Every time I eat at 'Ohana I wait impatiently for this dessert. It always requires seconds...or thirds...or fourths... or, well, you get the picture. For father's day this year I decided to make it for my husband and father-in-law. While it takes a bit of time to prep, it's really not that hard to make. Our only issue was that we didn't get high enough proof rum and it didn't want to flambe off the sauce! Due to that, we all felt a bit warm and happy after dessert. :-)
Of course this is 5 mickeys, so I'll give you the recipe. You HAVE to try it!
5 large eggs
1/2 t salt
1 1/2 c sugar
1/2 t cinnamon
1/8 t ground nutmeg
3 c whole milk
1 loaf chalah bread or egg-style bread, enough to fill 10 cups, cut in 1/2 inch cubes
1 8-oz can crushed pinapple, drained
1/4 c sweetened shredded coconut
1/4 c raisins, optional (I didn't use becuase I didn't have any...I thought I did...oops)
Preheat oven to 350 F. In a large mixing bowl, whisk together eggs, salt, sugar, cinnamon, nutmeg, and milk.
Stir in bread cubes, pineapple, coconut, and raisins. Pour into a 13 x 9 x 2 in. pan coated with cooking spray.
Bake for 1 hr. and 10 min. Removed from oven and let stand for 5 min.
Serve the hot bread pudding with a scooop of vanilla ice cream and top with warm bananas foster sauce.
Sauce
1 c dark brown sugar
1/2 c corn syrup
1/2 c unsalted butter
1 c heavy cream, divided
1/2 c spiced or dark rum
1 t vanilla extract
3 bananas, peeled and sliced
While the bread pudding is baking, in a medium saucepan over high heat, combine brown sugar, corn syrup, butter, and half of the cream. Bring to a rolling boil.
Boil for 10 minutes, then add remaining cream. Boil 1 min. more.
Add rum and vanilla. Flambe using a long-stemmed lighter. Let boil until the flame goes out.
Reduce to a simmer and stir with a heatproof spatula.
Add bananas. Remove from heat and set aside.
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