Bananas Foster Bread Pudding
from Tiffany at eatathomecooks.com
Servings: 6 - 8
Calories: 1259kcal
Ingredients
For the pudding:
- 5 eggs
- 1½ cups sugar
- 1 can coconut milk
- 8 oz. pineapple crushed
- 1½ cups milk
- ½ tsp. salt
- ½ tsp. nutmeg
- 1 loaf French bread cubed
For the sauce:
- 1 cup brown sugar
- ½ cup butter
- 2 Tbs. water
- ½ tsp. rum extract
- 2 bananas sliced
- 1 qt. vanilla ice cream
Instructions
For the pudding:
- Whisk eggs in a large bowl.
- Pour coconut milk into liquid measuring cup.
- Stir to loosen it if it's very clumped. It doesn't need to be smooth though.
- Drain crushed pineapple juice into coconut milk.
- Add enough milk to bring the liquid measurement to 3 cups.
- Whisk milk mixture into egg mixture.
- Add salt, nutmeg and pineapple to egg mixture.
- Stir bread cubes into this so that the bread is coated thoroughly.
- Pour into slow cooker that you've sprayed with cooking spray.
- Cook on low for 6-8 hours.
For the sauce:
- Place brown sugar, butter and water in a saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Boil 1 minute.
- Remove from heat and add rum extract and sliced bananas.
- Serve warm bread pudding, topped with sauce and vanilla ice cream.
Nutrition
Serving: 6- 8 | Calories: 1259kcal | Carbohydrates: 180g | Protein: 22g | Fat: 53g | Saturated Fat: 35g | Cholesterol: 253mg | Sodium: 861mg | Potassium: 901mg | Fiber: 4g | Sugar: 133g | Vitamin A: 1480IU | Vitamin C: 23.1mg | Calcium: 374mg | Iron: 5.8mg