Ingredients for the BREAD PUDDING
4 ————— large eggs
2 cups ——– whole milk
¼ cup ——– brown sugar
2 tspn ——– vanilla extract
1 Tblspn —– dark rum
1 Tblspn —– kosher salt
6 cups ——- cubed brioche
1 Tblspn —– white sugar
5 ————– very ripe bananas (with brown spots) cut into coins
Directions for the BREAD PUDDING
1)- Preheat oven to 350.
2)- In a large bowl, whisk together the first six ingredients; eggs, milk, brown sugar, vanilla, rum and salt.
3)- Add the bread to the bowl. Lightly stir so that it absorbs the liquid. Set aside to soak.
4)- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the baking dish with a single layer of banana coins.
5)- Spoon half of the soaked bread over them.
6)- Add the rest of the banana coins. The spoon the remaining soaked bread over the top.
7)- Bake for 40 minutes. Then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top (about an additional 10-20 minutes) .
Ingredients for the SAUCE
5 TBSPS. —— butter, unsalted
½ cup ——— brown sugar
¼ cup ——— heavy cream
½ cup ——— dark rum
1 tsp. ———- kosher salt
Directions for the SAUCE
1)- Melt the butter in a small sauce set over medium heat.
2)- Add the remaining four ingredients; brown sugar, cream, rum and salt. Whisk until combined. Simmer, constantly whisking until the sauce has thickened (about 5 to 8 minutes). Remove from heat and keep warm.
SERVING
Serve the pudding warm, with some of the sauce drizzled over the top, alongside high quality vanilla ice cream.
