2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 24

BANANA BREAD PUDDING

MAKES ABOUT 10 SERVINGS

Drizzled with rum sauce, this dessert reminds us of bananas Foster.

Classic Banana Bread

(recipe on page 14),

cut into 1-inch cubes

6 large eggs

4 cups whole milk

½ cup sugar

2 tablespoons unsalted

butter, melted

1 teaspoon vanilla extract

1. Spray a 13x9-inch baking dish with baking spray
   with fl our.


2. Place Classic Banana Bread cubes in prepared dish.


3. In a medium bowl, whisk together eggs, milk, sugar,
   melted butter, vanilla, and salt. Pour over bread cubes;
   gently press bread into mixture. Cover and refrigerate
   for 3 hours.
   4. Preheat oven to 350°.
   5. Bake until set, about 40 minutes.
   6. For sauce: In a large skillet, combine brown sugar,
   butter, rum, corn syrup, cream, and salt. Bring to
   a boil over medium-high heat; cook for 2 minutes,
   stirring occasionally. Reduce heat to medium-low.
   Add banana, pecans, and lemon juice; cook until
   bananas are slightly softened, about 2 minutes.
   Drizzle over bread pudding immediately. Serve warm.

¼ teaspoon kosher salt

BANANA-RUM SAUCE

½ cup firmly packed

dark brown sugar

½ cup unsalted butter

½ cup dark rum

2 tablespoons dark

corn syrup

2 tablespoons heavy

whipping cream

¼ teaspoon kosher salt

2 cups sliced bananas

½ cup chopped toasted

pecans

2 teaspoons fresh

lemon juice