Tropical Bread Pudding With Grilled Bananas & Rum Anglaise

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large loaf vanilla poundcake
• 1 cup unsalted butter, softened, divided
• 8 teaspoons cinnamon
• 8 teaspoons nutmeg
• 1/2 pint vanilla ice cream, softened
• 4 bananas
• 1/2 orange, juice of
• 1 cup brown sugar
• 3 tablespoons good quality rum
• 1 cup whipped cream
• 8 tablespoons toasted flaked coconut, for serving

Recipe

• 1 cut cake into toast-size slices; spread 1 side with softened butter and sprinkle each with one teaspoon cinnamon and nutmeg.
• 2 lightly brown the buttered sides in a large skillet while preparing other sides the same way.
• 3 after cooking both sides, remove toasted cake from skillet and place on a plate with about 1/3 cup melted vanilla ice cream, allowing cake to soak up the melted ice cream from the bottom.
• 4 peel bananas and set aside.
• 5 in skillet over medium heat, melt 1 stick butter. add orange juice and stir in brown sugar. stir constantly over medium-low heat until mixture completely liquefies.
• 6 add bananas to coat, cooking for about 2 minutes. remove bananas to grill and continue to cook until tender.
• 7 remove sauce from heat, add 2 tablespoons rum, and baste bananas with sauce while grilling. when bananas are cooked to your liking, return them to the skillet with the sauce. slice as desired; diagonally works best.
• 8 stir the remainder of the ice cream into a bowl of whipped cream and add 1 tablespoon rum.
• 9 place a piece of cake on a dessert plate, cover with sliced grilled bananas, top with brown sugar sauce, and ladle vanilla rum sauce around the cake. sprinkle with toasted coconut and serve.