Banana Bourbon Bread Pudding with fudge sauce: serves 8-10 people
This is a great recipe that uses those really ripe bananas that are beginning to perfume the whole house. Next time you are on the verge of throwing out those brown bananas… don’t! This is a really quick and easy recipe which can be adjusted easily to suit your wishes
¾ loaf of challah or better yet, challah with raisins. (Challah is a Jewish egg bread)
4 -5 ripe bananas
½ cup chocolate chips (or more if you want)
1 stick butter
3 Tbs brown sugar
¼ cup bourbon
1 12 ounce can evaporated skim milk (or 1 ½ cups whole, 2% or skim milk)
1 tsp vanilla
2 Tbs brown sugar
- Melt together butter, 3 Tbs. sugar and bourbon in microwave until just beginning to bubble. Mix well. Spread a thin layer over bottom of baking dish (9 ½ x 13 x 2 inches).
- Slice the bananas and arrange ½ of the slices evenly over the butter mixture.
- Slice about ¾ of a 1 lb. loaf of challah in about 3/8 inch slices.
- Arrange the slices over the banana slices. You can tear pieces and use your puzzling skills.
- Spread the rest of the butter mixture over the bread slices, heating it up in the microwave if it hardens too much.
- Arrange the rest of the banana slices over the butter mixture and the sprinkle evenly with the chocolate chips. Lay the rest of the slices of bread so that there is one layer covering the whole area
- Using beaters or a food processor blend together milk, eggs, the 2 Tbs. sugar and the vanilla. Pour it over the bread and banana mixture and let it soak for a few minutes.
- Bake in pre-heated 350° oven for 30 minutes or until set. Do not over cook. This should still be slightly moist
- Serve warm with vanilla ice-cream and chocolate sauce . You can use the Hershey’s extra dark syrup or your own recipe. If you’d like to try Mildred Clement’s hot fudge sauce, here is the recipe:
1 TBS. butter
1 square (1 ounce) unsweetened chocolate
1/3 cup boiling water
¾ cup granulated sugar
2 Tbs white corn syrup
½ teaspoon vanilla (or 1 tsp. bourbon)
Small pinch of salt
1. Melt butter in saucepan and add chocolate, stirring over low heat until meltet.
2. Slowly add boiling water, stirring while you bring it to a boil.
3. Add sugar and corn syrup stirring until dissolved.
4. Simmer for 5 minutes and add vanilla and salt.
This fudge sauce will thicken as it cools and is wonderful over vanilla ice-cream. If you don’t have time to make the bread pudding, just make this fudge sauce and serve it over bananas and ice-cream.