by Naked Beet
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Naked Beet's Notes:
Expand10 cups raisin challah (about 2 medium loaves) Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
3/4 cups brown sugar Ask a question about this ingredient
1 1/2 teaspoon vanilla extract Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1 cup light cream Ask a question about this ingredient
3 tablespoons rum Ask a question about this ingredient
2 cups less heavy cream (less with 3 tbsp of rum for a full 2 cups) Ask a question about this ingredient
2 large bananas, cut into 1/2" thick pieces Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1-2 tablespoon coconut oil Ask a question about this ingredient
2 tablespoons rum for deglazing Ask a question about this ingredient
Preheat the oven to 300º. Oil a 9x 13" pan and set aside. Cut the raisin challah into bite sized pieces and place into the 9x13 pan. Boil a pot of water in preparation for the bain marie. (The bread pudding will bake in a water bath.)
Ask a question about this stepIn a large bowl beat the eggs together with the 3/4 cups of brown sugar. Add milk, both creams, vanilla, cinnamon, and rum.
Ask a question about this stepSprinkle some of the brown sugar (1/4 cup) over each side of the banana. Saute the bananas in oil till they caramelize and turn golden brown on each side. Once they're done, mix them into the bread mixture. Pour in the custard. Press down so the cubes are submerged in the custard.
Ask a question about this stepSet your pudding pan into a larger pan so that it sits completely flat inside the large pan. If you think the pudding pan might wobble, place a kitchen towel on the bottom before you place the bread pudding pan in. Pour in enough hot water so that it comes halfway up the side of the pudding pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
Ask a question about this stepYou can reheat the entire pan in the oven on low for 30 minutes. Sprinkle bread pudding with confectioners sugar and serve with whipped cream or vanilla ice cream.
Ask a question about this stepLove this Naked Beet! I want to mention that I made this for a bake-off through my hubby's work and won 2nd place! The only thing I did different was drizzle a little creme anglaise. Just delicious! Thanks for sharing!
Oh wow, that's great, congrats! That's funny that you added creme anglaise, because I forgot to mention that when I reheated it, I too added rum and some light cream on top before pressing some crushed hazelnuts into the warm pudding.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Dear lord, this sounds amazing!