‘Ohana, at the Polynesian Resort, is a hawaiian-themed restaurant that serves skewered meats and side dishes family-style. Their menu has taken many twists and turns over the past several years, but at least one of the changes has been embraced by just about everyone who’s tried it.
The Bread Pudding with Bananas Foster Sauce, although one of the heavier Disney World desserts, has become almost universally beloved among Disney fans. And, as luck would have it, it comes along with your meal at no charge!
Now, my family and I love the dessert so much that one family member (who shall remain un-named) decided to try to make the dessert as part of a recent Christmas dinner. This likely occurred at my urging, but who can remember?
As it turned out, the “flambe” directive was a bit tricky, and we still had quite a bit of rum left in the sauce when it was served. Still delicious, but not exactly the same taste we were used to! From then on, we’ve taken a bit of the alcohol out of the dessert prep… just food for (hiccup!) thought… Recipe follows.
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french or ‘Ohana breakfast bread
1. In bowl mix eggs, milk, salt, sugar, and nutmeg. Set aside.
2. Cut bread in medium (usually 2-inch) pieces and place on cookie sheet pan. Put in 350 degree oven.
3. Bake bread until lightly toasted: about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan, and bake at 325 degrees for 1 hour.
5. Let stand 5 minutes; serve hot with ice cream.
BANANAS FOSTER SAUCE
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1 cup heavy cream
1 tsp vanilla extract
1 cup spiced rum
1 cup banana slices
1. Combine sugar, brown sugar, corn syrup, butter, and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.
Many thanks to Brett Young for use of his photos on this blog!