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

May 8, 2010
 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

3 Comments leave one →
  1. May 11, 2010 5:01 pm

    Excellent note on keeping the banjo player well-fed. Thanks for the chuckle. I noticed the Doughmakers pan for your bain-de-Marie (or bain Marie or waterbath). Well-done. Great pans… U.S.-made, expensive, and worth it!

    Safety Notes for newer bakers who try the recipe: place the outer pan and bread pudding pan on the oven rack first and THEN add the hot water. (This eliminates you having to carry and get the water bath into the oven.) Please also leave the water bath in the oven when the baking is done (i.e. remove only the inner pan). You can remove the waterbath after the oven (and the water) has cooled.

    The oven bain-de-Marie is also a great technique for custards, cheesecakes, terrines, and other items that benefit from gentle heat. Stovetop bain-de-Marie is good for chocolate, cream and egg-based sauces (hollandaise), and my Granny’s recipe for sweet-hot mustard. Bath time has always been fun. Thanks for bringing it to the kitchen, Amy!

  2. May 12, 2010 7:23 am

    Thanks for your great safety suggestions Jessica. I did the carrying with the water in the pan but you know my tiny kitchen means I’m just lifting and turning… no walking involved! Regardless, it is good advise. My pans fit a little snug so for me getting it closer to the sink worked best. Do you have any Doughmaker pans? They are on sale right now if you go to the link I provided. Well worth the $. Mine have been used non stop for probably 8 years or so since I got them… and non stop means cookies every week plus other use and you can see from the photos they are no worse for wear. I should do a testimonial for them 🙂 Thanks again for checking out my site. Now we need to make your Swedish dish… not sure how many folks have that special pan though, wonder what we could use as an alternative?

  3. Danielle permalink
    May 18, 2010 10:46 am

    Love it!

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