Bananas Foster Compote
- 3 Tbsp butter
- 1 cup brown sugar
- 1 tsp cinnamon, ground
- 4 bananas, diced ½”
- ¼ cup dark rum
- 1/8 tsp salt
- 1 Tbsp lemon juice
In a sauté pan over medium heat, melt butter. Add sugar and stir 2 minutes. Add bananas and cook 2 minutes. Add rum and salt and reduce heat to a simmer to reduce the liquid for about 8 minutes. Stir in lemon juice. Set aside while preparing the bread pudding.
Bread Pudding
- 6 cups bread, cut into 1” cubes (a soft bread like brioche works well)
- 1 cup whole milk
- Pinch salt
- 2 2/3 c cream
- 1 vanilla bean, split and scraped
- 1 tsp cinnamon, ground
- 1 cup sugar, granulated
- 6 eggs
Butter a 9x13” baking pan. Place bread in a large bowl.
Heat milk, salt, cream, vanilla bean, cinnamon, and sugar to a boil. Remove from heat and leave to steep for 15 minutes. Crack eggs into a large bowl. Strain the dairy mixture into the eggs and whisk to combine. Pour custard over the bread, add the banana compote, and stir to combine. Allow mix to sit for 15 minutes. Pour into prepared pan and bake for 20 minutes. When done, the pudding should be set, but jiggle uniformly.
Cinnamon Dulce de Leche Ice Cream
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups dulce de leche
- 0.5 tsp cinnamon, ground
- Pinch salt
Whisk all ingredients together until smooth. Spin in an ice cream machine according to manufacturer’s directions. Serve atop of alongside the bread pudding.
Orange Rum Sauce
- 2 ¼ cups orange juice
- Zest of 3 oranges
- ½ cup granulated sugar
- ½ cup corn syrup
- 1/3 cup dark rum
- Pinch salt
- 1 tsp vanilla extract
Simmer juice and zest over low heat for 5 minutes. Add sugar, corn syrup, rum, and salt and bring the mixture to a boil. Reduce heat to medium and simmer until syrupy. (Test by placing a small amount in the freezer to see if it is thick enough when cooled.) Strain the zest out, stir in the vanilla extract, then cool. Serve atop or alongside the bread pudding.
Formulation courtesy of Rebecca Bills, Marigold in Resorts World Las Vegas
