This recipe for how to make french toast bread pudding with caramelized roasted bananas is inspired by the famous dessert offered at Shutters at Old Port Royale restaurant in Disney World’s Caribbean Beach Resort. Serves one. Be sure to read the whole article, as there are multiple recipes used to make this delicious french toast dessert.
- 3/4 banana, caramelized with a pat of butter and a sprinkling of brown sugar
- 4 oz Bread Pudding (recipe below)
- 3 oz Carmel Sauce (recipe below)
- 2 oz French Toast batter (use your own favorite recipe)
- 2 oz cinnamon sugar
- 4 oz coconut ice cream
Dip the bread pudding into the French Toast batter. Deep fry the French Toast until it is a golden brown, and then toss it in cinnamon sugar and cut diagonally. Arrange the French Toast pieces decoratively on a plate. Garnish with the caramelized bananas and a scoop of coconut ice cream. Drizzle with caramel sauce.
How to make french toast bread pudding:
- 3/4 cup golden raisins
- 12 oz one-day-old croissants (depending on the size of your croissants, you may need 3 or 4)
- 3 cups whole milk
- 3 large eggs
- 2 large egg yolks
- 3/4 cup white sugar
- 1 vanilla bean
Preheat the oven to 350 degrees. Fill a roasting pan with a half-inch of hot water and place on the middle rack of your oven. In a separate glass baking dish, scatter the raisins across the bottom of the dish. Slice the croissants into thick pieces (about a half-inch thick is ideal). Place the croissants on top of the raisins.
Combine the milk, whole eggs, egg yolks and white sugar in a large bowl. Using a paring knife, split the vanilla bean in half lengthwise. Reserve half of the vanilla bean seeds in a plastic bag for another use. Scrape the remaining seeds into the bowl and throw away the scraped-through vanilla bean half. Using an electric mixer fitted with a paddle attachment, beat the milk, whole eggs, egg yolks, white sugar and vanilla bean seeds on a medium-low speed for one or two minutes, until frothy and well-mixed.
Pour the mixture over the croissants. If any croissants are sticking out of the mixture, press down on them with the back of a spoon to ensure everything is properly submerged. Let the baking dish stand for several minutes, occasionally pressing down on the croissants with a spoon to re-submerge them in the egg mixture, to allow the bread to soak in the moisture. Once the croissants are soaked, carefully place the glass baking dish into the water-filled roasting pan.
Bake until the croissants turn a golden brown color and the mixture is set, around 50 minutes. Remove the roasting pan and baking pan combination first from the oven, and then remove the baking pan of French toast. Place the baking pan on a cooling rack.
Serve the French toast warm. To serve at a later time, let the French toast cool completely and then cover the dish with plastic wrap. Refrigerate for up to 24 hours. Warm the dish back up in the oven or serve it chilled.
How to make the caramel sauce:
4 oz white sugar
4 oz butter
4 oz brown sugar
4 oz light corn syrup
16 oz heavy cream
2 oz vanilla
1 pound (16 oz) bananas, roasted and pureed
Using a sauce pan, melt the butter over a high heat. Add the white sugar, brown sugar, light corn syrup and half (8 oz) of the heavy cream. Stir frequently. Once the mixture comes to a boil, add the remaining heavy cream gently, taking care not to break the boil. Stir and let the mixture continue to boil for three minutes. Remove from the heat, then add the vanilla and the roasted and pureed bananas. Let cool to room temperature, then serve. Do not refrigerate, or the mixture will harden up.