A French Toast Bread Pudding With Bananas Recipe

This recipe for how to make french toast bread pudding along with caramelized roasted bananas is influenced by the popular dessert offered at Disney World's Caribbean Beach Resort. Make sure to read the entire article, as there are many recipes employed to create this tasty french toast dessert.

Overall Ingredients

3/4 banana, caramelized with a pat of butter and a sprinkling of brown sugar four oz Bread Pudding (see recipe below)
3 oz Carmel Sauce (recipe below)
2 oz French Toast mixture (use your own preferred recipe)
2 oz cinnamon sugar
4 oz coconut ice cream

Directions

Dip the bread pudding in the French Toast batter. Deep fry the French Toast until it's a golden brown, and then put it in cinnamon sugar and slice diagonally. Prepare the French Toast pieces decoratively on a serving plate. Garnish with the caramelized bananas as well as a scoop of coconut ice cream. Drizzle with caramel sauce.

Bread Pudding Ingredients

3/4 cup golden raisins
12 oz one day old croissants (according to the size of your croissants, you might need 3 or 4)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup white sugar
1 vanilla bean

Bread Pudding Directions

Preheat the your oven to 350 degrees. Fill a roasting pan with a half-inch of warm water and place on the middle holder of your own oven. In a different glass baking plate, scatter the raisins over the bottom of the dish. Cut the croissants into thicker bits (around a half-inch thick is perfect). Set the croissants on the top of the raisins.

Combine the milk, whole eggs, egg yolks and white sugar inside a large pan. Utilizing a paring knife, split the vanilla bean in two lengthwise. Save half of the vanilla bean in a plastic bag for another usage. Scrape the rest of the beans in the pan and throw away the scraped through vanilla bean half. Utilizing an electric food processor built in with a paddle attachment, whip the milk, whole eggs, egg yolks, white sugar and vanilla bean seeds over a medium-low speed for one or two minutes, right up until frothy and well-mixed.

Put the mixture over the croissants. If any croissants are staying out of the mixture, press down on them along with the back of a spoon to ensure everything is properly submerged. Allow the baking plate remain for a few minutes, often pressing down on the croissants along with a spoon to resubmerge them in the egg blend, to allow the bread to soak in the dampness. After the croissants are soaked, cautiously place the glass baking dish into the water-filled roasting pot.

Cook until the croissants turn a golden brown color and also the blend is placed, around 50 minutes. Take out the cooking pot and baking pot combination first from the oven, and then take away the baking pan of French toast. Put the baking pot on a cooling stand.

Serve up the French toast warm. To serve later, allow the French toast cool completely and after that cover the dish along with plastic wrap. Put it in the refrigirator for approximately one day. Warm the dish back-up in the oven or prepare it chilled.

Caramel Sauce Ingredients

4 oz white sugar
4 oz butter
4 oz brown sugar
4 oz light corn syrup
16 oz heavy cream
2 oz vanilla
1 pound (16 oz) bananas, roasted and pureed

Caramel Sauce Guidelines

Using a sauce pan, melt the butter on a high heat. Add the half (8 oz) of the heavy cream, white sugar, brown sugar and light corn syrup. Mix quite often. When the blend comes to a boil, add in the rest of the heavy cream gently, being careful to not break the boil. Stir as well as allow the blend keep boiling for three minutes. Take out of the heat, then add in the vanilla and the roasted and also pureed bananas. Allow it to cool to room temperature, then serve. Do not refrigerate, or perhaps the blend will harden up.