Tuesday, 1 May 2012

My French Toast Bread Pudding With Bananas Recipe - Food - Recipes

This recipe for how to make french toast bread pudding with caramelized roasted bananas is inspired by the well-known dessert provided at Disney World's Caribbean Beach Resort. Be sure to review the entire article, because there are numerous recipes utilized to make this tasty french toast dessert.

Overall Ingredients

3/4 banana, caramelized along with a sprinkling of brown sugar and a pat of butter four oz Bread Pudding (recipe below)3 oz Carmel Sauce (recipe below)2 oz French Toast batter (utilize your very own preferred recipe)2 oz cinnamon sugar4 oz coconut ice cream


Dip the bread pudding into the French Toast mixture. Deep fry the French Toast right up until it's a golden brown, after which toss it in cinnamon sugar and slashed diagonally. Arrange the French Toast pieces decoratively on a plate. Garnish along with the caramelized bananas as well as a scoop of coconut ice cream. Drizzle with caramel sauce.

Bread Pudding Recipe

3/4 cup golden raisins12 oz one-day-old croissants (with respect to the dimension of your croissants, you might need 3 or 4)3 cups dairy3 large eggs2 big egg yolks3/4 cup white sugar1 vanilla bean

Bread Pudding Guidelines

Preheat the oven to 350 degrees. Stuff a cooking pan with a half-inch of hot water and set at the center rack of your oven. In a different glass baking dish, spread the raisins across the bottom of the dish. Cut the croissants into thicker bits (around a half-inch thick is ideal). Put the croissants on the top of the raisins.

Combine the white sugar, milk, whole eggs and egg yolks inside a big bowl. Using a paring knife, split the vanilla bean in two lengthwise. Save half of the vanilla bean in a plastic bag for the next usage. Scrape the remaining seeds in the bowl and throw-away the scraped through vanilla bean one half. Utilizing an electric powered mixer equipped along with a paddle connection, beat the vanilla bean seeds, milk, whole eggs, egg yolks and white sugar on a medium-low speed for 1 or 2 minutes, until frothy and well-mixed.

Put the blend over the croissants. If any croissants are staying out of the blend, press on them with the rear of a spoon to make sure everything is properly submerged. Permit the baking dish remain for a few minutes, often pushing down on the croissants along with a spoon to resubmerge them in the egg blend, to permit the bread to relax inside the dampness. Once the croissants are soaked, cautiously place the glass baking dish into the water-filled cooking pan.

Bake until the croissants transform into a golden brown hue and also the blend is set, around 50 minutes. Take out the roasting pan as well as baking pot combination first out of the oven, then remove the baking pot of French toast. Put the baking pot over a cooling rack.

Serve the French toast while it is warm. To prepare at a later time, allow the French toast cool down completely and after that cover the dish with plastic wrap. Refrigerate for approximately 24 hours. Warm the dish back-up in the oven or serve it cold.

Caramel Sauce Ingredients

4 oz white sugar4 oz butter4 oz brown sugar4 oz light corn syrup16 oz heavy cream2 oz vanilla1 pound (16 oz) bananas, roasted and pureed

Caramel Sauce Directions

Utilizing a sauce pan, dissolve the butter over a high heat. Add the white sugar, brown sugar, light corn syrup and half (8 oz) of the heavy cream. Stir regularly. Once the mixture comes to a boil, add the remainder of the heavy cream gently, being careful not to break the boil. Mix and let the blend continue to boil for 3 minutes. Remove of the heat, after that add the vanilla as well as the roasted and also pureed bananas. Allow it to cool to place temperature, then serve. Don't refrigerate, or the blend will solidify.

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