2 egg yolks
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup ripe bananas, pureed or finely mashed (about 2 medium bananas)
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup light brown sugar, firmly packed
1¾ cups heavy cream
1 large French bread loaf (about 5-6 cups torn up)
For the Bananas Foster Sauce:
½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, sliced
3 tablespoons rum
1. Preheat the oven to 350°.
2. In a large bowl combine the eggs and egg yolks and whisk until frothy.
3. Add in nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated.
4. Add granulated sugar and brown sugar, whisking until fully incorporated.
5. Add in cream and whisk until incorporated.
6. Add bread pieces to egg mixture. Miix with a spoon or spatula until the bread has absorbed most of the custard mixture.
7. Pour the mixture into an 8x8 baking dish. Let sit for 30 minutes.
8. Place bread pudding in a slightly larger pan and add about 1 inch of hot water to the larger pan to make a water bath.
9. Bake uncovered for approximately 1 hour, or until the custard is no longer runny. Serve warm with Bananas Foster Sauce.
1. To make the Bananas Foster Sauce: Heat a large skillet over low heat.
2. Add butter and brown sugar and cook, stirring constantly, just until sugar begins to melt into butter.
3. Add banana slices. Moving the skillet back and forth, cook for 1 minute.
4. Remove skillet from heat and add the rum. Return the pan to the stove and tilt the pan to ignite the rum.
5. After the alcohol burns off add the cream. Whisk to make sure it is fully incorporated.