I made this Banana Bread Pudding for dessert, but have been enjoying the left-overs for breakfast.
BANANA BREAD PUDDING with RUM
adapted from a recipe by Melissa DeMayo in the NY TIMES Sunday
Magazine
The Banana Bread:
Butter and flour for the pan
• 4 ounces butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon baking soda
• 4 tablespoons sour cream
• 1 1/2 cups unbleached all-purpose flour
• 1 cup banana purée ( blend 2 to 3 ripe bananas in a food processor until smooth)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
The Rum Raisin Custard:
• 2/3 cup raisins
• 1/2 cup dark rum
• 4 cups milk
• 1/2 cup, plus 2 tablespoons dark brown sugar
• 3 large eggs
Whipped cream
1. Preheat the oven to 350˚F. Butter and flour a 9-by-5-inch loaf pan.
2. In a bowl, cream together the butter and sugar until they are light, then add the eggs one at a time.
3. In a separate bowl, combine the baking soda with the sour cream. Add the flour in thirds to the egg mixture, alternating it with the sour cream mixture (you should begin and end with the flour). Add the banana purée, vanilla and salt. Mix until well-incorporated.
4. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a cooling rack.
5. Meanwhile, make the rum-raisin custard. In a bowl, combine the raisins with half of the rum and let sit for at least 20 minutes. In a small, heavy-bottomed saucepan, scald the milk and add the brown sugar and remaining rum. In a bowl, lightly whisk the eggs and pour the hot milk mixture into the eggs, whisking constantly until well-blended.
6. Preheat the oven to 375˚F. Butter a 9-inch square baking pan. Cut the banana bread into 1/4-inch slices and completely line the bottom of the pan (overlapping is o.k.). Pour a third of the custard over the bread and sprinkle half of the raisins over the surface. Repeat with a layer of banana bread, custard and raisins, finishing with a third layer of bread. Pour the remaining custard on top. Butter a piece of aluminum foil and place over the pan, butter side down. You may want to set the pan on a baking sheet to catch the drips. Bake until the custard is set and the top is shiny but not dry, about 45 to 50 minutes. Cool and cut into 3-inch squares. Serve with whipped cream.
