Bananas Foster Pain Perdu

This is a slightly denser bread pudding than I usually make, as we’ll be frying the slices. Actually, there are people in my life who prefer a sturdier one to the more custard-like one. For my normally custardy bread pudding (which I make with croissant and Danish pastry, btw) look back to last year’s Carnival season dessert, Chocolate Chunk Bread Pudding.

For the Bread Pudding:

• 10 ounces brioche, cut into 1 inch cubes
• 3 /12 cups half and half
• 3 eggs
• 2 yolks
• 8 ounces sugar
• 1 tablespoon vanilla extract
• 1/2 cup golden raisins

1. Whisk the sugar into the eggs and yolks.
2. Scald the half and half, then pour it into the egg/sugar mixture whisking continously. Add the vanilla extract.
3. Add the bread cubes to the custard mixture. Add the raisins. Let the mixture soak for about a half hour. Feel free to soak longer if you like.
4. Pour the mixture into a well buttered loaf pan.
5. Bake in a 325 degree oven until the center is set, about 45-50 minutes.
6. Cool overnight or refrigerate to make clean slices.

 For the Pain Perdu:

• 2 slices Bread Pudding
• 2 tablespoons butter

1. Melt the butter in a sauté pan until bubbling. Add the sliced bread pudding and cook until slightly browned on both sides.
2. Place the slices of Pain Perdu in the center of the plates.
   

For the Bananas Foster:

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup dark rum (you may substitue 1 or 2 tablespoons of banana liquer for the rum )
• 2 ripe but still firm bananas, halved and sliced lengthwise
• 2 scoops vanillla ice cream
• A pinch of salt
  

1. Melt the butter over medium low heat until bubbling.
2. Add the sugar, cinnamon and thepinch of salt. Stir until they sugar melts into the butter.
3. Add the bananas and cook about 10 seoncds until slightly soft.
4. Pour in half the rum, continuing to stir gently and cook over low heat.
5. Remove the pan from the heat. Carefully pour in the reminaing rum and ignite with a match. Gently swirl and rotate the pan until the flames die down.
6.  Place the half the banana slices around each slice of Pain Perdu and spoon the sauce around the bananas and Pain Perdu.
7. Place a scoop of vanilla ice crem atop each slice of Pain Perdu. And enjoy!

Laissez les bon temps roulez!