French Toast Banana Bread Pudding

French Toast Banana Bread Pudding

Category Dessert

Preheat oven to 356ºF

INGREDIENTS

BANANA BREAD

• 3 ¹⁄₃ lb Butter
• 13 ²⁄₃ c Brown Sugar, packed
• 18 Egg
• 24 c Flour
• 3 ½ T Baking Soda
• 4 t Kosher Salt
• 2 T Vanilla Extract
• 8 lb Banana

CUSTARD SAUCE

• 4 c Cream
• 4 c Milk
• 2 c Egg Yolks
• 3 ½ c Sugar
• 3 T Vanilla Extract
• 2 T Banana Liqueur
• 5 ¼ oz Butter, melted

CARAMEL SAUCE

• 1 lb Sugar
• 7 fl oz Heavy Cream
• 6 Banana, sliced

INSTRUCTIONS

FOR THE BANANA BREAD

1. Melt the butter and mix in the sugar.
2. Add the eggs and blend in well.
3. Sieve the dry ingredients together.
4. Mix it with the butter mixture.
5. Crush the bananas and blend with the batter.
6. Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes.
7. Cool for 6 hours.

FOR THE CUSTARD SAUCE

1. Boil the cream and milk together.
2. Take it off the heat.
3. Mix yolks, sugar, vanilla and liquor into it.
4. Mix it well with the help of hand whisk and use it as mentioned below.

FOR THE CARAMEL SAUCE

1. Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.

FOR THE ASSEMBLY

1. Cut half inch thick slices of the banana bread length-wise on the sheet pan.
2. Brush with melted butter.
3. Arrange the sliced bananas in caramel on top.
4. Pour the custard mix over the top of the bread and let it soak in.
5. Add a second layer of banana bread and repeat the steps.
6. Put a final layer of banana bread and brush with melted butter and caramel sauce only.
7. Pour the custard mix over the top of the bread and let it soak for half an hour.
8. Pour out any excess sauce mix.
9. Bake and chill.

FOR THE SERVICE

1. Cut into 3 ½ inch squares and cut each square diagonally into triangles.

Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.