Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnYield 12 portions18 slices cubed 1″ Texas Toast3 1/2 cups milk1 1/2 cups heavy cream7 ea eggs5 egg yolks1 cup sugar1 1/2 teaspoons vanilla extract1 tablespoon banana liquor2 cups ripe banana pureeSpread cubed bread in shallow baking pan. Mix whole eggs, egg yolks, and sugar. Add vanilla and banana liquor. Add milk, heavy cream, and pureed bannanas. Pour over cubed bread. Bake at 350 degrees for 20min. Remove from oven and cover with tin foil. Bake 20 additional minutes.For the Bar Harbor Inn Foster Sauce:4 cups brown sugar1/2 cup Meyers dark rum2 tsp vanilla extract1/2 cup water1 1/2 cups heavy cream1/2 cup butter, cold and cubedBrinfg sugar, rum, water, and vanilla to a boil. Remove from heat and add butter and stir until melted. Stir in heavy cream.
Serve this pudding warm and with a liberal amount of sauce on top. Serve with a good quality French vanilla bean ice cream and whipped cream. For an additional touch, add fried plantains for garnish.