Banana fosters bread pudding

45 mins
Serves 1
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Directions

  1. 1Peel and slice the ripe bananas.
  2. 2Peel and slice the ripe bananas.
  3. 3Peel and slice the ripe bananas.
  4. 4In a pan, heat a little butter, then add the sliced bananas, a spoon of dark brown sugar, and a pinch of cinnamon.
  5. 5In a pan, heat a little butter, then add the sliced bananas, a spoon of dark brown sugar, and a pinch of cinnamon.
  6. 6In a pan, heat a little butter, then add the sliced bananas, a spoon of dark brown sugar, and a pinch of cinnamon.
  7. 7Let the bananas caramelise gently, then remove them from the heat.
  8. 8Let the bananas caramelise gently, then remove them from the heat.
  9. 9Let the bananas caramelise gently, then remove them from the heat.
  10. 10In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, rum, and salt until smooth.
  11. 11In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, rum, and salt until smooth.
  12. 12In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, rum, and salt until smooth.
  13. 13Add the brioche chunks to the mixture and let them soak for 10–15 minutes, stirring once or twice.
  14. 14Add the brioche chunks to the mixture and let them soak for 10–15 minutes, stirring once or twice.
  15. 15Add the brioche chunks to the mixture and let them soak for 10–15 minutes, stirring once or twice.
  16. 16Grease a 10-inch cake tin, spoon over the soaked brioche mixture.
  17. 17Grease a 10-inch cake tin, spoon over the soaked brioche mixture.
  18. 18Grease a 10-inch cake tin, spoon over the soaked brioche mixture.
  19. 19Layer the caramelised bananas on top of the brioche mixture.
  20. 20Layer the caramelised bananas on top of the brioche mixture.
  21. 21Layer the caramelised bananas on top of the brioche mixture.
  22. 22Sprinkle with Demerara sugar and bake at 160°C (fan) for 25–30 minutes, until golden and just set. Let it cool slightly.
  23. 23Sprinkle with Demerara sugar and bake at 160°C (fan) for 25–30 minutes, until golden and just set. Let it cool slightly.
  24. 24Sprinkle with Demerara sugar and bake at 160°C (fan) for 25–30 minutes, until golden and just set. Let it cool slightly.
  25. 25For the sauce, melt the butter in a small pan, add the brown sugar, rum, salt, and cream.
  26. 26For the sauce, melt the butter in a small pan, add the brown sugar, rum, salt, and cream.
  27. 27For the sauce, melt the butter in a small pan, add the brown sugar, rum, salt, and cream.
  28. 28Simmer the sauce for 5–7 minutes until it becomes thick and glossy.
  29. 29Simmer the sauce for 5–7 minutes until it becomes thick and glossy.
  30. 30Simmer the sauce for 5–7 minutes until it becomes thick and glossy.
  31. 31Serve the pudding warm with a scoop of vanilla ice cream and a drizzle of rum caramel sauce.
  32. 32Serve the pudding warm with a scoop of vanilla ice cream and a drizzle of rum caramel sauce.
  33. 33Serve the pudding warm with a scoop of vanilla ice cream and a drizzle of rum caramel sauce.

Ingredients

  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 300 ml whole milk
  • 300 ml whole milk
  • 300 ml whole milk
  • 175 ml double cream
  • 175 ml double cream
  • 175 ml double cream
  • 50 g dark brown soft sugar
  • 50 g dark brown soft sugar
  • 50 g dark brown soft sugar
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 20 ml Kraken dark rum
  • 20 ml Kraken dark rum
  • 20 ml Kraken dark rum
  • 1 tsp fine salt
  • 1 tsp fine salt
  • 1 tsp fine salt
  • 400 g brioche loaf, cut into chunks
  • 400 g brioche loaf, cut into chunks
  • 400 g brioche loaf, cut into chunks
  • 5 ripe bananas, thickly sliced
  • 5 ripe bananas, thickly sliced
  • 5 ripe bananas, thickly sliced
  • Butter
  • Butter
  • Butter
  • Dark brown soft sugar
  • Dark brown soft sugar
  • Dark brown soft sugar
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • Demerara sugar
  • Demerara sugar
  • Demerara sugar
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 100 g dark brown sugar
  • 100 g dark brown sugar
  • 100 g dark brown sugar
  • 40 ml dark rum
  • 40 ml dark rum
  • 40 ml dark rum
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 60 ml double cream
  • 60 ml double cream
  • 60 ml double cream

Equipment

cutting boardknifelarge bowlwhiskpan10-inch cake tinspatulaoven