In Hawaiian culture, ‘ohana means family, and seeing as how I will be adventuring on a family vacation this week I thought it was the perfect time to make my favorite ‘ohana bread pudding with Bananas Foster. I found this recipe while on vacation in Disney, as it was the feature for the Hawaiian vendor’s booth at the International Food and Wine Festival. I fell in love with the island-inspired bread pudding filled with pineapple, coconut, banana and glazed with a rum sauce.
The recipe calls for an egg-based bread, so I used a bag of Kings Hawaiian bread for an extra sweet taste. I also used cubed pineapple instead of crushed for texture reasons. The next time I make the bread pudding, I will use more banana and less coconut. I skimped on the banana in this pudding due to the Bananas Foster that was going to be poured on top. For the coconut, I mixed it into the bread pudding. The texture was a little off to me, so next time I plan to toast the coconut and sprinkle it on top of the bread pudding as opposed to having it mixed in. It will add a good crunch to the dish.
This was my first time making Bananas Foster, and I was really excited about learning how to flambe. After melting down the butter and brown sugar I used Meyers Spiced Rum for an extra kick and then lit my sauce up. If you don’t know how to flambe, I suggest watching a video or two on how to do it. After the rum was cooked off, I sliced up some bananas and threw them in the sauce to add some more flavor.
Serve the bread pudding and Bananas Foster warm with a scoop of vanilla ice cream. The dish had me start wishing for an island vacation, and it was the perfect dish to kick off my family vacation to the beach. Enjoy!