9 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
3/4 teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup banana liqueur
1/2 cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1 loaf of Challah or brioche (1/2-inch cubes)
Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.
To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.
2cups of raisins
1/2 cup bourbon
1 stick of butter
2 cups of brown sugar
1 1/2 cup half and half
In a small saucepan, warm the whiskey with the raisins. Remove from the heat and let soak for 20 minutes.
In a heavy medium saucepan, combine the sugar and butter and cook over moderate heat until sugar dissolves, constantly stirring to avoid burning. Remove from the heat. Slowly and carefully add a little of the half and half to stop the cooking. Add the remaining half and half and stir in the raisins and buurbon. Serve warm.
MAKE AHEAD The sauce can be refrigerated for 1 week. Reheat gently, stirring occasionally, before serving.