Banana Pecan Bread Pudding Recipe

How to Make Banana Pecan Bread Pudding

1. Melt 2 tablespoons of butter in a skillet over medium heat.
2. 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.
3. Remove from heat and let cool to room temperature.
4. 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.
5. 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.
6. Preheat oven to 300°F (150°C).
7. Grease a 9x13 inch baking dish or a similar sized terrine mold. Pour the banana bread pudding mixture into the prepared dish.
8. 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).
9. 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).
10. Remove from oven and let cool completely. Refrigerate overnight for best results.
11. **Rum Sauce:** Melt 2 tablespoons of butter in a small saucepan over medium-high heat.
12. Add 1/2 cup heavy cream, 2 ounces (57 grams) granulated sugar, and a pinch of salt.
13. Bring to a boil, stirring constantly until sugar dissolves.
14. Remove from heat and stir in 2 tablespoons dark rum.
15. **To Assemble and Serve:** Gently remove the cooled bread pudding from the baking dish.
16. Cut into 1-inch slices.
17. Lightly coat each slice in flour, then dip in a beaten egg (egg wash), and press into chopped pecans.
18. 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.
19. Sprinkle with a pinch of salt.
20. Serve warm with a scoop of vanilla ice cream, a drizzle of rum sauce, and a dusting of powdered sugar.