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1
Preheat the oven to 350 degrees F.
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2
Brush a 14-inch oval baking dish with 2 tablespoons of butter.
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3
In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk.
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4
Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly.
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5
Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes.
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6
Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes.
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7
Remove the pan from the heat and add the rum and banana liqueur to the pan.
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8
Return the pan to the heat and ignite the alcohol.
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9
Once the flames die out, fold the bananas into the bread pudding base.
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10
Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish.
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11
Bake until firm, about 1 hour.
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12
Remove from the oven and allow to cool on rack until just warm.
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13
Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream.
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14
Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar.
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15
1 cup heavy cream
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16
8 ounces semisweet chocolate, chopped
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17
2 teaspoons vanilla extract
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18
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
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19
Place the chocolate pieces in a medium bowl.
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20
Pour the cream over the chocolate and let sit for 2 minutes.
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21
Whisk in the vanilla and continue whisking until the sauce is smooth and thickened.
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22
Let the sauce cool to room temperature before serving.
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23
2 cups milk
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24
1 cup heavy cream
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25
1/2 vanilla bean, cut and seeds scraped
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1 cup mashed ripe banana
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27
1/3 cup sugar
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28
4 egg yolks
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29
1/4 pound white chocolate, chopped
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30
1/4 cup rum
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31
1/2 cup crushed cashew brittle, recipe follows
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32
3 1/2 ounces semi-sweet chocolate, about 1/2 cup
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33
4 teaspoons vegetable oil
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34
In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana.
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35
In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth.
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36
Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly.
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37
Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon.
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38
Be sure to stir inside the corners of the pan.
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39
As the custard cooks, it will thicken, and be able to coat the back of a spoon.
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40
This will take about 5 minutes.
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41
Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl.
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42
Add the white chocolate to the custard and stir to melt the chocolate.
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43
Once the chocolate is melted, pour the rum into the bowl and stir well to blend.
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44
Refrigerate the custard and allow it to chill for at least 2 hours before proceeding.
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45
Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard.
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46
When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine.
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47
While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler.
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48
Stir the chocolate as it melts to keep it smooth.
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49
Once the chocolate is completely melted, drizzle it into the ice cream.
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50
As the hot chocolate hits the cold cream, it will cool and form into shards.
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51
Continue to churn the ice cream until it is nearly completely frozen.
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52
Remove from the machine and place in an airtight container.
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53
Freeze for at least 4 hours, and preferably overnight.
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54
1 1/4 cups granulated white sugar
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55
1/2 cup water
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56
1/4 cup corn syrup
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57
1-ounce butter (2 tablespoons)
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58
1/4 pound cashews, about 1 cup
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59
1/4 teaspoon baking powder
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60
In a saucepan combine the sugar, water and corn syrup.
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61
Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat.
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62
Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color.
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63
Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar.
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64
Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin.
