Banana Bread Pudding/Whiskey Bon Ton Sauce and a Banjo Concert

 I’ve always been a fan of bread pudding so when I read this recipe I had to try it. Bread pudding is so easy to throw together and this decadent sauce with fresh bananas cooked up in a matter of minutes making for a great special dessert last night. The original recipe called for dark rum and banana extract, neither of which I had so I used some good whiskey, a little triple sec and a splash of Kahlua since when making banana bread I always use espresso. Everyone was in hog heaven then to top that off we were treated with a banjo concert so stomped our feet and clapped our hands which burned a few of those extra calories.

 

Banana Bread Pudding with Whiskey Bon Ton Sauce

 For 10-12 Servings you will need: 

1 loaf day old french bread, cut into 1″ cubes – about 6 cups 

3 large eggs 

3 cups milk 

2 large very ripe bananas 

1/2 cup agave nectar or 1/3 cup plus 2 Tbsp. sugar 

2 tsp. vanilla extract 

1 Tbsp. ground cinnamon 

1/4 tsp. ground nutmeg 

1/2 cup roasted pecan pieces 

1/2 cup currants 

3 Tbsp. unsalted butter, melted 

3/4 cup heavy whipping cream 

Preheat oven to 300 degrees. Coat 9″x12″ baking pan with cooking spray before putting bread cubes in. Toast pecans in a skillet and let cool. In blender or food processor, blend the eggs, milk, agave nectar/sugar, bananas, cinnamon, nutmet and extract until smooth. Pour this mixture over the bread. Gently turn in the currants and cooled pecans. Drizzle butter over the top then cover with foil and place pan into a larger pan. Carefully add hot water to fill outside pan so about half way. Bake for 1 hour. Remove foil and bake uncovered for another 15 minutes or until set. 

Whip cream until begins to thicken then add 1 tablespoon sugar and 1/4 teaspoon vanilla extract and continue to whip until peaks form. Keep covered and chilled until ready to use. 

To make Whiskey Bon Ton Sauce you’ll need 

2/3 cup unsalted butter, in pieces 

1/2 cup brown sugar, packed 

4 large ripe bananas, sliced on an angle 

1 tsp. ground cinnamon 

3 Tbsp. good quality Whiskey 

1 Tbsp.  Triple Sec or Cointreau Orange Liquor 

2 tsp.  KAHLÚA® Liqueur 

1/2 tsp. vanilla extract 

Heat a large saute pan over low heat. Add butter, sugar bananas, cinnamon and liquors. Stir gently until butter and sugar becomes creamy and bananas begin to soften, about 2 minutes. Remove from heat and add extract. Spoon over warm servings of bread pudding and top with whipped cream.  

Blend overripe bananas, milk, eggs, spices and extract

Toast pecan pieces in skillet

Pour liquids over bread cubes then toss with pecans and currants

Cover with foil and place pan in larger pan half full of water and bake

Heat sliced bananas with butter, brown sugar and liquors

Make sure your banjo player is well fed

 

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