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2 large
loves French bread
1 cup butter, melted
1 1/2 cups raisins
1 1/2 cups pecans, chopped
1 1/2 cups white chocolate morsels
2 cups brown sugar
To prepare the custard:
24 eggs
1 qt. half-and-half
vanilla |
1 cup
Kahlua
1 cup brown sugar
1 Tbsp. cinnamon
To prepare Bananas Foster Topping
1 cup butter
1/2 cup brown sugar
1/2 cup rum
1/2 banana liqueur
2 firm bananas, sliced
1 tsp. cinnamon |
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Slice half of the French bread in thin
slices and layer in a large prepared baking dish. Top with half of
the pecans, white chocolate, raisins and brown sugar. Pour half of
the melted butter over the bread. Repeat layering with the French
bread, pecans, white chocolate, raisins, brown sugar and butter.
To prepare the Custard: Beat eggs, half-and-half, brown sugar, vanilla,
cinnamon and kahlua. Pour the custard mixture over the
bread. Let pudding sit overnight in the refrigerator to absorb the
custard mixture before baking. Bake at 350 degrees for 45 minutes
until golden brown. To prepare the topping: Melt butter in a
saucepan. Add the brown sugar and bananas. Sauté until
bananas soften. Add the banana liqueur and rum. The pan will
flame. Pour topping over the pudding and serve warm. |
