1/2 C. - Butter
(room temp)
1 1/2 C. - Brown
Sugar
3 - Eggs
1 lb. - Bread (I
used a brioche roll)
2 C. - Heavy Cream
1 1/2 C. - Milk
1 C. - Cream De
Banana Liqueur
2 Tsp. - Ground
Cinnamon
1 Tsp. - Vanilla
6 - Bananas
(sliced)
Optional
Topping:
2 - Bananas
(sliced)
1/4 C. - Butter
1 C. - Brown Sugar
Preheat oven to
325 degrees. In a large bowl, cream
together the butter and sugar. Beat in
eggs then stir in the cream, milk, liqueur, cinnamon, vanilla and bread. Once well combined fold in the sliced bananas
carefully. Pour into a 13x9 baking dish
and cook for 90 minutes or until completely set. This can be served hot, room temp or cold. It
can be topped with vanilla ice cream, whipped cream or as I did with the
following topping.
In a sauce pan
over medium high heat melt the butter then add the brown sugar. Once melted add the banana slices and stir
gently, cook until the syrup has reduced and the bananas have caramelized. This will take about 5-10 minutes, be careful
to not let your sugar burn. When ready ladle some of this hot sauce over each
serving of bread pudding.