Made this easy-peasy banana bread puddings with added caramelized banana flambé. Stumbled upon on cooking channel recently, and I just had to give it a try. Since I love both banana flambé and bread pudding, I thought the combination would be fabulous.
Just saying, today’s recipe is one my most absolute all time favorite and apparently everyone else too. Do give it a try, I hope you’ll enjoy this as much as i did!
Cut the bread into small, half inch cubes.
Making the custard mixture.
Making the banana flambé using dark Jamaican rum.
After the mixture completely absorbed, they're ready to bake
Banana bread pudding in the muffin cups before baking.
During the baking process, it will puffed up and deflate slightly after bake.
Banana bread pudding in the muffin cups before baking.
During the baking process, it will puffed up and deflate slightly after bake.
BANANA FLAMBE BREAD PUDDING MUFFINS
Author : Vivian Tee
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutesYield: 24 muffins (12 ramekins)
INGREDIENTS:
For the custard mixture:
For the Banana Flambé:
INSTRUCTIONS :
Author : Vivian Tee
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutesYield: 24 muffins (12 ramekins)
INGREDIENTS:
For the custard mixture:
- 2 loaves of stale French bread, Brioche – cubed
- 2 cup of milk
- 1/2 cup heavy cream
- 6 large eggs
- 1/2 cup of light brown sugar
- 1 tbsp French vanilla
- 2 tsp ground cinnamon
- 1/2 cup of turbinado sugar (for sprinkle)
For the Banana Flambé:
- 6-8 banana, sliced into 1/4 inch rounds
- 200 gram of salted butter
- 1/2 cup of raisins
- 1 cup of brown sugar
- 1/2 cup dark Jamaica rum
- 1 tsp of lemon juice
INSTRUCTIONS :
- Preheat oven to 350°F (180°C). Lightly brush muffin cups with melted butter/cooking spray or generously spread melted butter on the muffin pan.
- Firstly, start making the banana flambé. In a pan or skillet, combine butter and brown sugar. Cook over low heat, stirring occasionally until sugar dissolves then add in raisins, banana slices, cook until slightly soften. Add dark rum, using lighter carefully light the rum. Cook until the flames subside. Remove from the heat, add in lemon juice and let it cool.
- Making the custard mixture. In a large bowl, stir in eggs, sugar, milk and heavy cream. Whisk lightly, add in French vanilla and ground cinnamon. Mix in cool banana flambé into the custard mixture and give it another stir. Lastly, add in the cubed bread and let it soak until the custard is absorbed.
- Using a ice-cream scoop, fill in each muffin cups just over the rim. Sprinkle turbinado sugar on the top of banana bread pudding. Bake for 30 minutes until golden brown. Extra cooking time may required depending on the size of muffin cups. Best eaten while it’s still hot!
Enjoy!
