Banana Bread Pudding with Pecan Caramel Sauce


Banana Bread Pudding with Pecan Caramel Sauce
Makes 1 (13"x9"x2") dish

Non-stick butter spray
1/2 cup unsalted butter, melted
2 teaspoons ground cinnamon
1-(24 oz) package sweet dinner rolls or 1 loaf egg bread
2 ripe bananas, diced
1 1/2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 over-ripe bananas, mashed
1/2 teaspoon ground nutmeg
4 cups heavy cream
2 cups pecan caramel sauce (recipe follows)

Pecan Caramel Sauce
Makes 2 cups

1 1/2 cups sugar
1/2 cup water
1/4 cup butter, chilled & diced
1/2 teaspoon salt
1/4 cup heavy cream
1/2 cup pecan halves, finely chopped


For Banana Bread Pudding:
Preheat oven to 350°F. Spray 13" x 9" baking dish with non-stick butter spray.

Combine butter with ground cinnamon in large bowl. Tear bread into bite sized pieces; combine with butter mixture. Fold in diced bananas; pour mixture into prepared baking dish and set aside.

Whisk together in large mixing bowl sugar, eggs and vanilla extract until fluffy and pale yellow. Add mashed over-ripe bananas and ground nutmeg; whisk until combined. Slowly whisk in heavy cream to egg mixture until completely incorporated. Pour egg mixture over bread. Refrigerate 20 minutes to allow bread to absorb liquid.

Bake bread pudding until puffed and golden brown and toothpick inserted into center comes out clean; about 30 minutes. Serve warm topped with pecan caramel sauce.

For Pecan Caramel Sauce:
Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as little as possible. Cook an additional 15 minutes or until golden (do not stir).

Remove from heat. Carefully add butter and salt, stirring constantly with a wooden spoon (mixture will be hot and bubble vigorously). Cool slightly, and stir in cream. Fold in pecans.