California Raisin Bread Pudding with Bananas Foster

From Central Florida Chapter ACF Raisin Recipe Competition
Classic bourbon-laced bread pudding served with Bananas Foster.

Details

INGREDIENTS

    Bread Pudding

    • 1 1/2 cups California raisins
    • 2 tablespoons bourbon
    • 2 1/4 ounce bread (about 2 slices)
    • 1 tablespoon butter, melted
    • 1 cup milk
    • 1/4 cup sugar
    • 1 3/4 whole eggs (5 1/2 tablespoons)
    • 3/4 egg yolk (1/2 tablespoon)
    • Dash vanilla extract
    • Dash ground cinnamon
    • Dash salt

    Bourbon Caramel Sauce

    • 1 cup heavy cream
    • 3/4 cup sugar
    • 2 1/2 fluid ounce glucose or light corn syrup
    • 1 tablespoon butter
    • Bourbon, to taste

    Bananas Foster

    • 1/4 cup butter
    • 1 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 1/4 cup banana liqueur
    • 6 bananas, cut in half lengthwise and crosswise
    • 1/4 cup dark rum

    PROCEDURE

    Bread Pudding

    Combine raisins with bourbon and set aside to plump. Cut bread into small cubes. Toss with melted butter and toast in 350°F oven. Warm milk and combine with sugar, eggs, yolk and vanilla extract; mix well. Add bread, cinnamon, salt and drained raisins. Toss and let stand to soak up custard mixture. Divide mixture into 12 buttered ramekins and bake in a water bath at 350°F until sharp knife inserted in center comes out clean.

    Bourbon Caramel Sauce

    Meanwhile, in heavy saucepan bring cream to boil; remove from heat and set aside. Combine sugar and glucose in another saucepan over high heat. Stir constantly until sugar is caramelized and golden. Remove from heat. Cool over ice water. Add butter and stir until melted. Stir in heavy cream. Cool and add bourbon to taste.

    To Serve

    Loosen edges and turn puddings onto individual serving plates; set aside. Combine butter, sugar and cinnamon for bananas foster in a flambé pan or skillet. Place over low heat, and cook, stirring until the sugar dissolves. Stir in liqueur and then, add bananas. When bananas soften and begin to brown, carefully add the rum. Continue to cook until hot, then tip pan slightly to ignite rum. When flames subside, remove bananas and arrange 2 pieces on each individual serving plate, next to the bread pudding. Spoon warm caramel sauce generously over all and serve immediately.

    Nutrition Facts Per Serving

    Calories 460 (29% from fat); Total Fat 15g (sat 9g, mono 4g, poly 1g, trans 0g ); Cholesterol 90mg; Protein 4g; Carbohydrate 75g; (Dietary Fiber 3g; Sugars 66g; ); Iron 1mg; Sodium 80mg; Calcium 76mg; Potassium 510mg

    This recipe is found in the following categories:

    Special Diet

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