Banana Walnut Bread Puddingbuttery Rum Sauce Recipes

SUNNY'S SECRET BANANA WALNUT BREAD

Steps:

• Stir together the bananas, granulated sugar, Worcestershire sauce, oil, brown sugar and eggs in a medium bowl. Let rest at room temperature 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-5-inch loaf pan and dust with 2 tablespoons flour.
• Whisk together the walnuts, baking powder, cinnamon and remaining 1 1/2 cups flour in a large bowl and toss to coat the walnuts. Add the wet ingredients to the dry ingredients and stir to combine.
• Pour the batter into the prepared loaf pan and bake until the top is golden and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool a bit before removing from pan, slicing and serving.

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

BANANA WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
• Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

BANANA-WALNUT BREAD PUDDING

Steps:

• Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
• Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
• Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
• Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with banana caramel sauce.

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat the oven to 350ºF.
• Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
• Place the cubed bread in a large mixing bowl.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
• Using a rubber spatula, toss to evenly distribute the butter.
• Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
• Pour the cream mixture over the bread cubes and stir to combine.
• Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
• Stir in the mashed bananas and walnuts.
• Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
• Prepare the Buttery Rums Sauce while the pudding is baking.
• BUTTERY RUM SAUCE:.
• In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
• Remove from the heat immediately; do not allow the sauce to boil.
• Add the rum, stir to combine, and allow to cool slightly.
• Serve warm with Banana Walnut Bread Pudding.
• (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
• PRESENTATION:.
• Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
• Serve warm with Buttery Rum Sauce and whipped cream, if desired.

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• 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.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

BANANA WALNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish.
• Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts.
• Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts.
• Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream.

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

BANANA NUT BREAD WITH RUM

Steps:

• Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
• Mix sugar and vegetable oil.
• Add eggs and banana mixture and beat.
• Add remaining ingredients, mix.
• Bake at 350 degrees F. for 1 hour in a loaf pan.

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.