How to Cook Yummy Bread Pudding Cake with Caramelized Bananas

Bread Pudding Cake with Caramelized Bananas. In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the cream, vanilla and a pinch of salt and gently bring the.

Sprinkle with the salt; top with the banana slices. Sprinkle one-third of the chocolate on top, then cover with the remaining bread slices to form sandwiches. The pudding and sour cream help the cake stay incredibly moist and the glaze is heaven sent — rich, buttery, intensely caramel-flavored—and takes an already stellar cake to the next level. You can cook Bread Pudding Cake with Caramelized Bananas using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bread Pudding Cake with Caramelized Bananas

1. It's of Banana.
2. You need of Lemon juice.
3. It's of Milk.
4. You need of Sugar.
5. Prepare of Eggs.
6. You need of White bread (from an 8-slice loaf).
7. It's of Heavy cream.
8. Prepare of Rum.
9. You need of Camamel sauce.
10. Prepare of Sugar.
11. It's of Water.

This is one of my favorite recipes in the book. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment. Arrangethe caramelized banana slices evenly on top of the loaf and drizzle with any remaining caramel.

Bread Pudding Cake with Caramelized Bananas instructions

1. Make the caramel sauce. Add the sugar and water to a sauce pan and turn on the heat. Once it turns dark brown, turn off the heat, and immediately pour it into the mold..
2. Mash the banana with a fork and sprinkle over some lemon juice. Cut the white bread into 1 cm cubes..
3. Add the milk and sugar into a pot and turn on the heat. Turn off the heat once the sugar dissolves. (Do not let it boil.).
4. Put the eggs in a bowl and whisk. Add the milk mixture from Step 3 and heavy cream. Mix well and strain through a tea strainer..
5. Add the bananas, white bread, and rum into the mixture from Step 4 and pour into the mold from Step 1. Let rest for about 15 minutes to let the bread soak up the pudding mixture..
6. Place the mold into a baking pan filled with water and bake for about 50 minutes in a 150℃ oven. Once cooled, chill the pudding cake in the fridge without removing it from the mold..
7. Remove the pudding cake from the mold. Run a knife around the edge..
8. Flip it over onto a plate to remove from the mold..
9. I used a really well-ripened banana..

I will personally guarantee that you will love this recipe, because it's an adaptation of the extremely popular banana cake I used to make at my old bakery. Or try cinnamon-raisin banana bread pudding (made in a slow cooker!), tropical bread pudding or roasted banana bread pudding. This cake is similar to a very decadent banana bread with the addition of rich caramel flavor. The texture is wonderfully moist- not quite cake, and not quite pudding. It's already done cooking when the center springs back to the touch.