Now that most people’s New Year’s resolutions about eating healthier and shelling out for a gym membership have been summarily dismissed, how about we get back to some fun, sugar and fat fueled cooking. I made this little number as a dessert over the holidays – just about mid-binge – and it was a solid hit with everyone at the table. The meal we had just enjoyed was similarly rich (in good holiday form) so I was a little concerned that talk of dessert would be met with moans and pleading from the table that no one could stand to eat another bite.
Instead, there was a patting of bellies and feigning disinterest in sweets until someone meekly asked….”what is it exactly that you’ve prepared?”. When I told them it was this bread pudding I knew I had them and that it was belt loosening time! Yeah…this is one of those desserts that’ll have you believing that you really DO have a second stomach, one reserved specifically for a post-meal treat. I don’t care how full you are, this one will keep you glued to the table for a few extra minutes….plan accordingly.
Cheers – Steve
- 4 large eggs
- 2 cups whole milk
- ¼ cup plus ½ cup brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon plus ½ cup dark rum
- 1 teaspoon plus ½ teaspoon kosher salt
- 6 cups cubed brioche, approximately ½ loaf
- 5 ripe bananas, peeled and cut into coins
- 1 tablespoon white sugar
- 5 tablespoons unsalted butter
- ¼ cup heavy cream
- Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.