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1
Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
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2
Melt the remaining 8 tablespoons butter in a large skillet over medium heat.
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3
Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.
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4
Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes.
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5
Add the banana liqueur and stir to blend.
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6
Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan.
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7
(Or, off the heat, carefully ignite the rum with a match and return to the heat.)
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8
Shake the pan back and forth, basting the bananas, until the flame dies.
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9
Remove from the heat and let cool.
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10
Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl.
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11
Add the cooled banana mixture and bread and stir to blend thoroughly.
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12
Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour.
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13
Cool on a wire rack for 20 minutes.
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14
To serve, scoop the pudding onto dessert plates.
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15
Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.
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16
3/4 cup sugar
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17
2 tablespoons water
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18
1/2 teaspoon fresh lemon juice
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19
1/2 cup heavy cream
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20
2 tablespoons to 1/4 cup whole milk
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21
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves.
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22
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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23
Carefully add the cream (it may splatter), whisk to combine, and remove from the heat.
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24
Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
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25
Remove from the heat and let cool to room temperature before serving.
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26
(The sauce will thicken as it cools.)
