Chef John Reis of Hilton Harrisburg whips up a whole new take on a classic New Orleans dessert.
Serves: 4 servings
- 1 stick butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 4 bananas peeled and halved, cut lengthwise
- 1/4 cup dark rum
- Melt butter in a large skillet.
- Add brown sugar and stir together. Add the bananas and cinnamon and cook until caramelized over medium-high heat.
- Pour in the rum and catch a flame off of the gas stove. Stand back when ignited and flambé. Be careful; a flame will shoot up above the pan. Let flame die down.
- Serve over vanilla ice cream
Bananas Foster Bread Pudding
Serves: 8 to 10 servings
- 2 cups granulated sugar
- 6 large beaten eggs
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 4 cups cubed bread (toasted in oven)
- 1 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 cup chopped pecans (optional)
- Preheat oven to 350 degrees and grease a 13x9 by 2-inch pan.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.
- Combine with the bananas foster mix. Pour over cubed bread and let sit for 10 minutes.
- In another bowl, mix and crumble together brown sugar, butter, and pecans if desired.
- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes or until set. Remove from oven.
- To serve, scoop into a bowl and top with vanilla ice cream