Absolutely! Let’s dive into the delightful world of Banana Coconut Bread Pudding with Rum Sauce, a tropical treat that brings together the comforting flavors of ripe bananas, rich coconut, and a hint of rum. ππ₯₯π₯
Banana Coconut Bread Pudding with Rum Sauce
- Servings: 9
- Cook Time: 1 hour
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Calories: 396.9 per serving
- Rating: 4.5 (based on 2 reviews)
Description:
If you’re a fan of bananas, coconut, and a touch of rum, then this dessert is tailor-made for you. It’s also a fantastic way to put those ripe bananas to delicious use. The decadent rum sauce adds an extra layer of flavor, but you can always opt for a scoop of vanilla ice cream or a dollop of whipped cream if you prefer. π¨
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Eggs |
| 3 | Ripe Bananas |
| 3 | tsp Ground Cinnamon |
| 1 | can Sweetened Condensed Milk |
| 11 | oz Flaked Coconut |
| 1/2 | cup Butter, melted |
| 2 | tsp Vanilla Extract |
| 2 | pinches Salt |
| 1/2 | cup Walnuts, chopped |
| 1/2 | cup Pecans, chopped |
| 2 | tbsp Butter |
| 1 | tbsp Flour |
| 2 | tbsp Brown Sugar |
| 1/2 | cup Milk |
| 2 | tbsp Rum |
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare a 9×9 inch baking pan by greasing it lightly.
- In a large bowl, combine the bread cubes, eggs, mashed bananas, ground cinnamon, sweetened condensed milk, flaked coconut, melted butter, vanilla extract, and a pinch of salt.
- Stir the mixture well until everything is thoroughly combined. Let it sit for about 15 minutes to allow the flavors to meld.
- Pour the pudding mixture into the prepared baking pan, spreading it evenly.
- Sprinkle the chopped walnuts and pecans evenly over the top of the pudding.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Rum Sauce:
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 1 tablespoon of flour to create a roux, cooking for about a minute to remove the raw flour taste.
- Add 2 tablespoons of brown sugar, stirring until it’s well combined.
- Slowly pour in 1/2 cup of milk and bring the mixture to a gentle boil, stirring constantly.
- Reduce the heat to low and simmer the sauce until it thickens to your desired consistency.
- Remove the saucepan from the heat and stir in 2 tablespoons of rum, adjusting to taste.
Serving:
- Slice the warm banana coconut bread pudding into squares.
- Drizzle each serving generously with the rum sauce.
- Serve the pudding warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Tips:
- If the rum sauce thickens too much upon cooling, simply thin it out with a splash of milk until it reaches your desired consistency.
- This pudding is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
- For an extra indulgent touch, consider adding a handful of chocolate chips or a sprinkle of toasted coconut on top of the pudding before baking.
Flavor Profile:
- This Banana Coconut Bread Pudding offers a delightful contrast of textures, with the soft, custardy interior studded with sweet bananas and chewy coconut flakes, topped with a crunchy mix of walnuts and pecans. The warm rum sauce adds a rich, buttery sweetness with a subtle kick of rum flavor, making each bite a tropical escape for your taste buds. Whether enjoyed as a comforting dessert after dinner or a special treat for weekend brunch, this pudding is sure to become a favorite in your repertoire of dessert recipes. π΄π
So, gather your ingredients, preheat that oven, and get ready to savor the flavors of the islands with this scrumptious Banana Coconut Bread Pudding with Rum Sauce. ποΈ Bon appΓ©tit!
