French Toast Banana Bread Pudding Recipe
3 kg Brown Sugar
3 kg Flour
48 gm Baking soda
24 gm Salt
30 ml Vanilla extract
3600 gm Bananas
1 qt Cream
1 qt Milk
450 gm Yolks
700 gm Sugar
15 gm Vanilla extract
30 ml Banana Liqueur
150 gm Melted butter
500 gm Sugar
200 ml Heavy Cream
6 each Bananas
Preparation - Banana Bread
Melt the butter and mix in the sugar. Add the eggs and blend in well.
Sieve the dry ingredients together. Mix it with the butter mixture.
Crush the bananas and blend with the batter.
Pour into paper lined sheet pans with frame and bake at 180C for 35
minutes. Cool for 6 hours.
Preparation - Custard Sauce
Boil the cream and milk together. Take it off the heat. Mix yolks,
sugar, vanilla and liquor into it. Mix it well with the help of hand
whisk and use it as mentioned below.
Preparation - Caramel Sauce
Caramelize the sugar without water to a light golden brown color and
deglaze with heavy cream.
Cut half inch thick slices of the banana bread length-wise on the sheet
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in. Add a
second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and
caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half
an hour. Pour out any excess sauce mix.
Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally
Serve warm with coconut ice cream over rosette of cream and caramel
sauce over sliced bananas on the side.