Bananas Foster Bread Pudding Will Cook For Smiles Add the bread, and stir so that it absorbs the liquid. set aside to soak. step 2. butter a 2 quart baking dish, and place it on a baking sheet. line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. top with banana coins, and spoon the remaining soaked bread over the top. This amazing bananas foster bread pudding is a combination of two classic southern desserts. it is made using the butter, brown sugar, and rum sauce of traditional bananas foster. bananas are drizzled with this delicious homemade sauce and then baked into a rich southern style bread pudding. this warm dessert is the perfect comfort food. you will want to keep this fantastic dessert mash up for.
Bananas Foster Bread Pudding With Vanilla Ice Cream And Caramel Sauce Preheat the oven to 350° and spray a 9 x 13 baking dish with non stick cooking spray. pour the soaked bread and all of the excess milk into the prepared baking dish, cover with aluminum foil, and bake in the preheated oven for 50 60 minutes or until a knife inserted in the center of the bread pudding comes out clean. Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. set aside. raise the oven temperature to 325 degrees f. grease a 9 by 13 inch baking dish with butter. Preheat the oven to 350° and spray an 11 x 7 baking dish with non stick cooking spray. pour the soaked bread and all of the excess milk into the prepared baking dish, cover with foil, and bake in the preheated oven for 55 60 minutes or until a knife inserted in the center of the bread pudding comes out clean. Preheat oven to 400. line a rimmed baking sheet with heavy duty foil. in a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 tbsp. melted butter. combine 1 4 c. brown sugar and 1 4 tsp. cinnamon and then add them to the bananas and butter. gently toss to combine and spread on the prepared baking sheet.
Bananas Foster Bread Pudding With Rum Sauce Savor The Best Preheat the oven to 350° and spray an 11 x 7 baking dish with non stick cooking spray. pour the soaked bread and all of the excess milk into the prepared baking dish, cover with foil, and bake in the preheated oven for 55 60 minutes or until a knife inserted in the center of the bread pudding comes out clean. Preheat oven to 400. line a rimmed baking sheet with heavy duty foil. in a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 tbsp. melted butter. combine 1 4 c. brown sugar and 1 4 tsp. cinnamon and then add them to the bananas and butter. gently toss to combine and spread on the prepared baking sheet. I prefer this assembly method because the tops of the bread pudding bake up crunchy and toasty. step 1: shingle sliced bread in baking vessel. tuck banana slices between bread. step 2: repeat shingling bread and banana until the baking vessel is full. step 3: pour custard mixture over bread. Bananas foster topping: in a medium pan, over medium heat, melt butter and add sugar, stir well. add banana slices and saute for about a minute. add rum and banana liqueur, simmer for 3 5 minutes, stirring often. take off heat. bread pudding: preheat the oven to 375 and lightly grease a 9x13 casserole dish.
Comments are closed.