BANANAS FOSTER BREAD PUDDING MUFFINS
Makes 12-16 muffins
WHAT YOU WILL NEED
4 ripe bananas, peeled and cut into coins
4 large eggs
2 cups whole milk
¼ cup brown sugar
1 tablespoon Steen’s Cane Syrup
2 teaspoons vanilla extract
1 teaspoon Rouses salt
½ teaspoon baking powder
½ loaf Rouses French bread (about 5 cups), cubed
1/8 cup all purpose flour
1 cup brown sugar
½ teaspoon cinnamon
2 ounces Banana Liqueur
2 ounces Aged Rum
HOW TO PREP
Preheat oven to 350.
In a large bowl, whisk together eggs, milk, brown sugar, vanilla, Steen’s and salt.
Mash in one chopped banana. Add the bread and stir. Set aside and let bread soak for 5 minutes. Stir in flour.
Line a 12-muffin baking pan with paper liners or spray with cooking spray to keep batter from sticking.
* Spoon about ½ of the soaked bread mixture into muffin cups. Top with banana coins, and spoon the remaining soaked bread over the top. Bake until bread pudding rises and a toothpick comes out clean, about 20-25 minutes.
To make the sauce, melt the butter in a saucepan over medium heat. Add the sugar and cinnamon, stirring to dissolve. Pour in the banana liquor and rum and cook until sauce is thick.
Transfer warm muffins to a plate. Drizzle with foster sauce.
*Bread pudding will stick to the paper liners.