Ingredients
- 1/2 cup raisins
- 3 tablespoon dark rum
- 2 loaf french bread, roughly diced
- 4 cup milk
- 1/2 cup sugar
- 1/2 cup raisins
- 3 tablespoon dark rum
- 2 loaf french bread, roughly diced
- 4 cup milk
- 1/2 cup sugar
- 4 tablespoon butter
- 1/2 cup brown sugar
- 1/2 cup dark rum
- 1/4 cup water
- 1/2 cup raisins
- 3 tablespoon dark rum
- 2 loaf french bread, roughly diced
- 4 cup milk
- 1/2 cup sugar
- 4 tablespoon butter
- 1/2 cup brown sugar
- 1/2 cup dark rum
- 1/4 cup water
- 2 cup milk
- 2 cup heavy cream
- 1 cup sugar
Preparation
Baking Directions:
For the bread puddingSoak the raisins in the rum for 10 minutes or until the liquid is absorbed.
Gently stir the raisins and remaining ingredients together.
Spoon into nonstick muffin pans and bake at 250º for 20 minutes.
For the bananas and rum sauceSauté the bananas in butter for a minute.
Stir in the brown sugar, rum and water until dissolved.
Be careful that the alcohol doesn't ignite over an open flame.
For the vanilla crème anglaiseBring milk and cream to a simmer.
Add the sugar and simmer for another five minutes.
Reduce to low heat and whisk in the egg yolks.
Cook slowly — do not boil.
The sauce will begin to thicken slightly after four minutes.
Serving Directions:
Spoon the crème anglaise into a bowl and place the bread pudding in center.
Arrange five banana slices around the bread pudding and drizzle with rum sauce.
Top the bread pudding with your favorite type of white chocolate ice cream.
