Zutaten für Banana Pecan Bread Pudding
- 5 tablespoons unsalted butter
- 3 ripe bananas, sliced
- 7 ounces (199 grams) granulated sugar
- 2 1/2 cups heavy cream
- 1/4 cup plus 2 tablespoons dark rum
- 5 large eggs
- 1 teaspoon vanilla extract
- 6 cups (approximately 750 grams) cubed stale brioche bread
- Dark Brown Sugar
- 2 pinches salt
- Dark Jamaican Rum
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
- 1 tablespoon vegetable oil
- Butter
- for serving
- for dusting
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Zubereitung von Banana Pecan Bread Pudding
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add 3 ripe bananas, sliced, and 2 ounces (57 grams) of granulated sugar. Cook for 5-7 minutes, stirring frequently, until bananas are softened and caramelized.
- Remove from heat and let cool to room temperature.
- In a large bowl, whisk together 2 cups heavy cream, 1/4 cup dark rum, 4 large eggs, 1 teaspoon vanilla extract, and 3 ounces (85 grams) granulated sugar until well combined.
- Add the cooled caramelized bananas and 6 cups (approximately 750 grams) cubed stale bread (challah or brioche recommended) to the cream mixture. Gently stir to coat the bread evenly. Let soak for at least 1 hour, or preferably overnight, in the refrigerator.
- Preheat oven to 300°F (150°C).
- Grease a 9x13 inch baking dish or a similar sized terrine mold. Pour the banana bread pudding mixture into the prepared dish.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (creating a water bath).
- Cover the roasting pan with foil and bake for 60-75 minutes, or until a knife inserted into the center comes out clean and the pudding reaches an internal temperature of 175°F (80°C).
- Remove from oven and let cool completely. Refrigerate overnight for best results.
- **Rum Sauce:** Melt 2 tablespoons of butter in a small saucepan over medium-high heat.
- Add 1/2 cup heavy cream, 2 ounces (57 grams) granulated sugar, and a pinch of salt.
- Bring to a boil, stirring constantly until sugar dissolves.
- Remove from heat and stir in 2 tablespoons dark rum.
- **To Assemble and Serve:** Gently remove the cooled bread pudding from the baking dish.
- Cut into 1-inch slices.
- Lightly coat each slice in flour, then dip in a beaten egg (egg wash), and press into chopped pecans.
- Heat equal parts oil (vegetable or canola) and butter in a skillet over medium heat. Fry each bread pudding slice until golden brown on both sides.
- Sprinkle with a pinch of salt.
- Serve warm with a scoop of vanilla ice cream, a drizzle of rum sauce, and a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
211g
Fat
191g
Carbs
34g
