Bread Pudding Recipe
bananas, rum caramel sauce, homemade vanilla ice cream
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Ingredients
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Bread Pudding
Rum Caramel Sauce
Homemade Vanilla Ice Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the stale bread into bite-sized cubes and place them in a large mixing bowl.
- 2
- 3
Combine Ingredients
Pour the wet mixture over the bread cubes. Gently fold in the sliced bananas. Allow the mixture to sit for about 15 minutes, stirring occasionally to ensure all the bread absorbs the liquid.
- 4
Bake the Pudding
Transfer the mixture to a greased baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Rum Caramel Sauce
- 5
- 6
Add Cream and Rum
Remove from heat and carefully whisk in the heavy cream (it will bubble). Then add the dark rum and butter, stirring until smooth.
Homemade Vanilla Ice Cream
- 7
Prepare the Ice Cream Base
In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 8
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- 9
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 10
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.