Banana Brulee Bread Pudding Recipe
brioche bread, bananas, rum, and custard with a warm caramel sauce
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Ingredients
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Bread Pudding
Caramel Sauce
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Mix the Custard
In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, dark rum, and cinnamon until well combined.
- 3
Combine Ingredients
Slice the ripe bananas and fold them into the bread cubes. Pour the custard mixture over the bread and bananas, making sure all the pieces are coated. Let it sit for about 15 minutes to soak.
- 4
Bake the Pudding
Transfer the mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set.
Caramel Sauce
- 5
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and allow it to boil until it turns a golden amber color.
- 6
Add Cream and Butter
Remove the saucepan from heat and carefully whisk in the heavy cream and butter until smooth. Add a pinch of salt and mix well.
- 7
Serve with Bread Pudding
Drizzle the warm caramel sauce over the baked banana brulee bread pudding just before serving.
