CAJUN BANANAS FOSTER BREAD PUDDING

Cajun Bananas Foster Bread Pudding image

Provided by Vicki Butts (lazyme)

Time 1h5m

Number Of Ingredients 18

1 15-oz loaf french bread, torn into pieces
3 large eggs
2 c milk
2/3 c dark brown sugar
2 large ripe bananas, sliced
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp dark rum
2 Tbsp banana liqueur, optional
1/2 c chopped pecans
CARAMEL RUM SAUCE:
1 c whipping cream
1 1/2 c firmly packed brown sugar
1/4 c butter, melted
2 Tbsp rum, light or dark
1 tsp vanilla extract
1/2 c chopped pecans

Steps:

1. Tear bread into pieces in large bowl.
2. In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
3. Pour mixture over bread pieces, mix well, and let stand for 10 minutes.
4. Place mixture into a 13x9 inch, buttered baking dish and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
5. Bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 10 to 15 more minutes or until golden brown, and a knife comes out clean.
6. Rum Sauce: Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook for about 5 minutes, or until dissolved and smooth, stirring often. Remove from heat and stir in rum, butter, pecans, and vanilla. Let cool for about 10 minutes. Ladle over bread pudding.
7. Cest bon, cher!

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