B is for Banana Bread Pudding (Jennifer)

Dear Mr. or Ms. Do You Go Bananas for Bananas,

Well, I sure do. Especially in banana bread or banana pudding...and even more so when you jumble them all together into Banana Bread Pudding. I'm generally not one to discriminate against bananas, except for when I'm eating them plain. If plain, they musn't have any brown spots or indentations where it looks like someone might have dropped it on the ground...ewww. Thankfully, the 'nanas used in this recipe were in perfect condition, and every bit the inspiration for my selection this week.

Bananas and bread pudding. Both remind me of my childhood. For some reason, I have really distinct memories about my family eating bread pudding (and bananas, I guess, as well). Though I don't recall my mom really making bread pudding (did you, Mom?), I do remember us eating it (wonder where it came from??). Bread pudding and my grandfather's love of custard pie--both really great (and really random) childhood memories.

After the banana and bread pudding combo, I also liked the idea of the whole thing being drizzled with some sort of vanilla creme anglaise sauce. So, I found one on the interwebs that incorporated both vanilla and rum (ok, two of my three posts so far have involved or referenced alcohol, but I promise it burns off, haha).

Here are the recipes:

The creme anglaise sauce is actually from a recipe for apricot souffles which would be delicious! 

Vanilla Rum Creme Anglaise
Recipe from Epicurious (originally from Gourmet magazine, March 1996)

• 2 cups half-and-half
• 1/2 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/4 cup sugar
• 1 tablespoon dark rum, or to taste

To make the vanilla rum crème anglaise:
In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat.

Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.

In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days. Makes about 2 1/4 cups.

Banana Bread Pudding
Also from Epicurious  (originally from Bon Appetit, March 1995)

• 1/3 cup raisins or currants
• 2 tablespoons plus 1/4 cup dark rum
• 2 tablespoons (1/4 stick) butter
• 3 bananas, peeled, halved crosswise and then lengthwise
• 5 tablespoons sugar
• 2 cups whipping cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips

Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat.

Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.

Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.

Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.

Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.

Review:
This recipe is a true keeper, but keep in mind, it's oh-so-rich. Like slight tummy ache afterwards rich. For some reason, I always fall for this kind of dessert anyways; it's just so darn tempting! But, I should know better...oh well.  My advice would be eat a light dinner (like celery sticks and spinach) before eating a dessert like this. : ) But then after said dinner, enjoy the dessert!

One quick note: The bread you see in the dish is actually a few slices of Texas white toast I had in the freezer. I layered that on the bottom to form a base, and then added cubed French bread (that I lightly toasted in the oven for a few minutes) on top of the Texas toast and then layered with bananas and more French bread. It worked out really well.