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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.

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