Banana's Foster Bread Pudding

Preheat oven to 350 degrees.

Place pecans on cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes). Set aside to cool, then roughly chop. Turn off oven.

Lightly butter a deep 9 by 12 baking dish (or equivalent) and add the bread cubes in an even layer. In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg. Pour the mixure over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces. Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid soak into the bread.

Preheat oven to 325 degrees and place bread pudding on a middle rack. Leave the aluminum foil on. Bake for 45 minutes. Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.

Make the Rum Sauce While the bread pudding is baking, heat up the butter in a large skillet over medium heat. When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute. Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat. When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.) The rum sauce should be served warm. If it cools down to much, reheat in a sauce pan over low heat or in a microwave.

Make the Whipped Cream Whip the cream until it just begins to thicken. Add the vanilla and sprinkle the sugar over the cream. Continue to whip until soft peaks form. Use immediately or refrigerate.

To Serve Cut into squares or scoop out the bread pudding and place serving on plate or bowl. Add two pieces of cooked bananas and drizzle the rum sauce over the top. Add whipped cream.

Sources:

Dark Rum ( Buy Direct )