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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Russell Gwatney and Rick Dalton
Recipe courtesy of Bobby Flay