My sincere apologizes since it’s been awhile since my last post. Whew, it’s been a busy few months and December has ALWAYS been a busy month for me. My poor ovens were working overtime with baking for my hubby and son’s birthdays, a special fundraiser event for Project PEARLS, Christmas goodies for co-workers, and Christmas and New Years dinners! Needless to say it was my blogging that was sacrificed. But with good reason! Besides being super busy, I also spent some well deserved time with my family. And to my delight, my brother and nephew spent the Christmas holiday with us! It’s been awhile since my sissy, brother, and I had Christmas together. It was spent reminiscing about the past, enjoying each other (with some bickering at times), and most importantly making new memories!
It was also a time of reflection for me. I thought about family, blogging, and time, especially time. Baking, photography, and blogging all takes time. I work full-time and of course I am a full-time Mommy and Wife. Time is precious . . . family is precious . . . baking and blogging are precious to me. So after all of this rambling what does this mean. I am going to change my attitude about blogging.
So my New Year’s resolution, besides dropping 30 pounds (this has been a yearly resolution for the last few years!), is to not excessively worry about getting that perfect photo or writing THE best blog post or getting more traffic to my blog. It’s actually pretty simple . . . be confident in my recipes, food photography, and posts. If you like my posts and keep coming back that’s all that matters. One of my fellow food bloggers, dearest Tartine, who knows all too well my struggles with blogging since she shares many of the same hurdles, put it best “you like it, you’ll follow!” You’ll surely love Tartine’s blog too! Check it out at www.tartinemaple.com.
So with that let’s talk bread pudding! Pan de sal is a Filipino roll that is often eaten for breakfast. Literally translated it is “salt bread”–but it’s far from tasting anywhere near salty. It’s a little sweet, soft on the inside, and a nice crust on the outside. My personal favorite is a pan del sal sandwich with a fried egg. During my brother’s visit, we bought pan de sal in all sizes!
To my surprise and later to my delight, we were left with quite a few pan de sal rolls! Naturally I did what I would normally do–make bread pudding.
I also had some bananas that I needed to use up, so I quickly Googled bread pudding and bananas. I clicked on a link that intrigued me for Bananas Foster Bread Pudding and came across a very lovely blog called Our Best Bites. This site has everything! From recipes to crafts, tips and tutorials, to bacon roses. Wait, yes I did say BACON ROSES! With a post on how to make a bacon rose bouquet this site has my loyal following!
I made a few adjustments and I have to say this bread pudding was my all time favorite.
Banana Pan de Sal Bread Pudding
| Serves | 16 |
| Prep time | 40 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 30 minutes |
| Meal type | Breakfast, Dessert |
| Website | Adapted from Our Best Bites |
Ingredients
Caramelized Bananas
- 4 bananas (sliced)
- 1 tablespoon unsalted butter (melted)
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1 tablespoon rum
Bread Pudding
- 8 cups pan de sal (cut into cubes)
- 4 large eggs
- 3 large egg yolks
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup light brown sugar (packed)
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon rum
- 1 teaspoon cinnamon
Vanilla Rum Glaze
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cups milk
- 1/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 1 tablespoon rum
Directions
| Caramelized Bananas | ||
| Step 1 | Preheat oven to 400 degrees. | |
| Step 2 | Line a rimmed baking sheet with heavy duty aluminum foil. Spray with cooking spray. | |
| Step 3 | In a bowl, combine sliced bananas, melted butter, brown sugar, cinnamon, and rum. Toss gently to combine all ingredients. | |
| Step 4 | Spread bananas evenly on prepared rimmed baking sheet and bake for about 15 minutes. | |
| Step 5 | Place under the broiler for about a minute or so until bananas look brown and caramelized. Remove from oven and lower temperature to 350 degrees. | |
| Bread Pudding | ||
| Step 6 | Ensure that the oven temperature has been lowered to 350 degrees and spray a 9x13 pan with cooking spray. Set aside. | |
| Step 7 | In a stand mixer, combine eggs, egg yolks, milk, cream, brown sugar, salt, vanilla extract, rum, and cinnamon. Mix well until incorporated. | |
| Step 8 | Layer half of the pan de sal bread cubes in the prepared pan. | |
| Step 9 | Layer caramelized bananas over the first layer of pan de sal. | |
| Step 10 | Layer remaining pan de sal bread cubes on top of the caramelized bananas. | |
| Step 11 | Whisk the egg mixture one last time and pour over the pan de sal bread cubes. Push down on the bread cubes to allow bread to soak up the egg mixture. | |
| Step 12 | Let it sit for 15 minutes or longer. Periodically push down on the bread cubes to allow the bread to soak up the egg mixture. | |
| Step 13 | Bake for about 40-50 minutes or until it has puffed up and is light golden brown. A tester inserted in the center should come out clean. | |
| Vanilla Rum Glaze | ||
| Step 14 | Melt butter in a small saucepan. | |
| Step 15 | In a small bowl, combine sugar and cornstarch. | |
| Step 16 | Add sugar/cornstarch mixture to the butter and stir until the mixture has been combined with the butter. | |
| Step 17 | Stir in the milk and corn syrup. Mix over medium heat and cook until the mixture comes to a full boil and the mixture is smooth. | |
| Step 18 | Remove from heat and immediately add the vanilla extract and rum. Stir until incorporated. | |
| Step 19 | Pour vanilla rum glaze over warm bread pudding and serve. | |
Note
If you don't have pan de sal, you can make this with any type of bread, croissant, brioche, rolls, etc. However, I've made bread pudding many times and I have to say that pan de sal makes the best bread pudding!
This is best served warm sprinkled with some cinnamon. Refrigerate leftovers in a tight container for up to three days.
This recipe can certainly be made with any type of bread, croissant, or brioche. However, I find myself trying to find an excuse to make more of this pan de sal bread pudding.
It really is very pretty to look at too! Here’s to 2013–Happy New Year everyone!
Tagged: banana pan de sal bread pudding, bread pudding, pan de sal
So happy to see you back and blogging! That pudding looks delicious!!! I really hope you’ll find your balance this year and manage to do what makes you happy! That’s my motto for 2013! All the best!
Thanks Tartine! Hey I need to check out that Cabbage diet posts you have. This may be the kick start I am looking for : )