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Title: Banana Bread Pudding with Warm Apricot Sauce
Categories: Dessert
Yield: 6 Servings
| PUDDING | ||
| 1 | md | Lemon |
| 1/2 | Navel orange | |
| 4 | md | Bananas; cut into small pieces (about 3 cups) |
| 1/2 | c | Granulated sugar PLUS |
| Additional for preparing mold form | ||
| 2 | Eggs | |
| 1 | c | Milk |
| 1 | c | Bread crumbs, preferably made with challah, trimmed (about 3 |
| 2 | tb | Butter; melted and cooled |
| WARM APRICOT SAUCE | ||
| 1 | c | Apricot preserves |
| 3 | tb | Kirsch brandy |
| 2 | ts | Lemon juice |
TO PREPARE PUDDING: Cut off the peels of the lemon and orange with a vegetable peeler and mince finely. There should be 1 tablespoon of each. Squeeze the juice from the lemon and orange. There should be a total of 1/2 cup.
Pour the juice into a large mixing bowl and add the minced peels. Add the 3 cups of diced bananas, mix well and set aside.
Bring a large kettle of water to a boil and preheat the oven to 300 degrees F.
Butter and sugar a 1-1/2 quart mold and set aside.
In the bowl of a food processor, beat the eggs and then add the 1/2 cup sugar and process until light in color. Add the milk and process for a few pulses. Add the bread crumbs and process again. Spoon the egg mixture into the banana mixture in the bowl. Stir and add the melted butter. Stir lightly and scrape into the prepared mold with a rubber spatula.
Place the mold in a larger pan and pour enough boiling water into the pan to reach halfway up the sides of the mold. Bake about 1 hour and 20 minutes, adding more boiling water to the larger pan as it evaporates to keep at the halfway level. Test the center of the pudding with the point of a knife. It should come out clean. Cool for 15 to 20 minutes and then refrigerate for 2 to 3 hours.
TO PREPARE SAUCE: Just before serving, prepare the sauce. In a small saucepan, cook the preserves slowly until bubbles form around the edge, about 5 to 10 minutes. Remove from the heat and add the Kirsch and lemon juice. Strain, forcing the solids against a sieve and scraping the bottom.
Run a knife around the inside of the mold to loosen the pudding. Invert onto a serving dish and spoon the warm apricot sauce around the base, and trickle some on top.
Makes 6 servings
Source: Fresh Fruit Desserts by Sheryl and Mel London; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 09-21-96 (09:05) The Computer Workshop (40) Cooking
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