.Recipe of the week.

I thought a dessert would be nice for this weeks recipe so I dug through my recipe box {a much used wedding gift} and found one of my favorites. I like to make this for Mardi Gras since bananas foster originated in New Orleans. This bread pudding is very rich and decadent {also contributing to why it only makes an appearance once a year} but so yummy! Please enjoy!

Bananas Foster Bread Pudding

Main Ingredients:

1 {1 pound} loaf Hawaiian sweet bread

1/2 cup butter, melted

1 1/2 cup milk*

1 1/2 cup heavy whipping cream

1 1/4 cup sugar

1 tablespoon dark rum

1 tablespoon banana liqueur

1 teaspoon vanilla

5 large eggs, lightly beaten

2 medium bananas, mashed with fork

1 cup chopped pecans

1 recipe Dark Rum Custard Sauce

Dark Rum Custard Sauce Ingredients:

2 egg yolks

1 {12 ounce} can evaporated milk

1/2 cup milk*

3/4 cup firmly packed dark brown sugar

1 tablespoon cornstarch

1 tablespoon cold water

2 tablespoons dark rum

1 teaspoon vanilla

4 tablespoon butter

*When baking always use whole milk as any other {2%, skim, fat free} will add too much water to your recipe throwing off both flavor and consistency.

Directions:

For the pudding

1. Preheat oven to 350 degrees. Grease a 13x9x2 baking dish and set aside.

2. Cut bread into 1/2 inch cubes placing into a large bowl and tossing with butter. Set aside.

3. In a large saucepan, combine milk, cream, sugar, dark rum, banana liqueur, & vanilla extract. Bring to simmer over medium heat, stirring frequently, until sugar dissolves. Whisking constantly, slowly add eggs to hot milk mixture, whisking until smooth; stir in bananas & pecans.

4. Pour custard mixture over bread; let stand for 10 minutes.

5. Pour mixture into prepared baking dish and place in a second larger pan {I use my roasting pan} . Pour enough hot water into larger pan to reach halfway up the sides of your baking dish.

6. Bake for 30 minutes, loosely cover with foil and bake for another 30 minutes, or until the custard is set and the top is golden brown.

7. cool for 30-40 minutes then cut and serve with warm rum sauce drizzled over.

For Rum Sauce

1. In a medium bowl, whisk together egg yolks, evaporated milk, milk, and brown sugar.

2. In another bowl combine the cornstarch and water until smooth.

3. Add cornstarch mixture {called a slurry}, rum, and vanilla to egg mixture; pour into large heavy-bottomed saucepan.

4. Bring to a simmer over medium heat, whisking constantly {otherwise it will scorch} for 7-10 minutes, or until mixture thickens.

5. Remove from heat and whisk in butter until smooth.

6. Drizzle over each slice of bread pudding and enjoy. If you have any left over you can store it in the fridge and just warm it up in the microwave or on the stove top. It's also very good over vanilla ice cream!