Ohana Banana Bread Pudding

Serves 6-8

Ingredients

Bread Pudding

• 5 large eggs

• ½ tsp salt

• 1½ cups sugar

• ½ tsp cinnamon

• ⅛ tsp nutmeg

• 3 cups milk

• 1 loaf day-old bread (enough to fill 10 cups), cubed. Brioche works best

• ½ cup crushed canned pineapple

• ¼ cup sweetened shredded coconut

• 1 tbsp unsalted butter (for greasing)

• Vanilla ice cream (to serve)

Banana Foster Sauce

• 1 cup dark brown sugar

• ½ cup glucose syrup

• ½ cup unsalted butter

• 1 cup cream (divided)

• 1 cup spiced or dark rum

• 1 tsp vanilla extract

• 3 bananas, peeled and sliced

Instructions

Bread Pudding

1. Preheat oven to 180°C. Grease a large baking dish with butter.

2. Whisk eggs, milk, salt, sugar, cinnamon, and nutmeg in a large bowl.

3. Stir in cubed bread, pineapple, and coconut.

4. Pour mixture into prepared baking dish.

5. Bake for 1 hour 10 minutes. Let stand for 5 minutes.

Banana Foster Sauce

1. In a saucepan over high heat, combine brown sugar, glucose syrup, butter, and half the cream. Boil for 10 minutes.

2. Add remaining cream and boil for 1 more minute.

3. Stir in rum and vanilla. Carefully flambe using a long-stemmed lighter. Let flame burn out naturally.

4. Reduce heat, stir gently, and add bananas. Remove from heat.

To Serve Top warm bread pudding with a scoop of vanilla ice cream and drizzle generously with banana foster sauce.