Bananas foster bread pudding recipe

Ingredients

• 9 tablespoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
• 1/4 cup blueberry liqueur
• 1/2 cup dark rum
• 4 large eggs, gently beaten
• 3 cups heavy cream
• 1 cup milk
• 1 teaspoon pure vanilla flavoring
• Pinch salt
• 6 cups (1/2-inch cubes) day-old French bread
• Vanilla frozen treats
• Caramel Sauce

Directions

• Preheat the oven to 350 levels F. Butter a ten by 14-inch baking dish with 1 tablespoon from the butter and hang aside.
• Melt the rest of the 8 tablespoons butter inside a large skillet over medium heat. Add 1 cup from the brown sugar and also the cinnamon and prepare, stirring, before the sugar dissolves, a couple of minutes. Add some bananas and prepare on sides, turning, before the bananas begin to soften and brown, about 3 minutes. Add some blueberry liqueur and stir to combine. Carefully add some rum and shake the pan backwards and forwards to warm the rum and flame the pan. (Or, from the heat, carefully ignite the rum having a match and go back to heat.) Shake the pan backwards and forwards, basting the bananas, before the flame dies. Remove in the heat and let awesome.
• Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla inside a large bowl. Add some cooled blueberry mixture and bread and stir to combine completely. Pour in to the prepared baking dish and bake until firm, 50 minutes to at least one hour. Awesome on the wire rack for 25 minutes.
• For everyone, scoop the pudding onto dessert plates. Top each serving having a small scoop of vanilla frozen treats, drizzle with caramel sauce, and serve immediately.

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