Banana Bread Pudding

This is a combination of two superb recipes from two superb cookbooks: The Silver Palate Cookbook and Roy’s Feasts from Hawaii. I used this dessert recipe for a “just-because“ tropical luncheon I had with some girlfriends a year ago. In his cookbook, Roy suggested using his banana bread in bread pudding, so that’s what I did – using the bread pudding recipe from Sheila Lukins’s and Julee Rosso’s cookbook. Because I was looking for a more tropical accent, I substituted spiced dark rum for the whiskey in their recipe. I also served it with a very small scoop of Häagen Daz Macadamia Nut ice cream. It was the best part of the meal!

1 recipe of Roy’s Banana Macadamia Nut Bread, cut into ½” cubes, and allowed to dry overnight in a 100°F oven
1 qt. milk
10 T. unsalted butter, softened to room temperature
4 large eggs
1½ c. sugar
2 T. vanilla extract
1 c. golden raisins, plumped in 1 c. boiling water for 15 mins, then drained well
1 c. confectioners’ sugar
4 T. spiced dark rum

Place the bread cubes in a bowl and pour the milk over it and let stand for 1 hour.
Preheat oven to 325°F. Grease a 9 x 13 x x2 inch baking dish with 1-2 T. butter.
In another bowl, beat together 3 eggs, the sugar, and the vanilla extract. Gently stir this mixture into bread cubes. Gently stir in raisins.
Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour and 10 mins. Cool to room temperature.
To make sauce, stir 8 T. butter and confectioners’ sugar in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add rum.
To serve, preheat broiler. Pour rum sauce over pudding and run under broiler until bubbling.

Makes 8-10 portions

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