OHANA BREAD PUDDING A LA MODE WITH
BANANAS FOSTER SAUCE FROM DISNEY'S POLYNESIAN RESORT

FOR THE BREAD PUDDING:
5 large eggs
1/2 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1/2 cup crushed, canned pineapple
1/4 cup sweetened shredded coconut
1/4 cup raisins (optional)
1 tablespoon unsalted butter
1/2 gallon of vanilla bean ice cream
FOR THE BANANAS FOSTER SAUCE:
1 cup dark brown sugar
1/2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas

TO MAKE THE BREAD PUDDING:
Preheat oven to 350 degrees F. Grease large baking dish with butter.

In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.

Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.

Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.

MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:
In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.

Add remaining heavy cream. Let it boil additional minute.

Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.

Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.

TO SERVE:
Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.

Recipe note:
Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.

Makes 6-8 servings.
From: Disney's Polynesian Resort
Adapted from source: The Orlando Sentinel; May 17, 2006