Banana fosters bread pudding
Directions
- 1Peel and slice the ripe bananas.
- 2In a pan, heat a little butter, then add the sliced bananas, a spoon of dark brown sugar, and a pinch of cinnamon.
- 3Let the bananas caramelise gently, then remove them from the heat.
- 4In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, rum, and salt until smooth.
- 5Add the brioche chunks to the mixture and let them soak for 10–15 minutes, stirring once or twice.
- 6Grease a 10-inch cake tin, spoon over the soaked brioche mixture.
- 7Layer the caramelised bananas on top of the brioche mixture.
- 8Sprinkle with Demerara sugar and bake at 160°C (fan) for 25–30 minutes, until golden and just set. Let it cool slightly.
- 9For the sauce, melt the butter in a small pan, add the brown sugar, rum, salt, and cream.
- 10Simmer the sauce for 5–7 minutes until it becomes thick and glossy.
- 11Serve the pudding warm with a scoop of vanilla ice cream and a drizzle of rum caramel sauce.
Ingredients
- 4 large eggs
- 300 ml whole milk
- 175 ml double cream
- 50 g dark brown soft sugar
- 2 tsp vanilla extract
- 20 ml Kraken dark rum
- 1 tsp fine salt
- 400 g brioche loaf, cut into chunks
- 5 ripe bananas, thickly sliced
- Butter
- Dark brown soft sugar
- 1 pinch cinnamon
- Demerara sugar
- 70 g unsalted butter
- 100 g dark brown sugar
- 40 ml dark rum
- 0.5 tsp salt
- 60 ml double cream
Equipment
cutting boardknifelarge bowlwhiskpan10-inch cake tinspatulaoven
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