So I’m a BIG fan of bread pudding and this recipe was inspired by one of my sons friends, M.J. who simply adores a Banana Bread Pudding that he had once at Disneyland. I thought I would try and bring a little bit of Disney to the Pink rhubarb so we can still have the chance to indulge our sweet tooth. I know M.J. felt that this was one of the things that he missed eating while responding to COVID so maybe we can all enjoy making and eating this together and pretending we are at Disneyland. Because we have all resorted to our own cooking and baking during this time, I thought I would try to recreate the recipe that he is craving. Although I have never eaten it myself,  this version is the best I could do based on his description. A Coconut, Carmel, Banana Bread Pudding that has a touch of Rum, Caramel and Coconut shavings, it is fit for any Disneyland fan. It is super easy, requires very little skill and the Coconut Carmel Sauce is so amazing and can be poured over your favorite Ice Cream if there is any left. We ate ours with a spoon right out of the jar, no problem at all. Whip up some homemade Whipped Cream and you’ve got yourself a legitimate dessert to dive into. Nothing like a little sugar to get you through the hard times.

Banana Bread Pudding

5 servings

Ingredients

1 Tablespoon Butter

3 thick slices of Brioche loaf bread

1 Tablespoon Butter

1/4 cup Sugar

2 Bananas cut into 1/4 slices lengthwise

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

1 teaspoon dark Rum

2 Eggs

2/3 cup Milk

1/2 cup Coconut Milk (canned)

2 Tablespoons shredded Coconut

1 Tablespoon Sugar

 

 

Instructions

Pre heat your oven to 350°

With the 1 Tablespoon of Butter coat a 2 quart baking dish making sure all sides are well coated.

Slice the Brioche Bread into long strips, place in the buttered dish. Set aside.

Heat in a heavy saucepan add the Butter and Sugar to it. Heat over medium heat until fully melted and the Sugar begins to dissolve.

Add the sliced Bananas to the pan slice side down and sauté them until they begin to turn a golden brown approximately 6-8 minutes.

Sprinkle them with the Cinnamon and add the Vanilla Extract and Rum being careful because the Sugar may splatter a bit. Turn off the heat, then add the caramelized Bananas to the Brioche slices making sure to get all of the Caramel from the bottom of the pan. Toss well.

In a medium size bowl whisk the Eggs, Milk and Coconut Milk together. Pour this over the Brioche Bread and Banana mixture covering the ingredients well.

Sprinkle over the top with the shredded Coconut and Sugar.

Bake in the oven for 25 minutes until the bread pudding has puffed up, bubbly around the edges and is a golden brown.

Serve warm with the Coconut Carmel sauce.

 

 

 

 

 

 

Notes

This Coconut Caramel Sauce is so amazing. A simple sauce to make just pay attention because the Sugar will get VERY hot and when you add the Coconut Milk to the Sugar it will splatter up.

stir all with a wooden spoon until all of the caramel melts into the coconut milk.

1/3 cup Sugar

In a heavy pan add the Sugar and cook over medium high heat swirling the pan to make sure all of the Sugar melts evenly. This will take between 3-5 minutes. Pay attention because once it turns a light brown it will turn dark brown and burn very fast. Once it is a golden brown pour in:

1/3 cup Coconut Milk

Be careful, here is where it will splatter. Once it stops bubbling like crazy, turn the heat down to medium and stir with a wooden spoon to make sure all of the caramelized Sugar melts. Soon the sauce with begin to thicken and all of the caramel Sugar will melt into the sauce.

Pour into a small heat proof jar or container. This will keep in the refrigerator up to 1 week.