo

Comments

bwp

Sat, Feb 16, 2013 : 11:28 p.m.

Sounds awesome!

An Arborigine

Sat, Feb 16, 2013 : 9:08 p.m.

hmmmm, Bananas Foster, I'm pretty sure I used to date her.