Try one of our old fashioned desert
Bananas Foster Bread Pudding
1 qt. heavy cream
13 1/2 ozs. sugar (a scant 1 3/4 C.), divided
1 lb. stale French bread, cut into 1-inch cubes
5 ozs. light brown sugar
(1/2 cup firmly packed)
1/4 lb. unsalted butter
Sauce (recipe follows)
Mix the eggs, heavy cream and 12 ounces (a little less than 1 1/2 cups) of sugar
well and set aside.
Place the bread in a bowl. Peel and slice the bananas and add to bread. Pour the
egg mixture over the bread until bread is completely covered. Press down bread
so all of it is completely saturated. Allow to sit for 20-30 minutes so all
liquid will be absorbed.
Transfer bread mixture to oiled (9 x 13-inch) baking casserole. Spread evenly in
4. To make topping, combine the light brown sugar with 11/2 ounces (a little
less than 1/4 cup) of granulated sugar. Spread evenly over top of bread mixture
in casserole. Slice butter into small pats and scatter over sugars.
5. Bake uncovered at 300° F. for 1 1/2 hours or until center is firm.
1 pint heavy cream
1/4 cup granulated sugar, divided
2 t. vanilla extract
7 egg yolks
2 ozs. dark rum
Combine cream and half of the sugar. Scald by heating to just below the boiling
point. Add vanilla.
Beat remaining sugar and egg yolks until pale and foamy. While whisking, temper
the egg mixture by slowly adding half of the scalded cream mixture. Return the
egg/cream mixture to the pan with the remaining scalded cream.
Cook the mixture over very low heat, stirring constantly, until mixture reaches
the desired consistency. Remove from heat and place in a shallow pan to cool
quickly. When cool, add rum.
Serve bread pudding warm with warm sauce or serve plain without sauce, if