Bread loaves, cut in 1-inch cubes
12 egg yolks
11/2 cups milk
3 bananas, peeled and cut in thirds
11/2 cups sugar
11/2 cups rum
1 quart heavy (whipping) cream
3 cups light brown sugar
1/4 cup vanilla
1 tablespoon ground cinnamon
Rum-Raisin Crème Anglaise
1 cup raisin
1 cup white rum
1 pint heavy (whipping) cream
10 egg yolks
11/2 cups sugar
2 quarts vanilla ice cream
6 mint sprigs
cocoa powder for dusting
Preheat the oven to 200 F. Spread the bread cubes on baking sheets and dry in the oven for 20 minutes. Remove and let cool. Put into a very large mixing bowl.
Place the egg yolks, milk and bananas in a blender or food processor and purée. Pour the mixture over the bread cubes and mix with your hands.
Put the sugar, rum, half of the cream and the brown sugar in a blender or food processor and purée. Pour over the bread and mix again. Mix the remaining cream, the vanilla and the cinnamon and pour over the bread. Mix again. Let the mixture soak for 15 minutes.
Preheat the oven to 300 F. Lightly spray vegetable oil on a large baking pan or hotel pan that is at least 2 inches deep; depending on the size of your pan, you may need to prepare two. Line the bottom with parchment paper and lightly spray again. Spread the bread pudding mixture into the prepared pan or pans. Press it gently into place to
eliminate air pockets, but do not mash it down. Cover the pan with foil. Bake for 21/2 hours. Remove the foil and bake 20 more minutes to brown. Remove and let cool to room temperature lightly cover and refrigerate for at least 2 hours.
To make the crème anglaise: Put the raisins and rum into a small saucepan and heat over medium-low heat for 5 minutes. Increase the heat to medium,; let the flames die down. Let cool, then refrigerate. In a large saucepan bring the cream to a boil, then remove from heat. In a large bowl placed over a pan of simmering water, whisk the egg yolks and sugar together until they begin to thicken slightly. Remove from heat and whisk in a large spoonful of hot cream. Slowly whisk in the remaining hot cream. Place the bowl back over the pan of simmering water and whisk constantly until the sauce thickens and coats the back of a spoon.
Remove from heat and let cool slightly. Stir in the cooled raisins. Press plastic wrap on the surface and chill in the refrigerator.
To serve: Cut the bread pudding into 31/2-inch squares. Place a square on each serving plate. Top each with a scoop of vanilla ice cream. Ladle rum-raisin crème anglaise over each and garnish the plates with strawberries and mint leaves. Dust the plates with a little cocoa powder if
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