This recipe to make french toast bread pudding with caramelized roasted bananas is inspired by the popular dessert provided at Disney World's Caribbean Beach Resort. Be sure to read the entire article, since there are many separate recipes used to create this tasty french toast dessert.
- 3/4 banana, caramelized with a pat of butter and a sprinkling of brown sugar
- 4 oz Bread Pudding (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
Dip the bread pudding in the French Toast batter. Deep fry the French Toast right up until it's a golden brown, and then put it in cinnamon sugar and cut diagonally. Arrange the French Toast pieces decoratively on a 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 (with respect to the size of your croissants, you might need three or four)
- 3 cups whole milk
- 3 large eggs
- 2 big egg yolks
- 3/4 cup white sugar
- 1 vanilla bean
Bread Pudding Instructions
Preheat the oven to three hundred and fifty degrees. Fill up a cooking pan with a half-inch of warm water and put on the center rack of your oven. Within a separate glass baking dish, spread the raisins over the base of the plate. Cut the croissants into thicker bits (about a half-inch thick is perfect). Put the croissants on top of the raisins.
Mix the white sugar, milk, whole eggs and egg yolks inside a huge bowl. Utilizing a paring knife, split-up the vanilla bean in two lengthwise. Reserve half of the vanilla bean seeds inside a plastic pouch for the next use. Scrape the rest of the seeds in the bowl and throw away the scraped-through vanilla bean half. Utilizing an electric-powered mixer fitted with a paddle connection, beat the vanilla bean seeds, milk, whole eggs, egg yolks and white sugar over a medium-low speed for 1 to 2 minutes, until well-mixed and frothy.
Put the mixture on the croissants. In case any croissants are sticking out of the mixture, push down on them with the rear of a spoon to make sure everything is correctly immersed. Let the baking dish stand for several minutes, occasionally pressing down on the croissants with a table-spoon to resubmerge them within the egg blend, to let the bread soak in the moisture. After the croissants are soaked, very carefully put the glass baking plate into the water-filled roasting pot.
Cook until the croissants transform into a golden brown hue and the mixture is set, about 50 minutes. Take out the cooking pan and baking pan combination first out of the oven, then take out the baking pan of French toast. Set the baking pan over a cooling stand.
Serve the French toast while it is warm. To prepare at a later time, allow the French toast to cool completely and then cover the plate with plastic wrap. Put it in the refrigerator for about one day. Warm the dish back up inside the oven or serve it cold.
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
Utilizing a sauce pan, melt the butter on a higher heat. Add the white sugar, brown sugar, light corn syrup and half (8 oz) of the heavy cream. Mix regularly. After the blend comes to a boil, add the rest of the heavy cream carefully, being careful not to break the boil. Stir and allow the blend keep boiling for 3 minutes. Take out from the heat, then add in the vanilla and the roasted and pureed bananas. Allow it to cool to place temperature, then prepare. Do not refrigerate, or the blend will solidify.