Sunday, October 19, 2008

Banana Rum Bread Pudding

I started with Martha Stewart's recipe here. Below is the recipe I actually followed, my own modifications included:

-2 tbs butter
-1.5 cups soy milk
-3 eggs
-3/4 cup brown sugar (dark)
-1/2 tsp salt
-2 tsp vanilla
-2 tbs dark rum
-3 bananas sliced into approx. 1/4 inch thick rounds
-leftover/"stale" bread (we used both white and wheat, whatever needed to be used up).

Heat oven to 325. Fill baking pan with 1/2 inch of water (my ramekins were large so I needed to do this to two baking pans). Whisk together soy milk, eggs, 1/2 cup of the brown sugar, salt, vanilla and rum. Butter 4 six-ounce ramekins.

Sprinkle a bit of sugar into each ramekin. Put a single layer of banana slices in each ramekin. Put down a layer of bread. Pour half of the liquid mixture among the ramekins. Divide the remaining banana among the ramekins and sprinkle each with a bit of brown sugar. Top with remaining bread. Pour remaining liquid over ramekins. Press to soak bread. *I used more bread than the original recipe called for so I whipped up about 1/3 of the liquid recipe above extra, not measuring exactly but going by feel to make sure each ramekin was soaked enough. Top with a dab of butter and a sprinkle of sugar.

Cover ramekins loosely with foil, place in baking pans with water and bake for 30 minutes. Bake for another 30 mins. uncovered. Let cool.

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