Tropical Bread Pudding With Grilled Bananas Rum Anglaise Recipes

TROPICAL BREAD PUDDING

Steps:

• Butter a shallow 2-quart casserole.
• Preheat oven to 300°F.
• In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
• Mix in bread cubes.
• Spoon into prepared dish and top with remaining cup coconut.
• Bake pudding 1 hour.
• Serve warm with whipped cream, vanilla ice cream or a custard sauce.

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.)

TROPICAL BREAD PUDDING

Steps:

• 1. Do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it's dried.
• 2. Pre-heat your over to 350 deg. F
• 3. Combine the first seven (7) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Don't let the milk boil.
• 4. Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Add the beaten eggs, the mashed banana, the ½ cup of coconut and ½ cup of the macadamia nuts. Fold everything together and let rest for 5 to 10 minutes.
• 5. Pour everything into a lightly greased 9 x 13 baking dish and sprinkle the remaining nuts over the top. Bake for 45 minutes, remove from the oven and sprinkle on the pineapple chunks and remaining coconut. Return to the oven for 5 to 10 minutes. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.