Chocolate-Bananas Foster Donut Bread Pudding

Following food trends is critical in keeping up with consumer demands. Donuts are a go-to comfort food that have become a huge trend, showing up in milkshakes, pies, cakes, and more. Add this popular pastry to desserts for an innovative mash-up that will create new buzz on your menu. Housemade desserts show off a restaurant’s uniqueness and style. A well-made-from-scratch dessert is a fitting conclusion to a meal and is a final opportunity to leave a lasting impression on diners. Combine contrasting flavors like salty and sweet to create a distinctive dessert experience and pair with hot beverages like coffee or tea for increased value. This donut bread pudding is a twist on a traditional offering that will ignite customers’ childhood memories and make dessert a must.

Chocolate-Bananas Foster Donut Bread Pudding with Crème Anglaise
Servings
16
Servings
16
Chocolate-Bananas Foster Donut Bread Pudding with Crème Anglaise
Servings
16
Servings
16
Ingredients
Bread Pudding
Bananas Foster
Crème Anglaise
Servings:
Units:
Instructions
For the Bread Pudding
  1. Whisk the eggs, half & half, heavy cream, brown sugar, vanilla extract, cinnamon, and salt in a bowl. Place donut pieces in a hotel pan; sprinkle with chocolate chunks. Pour egg mixture over donut pieces.
For the Bananas Foster
  1. Dice the bananas. Cook butter and brown sugar in a saucepan over medium heat until butter melts; stir in rum and bring to a slight boil. Reduce heat to low; cook for 15 minutes, stirring occasionally. Add bananas; increase heat to medium and cook 10 minutes or until the mixture thickens, stirring occasionally; stir in salt.
For the Crème Anglaise
  1. Combine 1½ cups half & half, sugar, and vanilla extract in a saucepan; bring to a rolling boil over high heat. Reduce heat to medium.
  2. Combine remaining ½ cup half & half and egg yolks in a bowl. Ladle some of the hot half & half mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over medium heat until temperature reaches 204°F, stirring constantly. The Crème Anglaise should coat the back of a spoon and an indentation should remain after drawing a finger through the sauce.
  3. Strain Crème Anglaise through a chinois into a stainless steel bowl. Cool to room temperature; cover with plastic wrap and refrigerate. Yield: 2⅔ cups.
To Assemble
  1. Butter 16 (4-ounce) ramekins; place on a half sheet tray. Evenly divide half the Bread Pudding mixture, then the Bananas Foster mixture and remaining Bread Pudding mixture into ramekins.
  2. Bake at 350°F for 35 minutes or until the pudding is golden and slightly crisp on top. Cool to room temperature; cover and refrigerate up to 2 days.
To Serve
  1. Reheat bread pudding in the microwave; serve warm with Crème Anglaise on the side.