Bananas Foster with Bread Pudding

Delicious bananas foster flambéed to perfection and layered on a yummy brioche bread pudding.

Ingredients:

• 1/4 cup of raisins
• 1/4 cup of dark rum
• 2 cups of milk
• 2 tablespoons (¼ stick) of unsalted butter (use some additional for greasing the pan)
• 1 teaspoon of vanilla extract
• 1/3 cup of sugar
• Pinch of salt
• 1/2 loaf of challah or brioche bread, cut into 2-inch cubes (5 to 6 cups)
• 2 eggs, beaten

Instuctions:

1. Soak raisins in dark rum overnight or for at least a couple of hours.
2. Heat oven to 350°F. In a small saucepan over low heat, warm milk, butter, vanilla, sugar, and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4- to 6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Sprinkle raisins on top. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Bananas Foster

Ingredients:

• 1/4 cup (1/2 stick) of butter
• 1 cup of brown sugar
• 1/2 teaspoon of cinnamon
• 1/4 cup of banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup of dark rum
• Serve with a scoop of vanilla bean ice cream

Instructions:

1. Combine butter, sugar, and cinnamon in a flambé pan or skillet.
2. Place the pan over low heat, either on an alcohol burner or on top of the stove. Cook, stirring until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan.
4. When the banana sections soften and begin to brown, carefully add the rum.
5. Continue to cook the sauce until the rum is hot, then top the pan slightly to ignite the rum.
6. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of bread pudding and ice cream.
7. Generously spoon warm sauce over the top of the ice cream and serve immediately.