Tropical Fruit Bread Pudding With Butter-Rum Hard Sauce

Photo: Rachel Bradley-Gomez

Ingredients

For The Bread Pudding

16 inches oz. loaf of fresh or day old sweet french bread cut in to 1 pieces

2 overripe bananas

1 cup fresh, sweet pineapple cut in to ½" chunks

1 cup packed dark brown sugar

5 cups whole milk

1 cup heavy whipping cream

8 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon unsalted butter, softened

For The Butter-Rum Hard Sauce

1 1/2 cups water

1/4 cup dark rum

1 cup packed dark brown sugar

2 tablespoons corn starch

1 teaspoon salt

1/2 cup unsalted butter

1 teaspoon vanilla extract

Preparation

Preheat the oven to 375. Using the tablespoon of unsalted butter, generously grease a 9"x13" baking d ish or casserole. In a medium bowl, mash the bananas together with the brown sugar until a lumpy paste forms. In a large bowl, whisk the eggs. To the eggs add the milk, cream, vanilla, salt and banana-sugar mixture. Whisk thoroughly to combine. Arrange the bread cubes in the greased bak ing dish and pour the custard mixture over the cubes, pressing down to moisten all the bread.

The bread pudding can be put in the oven immediately or can be covered with plastic wrap and refrigerated overnight. The bread pudding will become absolutely luxurious if allowed to sit overnight but will still be very delicious if baked immediately. Bake for 60 minutes or until puffed, golden brown and set in the center. Se rve warm, at room temperature or chilled.

While the bread pudding is baking, make the hard sauce. In a two quart sauce pan, whisk together the water, cornstarch and salt. Bring the mixture to a simmer over medium heat. Once it begins to simmer add the brown sugar and butter. Stir constantly to dissolve the sugar and melt the butter, for approximately three minutes. During this time the mixture will begin to thicken and become translucent. Remove from the heat and add the rum and vanilla extract. Allow to cool if serving ove r warm bread pudding or serv