Recipe courtesy of Russell Gwatney
and
Rick Dalton
Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 665
- Total Fat
- 39
- Saturated Fat
- 22
- Carbohydrates
- 75
- Dietary Fiber
- 3
- Sugar
- 53
- Protein
- 6
- Cholesterol
- 119
- Sodium
- 283
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.