Name: Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Cuisine: caribbean
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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise

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