Ingredients - Pudding
• 2 bananas
• 4 eggs
• 1 1/2 cups cream
• 1 1/2 cups milk
• 1/2 cup sugar
• 1/2 cup white chocolate chips
• 2 tablespoons banana liqueur
• 1 loaf boule or other good French style bread (such as baguettes), cut in 1-inch cubes
Ingredients - Captain Morgan's Spiced Rum Caramel Sauce
You'll need a candy thermometer to make this sauce.
• 3/4 cup sugar
• 2 tablespoons water
• 6 tablespoons butter
• 3 fluid ounces (6 tablespoons) cream
• 1/4 cup rum, preferably dark
• 1/2 teaspoon vanilla
Preparation - Bread Pudding
Preheat oven to 375 degrees. Roast bananas in skins for 15 minutes. Allow to cool, then peel bananas. In a large mixing bowl, whisk eggs, cream, milk and sugar. Add bananas, white chocolate chips and banana liqueur, mashing bananas to incorporate them (there should still be some bits of banana). Add diced bread and toss to combine. The mixture should be very moist. Refrigerate mixture overnight.
Preheat oven again to 375 degrees. Grease 2 (8- by 8-inch) baking dishes (a 9- by 13-inch dish will work, but you may have to pack the mixture). Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes. Serve warm with Captain Morgan's Spiced Rum Caramel Sauce (recipe below).
Makes 10 servings.
Preparation - Spiced Rum Caramel Sauce
In a nonreactive saucepan, heat sugar and water over medium-low heat until it measures 270 degrees on a candy thermometer. Carefully whisk in butter, cream, rum and vanilla. Serve warm.
Makes 1 1/2 cups.
Return to Recipe List »
