Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise
- 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
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.
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