Total: 2 hr 30 min(includes soaking and cooling times)
Active: 30 min
Yield:8 to 10 servings
Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.
For the bread and syrup: Preheat the oven to 300 degrees F.
Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.
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