Bread Pudding Cake with Caramelized Bananas. 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. Fluffy, tender banana bread topped with piles of caramelized bananas, caramel sauce and hazelnuts.
An easy bread pudding meets a classic banana pudding. For an extra special treat we caramelized bananas to put on top of the whipped topping. It's the even better version of banana pudding – if. You can have Bread Pudding Cake with Caramelized Bananas using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Bread Pudding Cake with Caramelized Bananas
- It’s 1 of Banana.
- Prepare 1/2 tbsp of Lemon juice.
- It’s 200 ml of Milk.
- It’s 1 1/2 tbsp of Sugar.
- It’s 2 of Eggs.
- You need 1 of White bread (from an 8-slice loaf).
- You need 100 ml of Heavy cream.
- It’s 1/2 tbsp of Rum.
- It’s of Camamel sauce.
- It’s 3 tbsp of Sugar.
- Prepare 2 tsp of Water.
Remove from heat; set aside until ready to use. 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.
Bread Pudding Cake with Caramelized Bananas instructions
- 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..
- Mash the banana with a fork and sprinkle over some lemon juice. Cut the white bread into 1 cm cubes..
- 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.).
- 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..
- 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..
- 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..
- Remove the pudding cake from the mold. Run a knife around the edge..
- Flip it over onto a plate to remove from the mold..
- I used a really well-ripened banana..
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. Serve while still warm with vanilla ice cream. Line a large rimmed baking sheet with parchment paper.
