Anna Makes an AMAZING Banana Caramel Bread Pudding!

now it’s time for the ultimate breadpudding my banana caramel bread puddingand I topped mine with caramel andpraline peanuts so I’m starting off bygetting my bread ready five cups of eggbread like my basic bread pudding theegg bread is a day old and I’ll spreadthis on my baking tray and I give thisabout 10 minutes at 350 just to crisp upessentially making egg bread croutonsand while my egg bread cubes aretoasting I can make the caramel sauce Istart with about three tablespoons ofwater in the bottom of the pot and I’lladd a cup of sugar and just about atablespoon of either white corn syrup ora lemon juice as the caramel starts tocook want to brush down the sides ofyour pot with water this keeps the potclear of any sugar crystals that couldend up crystallizing the whole batchnow before I started I measured my finalingredients to add 2/3 of a cup ofwhipping cream and 2 tablespoons ofbutter so get that crackling hiss thatwater is evaporating the amber color hasstarted so I’ll take this off the heatgrab my whisk and do be careful when youadd the cream to take care for the steamthat produces a long-handled whisk is agood idea add my butter toonce you’ve whisked in your cream inyour butter then you can add yourvanilla and just a pinch of salt ateaspoon of vanilla will do the trickmy custard base is a combination ofbanana and caramel as a flavor base butinstead of mashing up a banana likebanana breadI want to puree it until it’s smooth Ineed a cup of pureed banana in total sodepending on the size could be 2 couldbe 3 bananasI’ll measure out a cup of the pureedbanana and then I’ll top this off withhalf a cup of the caramel so that’sgoing to lend a lot of the sweetness tothis custard and of course that greatflavor go now I’ll pull my bread cubesout of the ovenI’ll let the toasted bread cool for acouple minutes while I prepare thecustard for this recipe making sixindividual desserts I use four wholeeggs and two yolks allowed to this 1/4cup of sugar[Music]I’ll whisk this up and I’ll add mycaramel with the banana puree so all Ineed to add now is just straight milk acup and a half that beautiful caramelcolored custard base for this recipe Iwork with the bread cubes while they’restill warm and they soak up the custardso quickly you don’t have to let thecustard sit at all give this a nicelittle toss and I’ll add a combinationof some fresh fruita cup of fresh raspberries or just thinkof those juicy raspberries that’ll justpop when you take a bite of the warmbread pudding and Wow why not a bit ofchocolate goes perfectly with the bananahalf a cup of chocolate chips stir tocoat everything now I have a roastingpan and with in it six individualramekins I’ve lightly greased theramekins and just like that pumpkingingerbread pudding you need to bakethese in a water bath so if you want aspoon or ladle the bread pudding intoeach of the ramekins make sure you getlots of custard in each of thembeautiful I’ve got my boiling hot waterthen I’m gonna pour around just halfwayup the ramekins and I’ll take this tothe oven I’ve preheated it to 350 andthese take about 50 minutes untilthey’re nice and rich and golden brownon top[Music]these bread puddings smell amazing offthe combination of the banana and thecaramel and the raspberry and thechocolate but I need to take them to thenext level with a restaurant styleplating including a garnish and a saucebut before I get to that I want to takethe bread puddings out of the water bathso I just use a jar lifter the kind ifyou do preserving and you do want tocool the bread puddings just a littlebit before you serve you can make themahead and reheat them if you want nowfor that finishing touch that bit ofcrunch that belongs on a plated dessertI’m making praline peanuts Ohcaramelized sugar and peanuts togetherhello so you’re comfortable makingcaramel because we made the caramelsauce a little bit of water in thebottom of the pot this time just 1/2 acup of sugar half a tablespoon of cornsyrup I’ll get my pot on high heat andbrush down the sides of your pot withwater I have my 1 cup of peanuts readyto stir into the caramel now that it’samber add the nuts immediately stir themin you may find as you’re stirring themto coat them completely that your sugarmight crystallize if you do find thisall you have to do is reheat it on lowheat that caramel will re melt now thisdoes take about an hour to cool becausethat was just boiling hot sugar this iswhat it looks like once it’s cooled andyou can if you want pulse the peanuts ina food processor to chop them or simplychop them by hand but you want to breakup the caramel and the peanuts intobite-sized pieces to sprinkle on topso it still is hot I’m gonna use a toweland then I run a palette knife aroundthe inside to loosen it and what I liketo do is tip it out first that way Iserve it up right like so then thecaramel goes right on top[Music]nice little sprinkle of the peanuts andthere is a beautiful plate from thecrunchy peanuts yielding to that softwarm bread pudding and of course theextra caramel what a spectacular dessertand starting with such humble beginningsbread day-old on top of that