Food Network: Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise

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Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise
Recipe courtesy Russell Gwatney and Rick Dalton

Ingredients
2 small loaves or 1 large loaf pina colada pound cake
or vanilla-flavored pound cake
2 sticks unsalted butter, softened, divided
Ground cinnamon
Ground nutmeg
1/2 pint vanilla ice cream, softened
4 bananas
1/2 orange, juiced
1 cup brown sugar
3 tablespoons good-quality rum
1 cup whipped cream

Toasted flaked coconut, for serving

Instructions
Cut cake into toast-size slices; spread 1 side with
softened butter and sprinkle with cinnamon and nutmeg. Lightly brown the buttered
sides in a large skillet while preparing other sides the same way. After cooking
both sides, remove toasted cake from skillet and place on a plate with about 1/3
cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from
the bottom.

Peel bananas and set aside.

In skillet over medium heat, melt 1 stick butter. Add orange juice and stir in
brown sugar. Stir constantly over medium-low heat until mixture completely

liquefies. Add bananas to coat, cooking for about 2 minutes. Remove bananas to
grill and continue to cook until tender. Remove sauce from heat, add 2 tablespoons
rum, and baste bananas with sauce while grilling. When bananas are cooked to your
liking, return them to the skillet with the sauce. Slice as desired; diagonally
works best.

Stir the remainder of the ice cream into a bowl of whipped cream and add 1
tablespoon rum.

Place a piece of cake on a dessert plate, cover with sliced grilled bananas, top
with brown sugar sauce, and ladle vanilla rum sauce around the cake. Sprinkle with
toasted coconut and serve.