Bread Pudding Cake with Caramelized Bananas
Bread Pudding Cake with Caramelized Bananas

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bread pudding cake with caramelized bananas. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Bread Pudding Cake with Caramelized Bananas is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Bread Pudding Cake with Caramelized Bananas is something that I’ve loved my whole life. They are nice and they look wonderful.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook bread pudding cake with caramelized bananas using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Bread Pudding Cake with Caramelized Bananas:
  1. Get 1 Banana
  2. Get 1/2 tbsp Lemon juice
  3. Get 200 ml Milk
  4. Make ready 1 1/2 tbsp Sugar
  5. Prepare 2 Eggs
  6. Prepare 1 White bread (from an 8-slice loaf)
  7. Make ready 100 ml Heavy cream
  8. Take 1/2 tbsp Rum
  9. Take Camamel sauce
  10. Take 3 tbsp Sugar
  11. Take 2 tsp Water

Tender, fluffy banana bread topped with caramelized bananas and crunchy hazelnuts. Yeah, that's probably a bit more like it. I love a slice of banana bread with a cup of coffee. My oaty chocolate chip banana bread is my usual go-to, but this is next stage banana bread.

Instructions to make Bread Pudding Cake with Caramelized Bananas:
  1. 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.
  2. Mash the banana with a fork and sprinkle over some lemon juice. Cut the white bread into 1 cm cubes.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. Remove the pudding cake from the mold. Run a knife around the edge.
  8. Flip it over onto a plate to remove from the mold.
  9. I used a really well-ripened banana.

I'd call this a dessert more than a snack. 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.

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