Disney Recipe: ‘Ohana Bread Pudding

One of the most famous and well-known desserts in all of Walt Disney World is the ‘Ohana Bread Pudding a la mode topped with Caramel Sauce and Bananas from Disney’s Polynesian Resort. One of the ideal and steadfast dishes in all of Disney, and now you simply have to know how to make it at home.

That goes for those that visit Disney one time or 100 times a year.

Ohana menu

BREAD PUDDING

Ingredients

  • 5 eggs
  • 3 cups of whole milk
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup of sugar
  • 8 cups of ‘Ohana Breakfast Bread or french bread

Directions

1.) Mix eggs, milk, salt, nutmeg, and sugar in a bowl. Set bowl to the side.

2.) Cut your bread into medium (1.5-2 inches) pieces and place them on a cookie sheet pan. Place them in a 350 degree oven and bake the bread until lightly toasted, which is about 15 minutes.

3.) Remove bread from oven and place it into the mixture you set to the side.

4.) Grease a 10-inch cake pan and place the mixture into it. Bake in a 325 degree oven for one hour.

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BANANAS FOSTER SAUCE – Try to make while bread pudding is cooking.

Ingredients

  • 4 oz. brown sugar
  • 4 oz. sugar
  • 4 oz. corn syrup
  • 4 oz. unsalted butter
  • 1 tsp vanilla extract
  • 1 cup spiced rum
  • 1 cup heavy cream
  • 1 cup banana slices

Directions

1.) Mix sugar, brown sugar, butter, corn syrup, and 1/2 cup of the heavy cream in a large pan. bring the mixture to a boil and then slowly mix in the other 1/2 cup of the heavy cream while the mixture stays at a steady boil.

2.) Add in the cup of spiced rum and carefully flambe with a long-stemmed lighter. Let boil until the flame goes out.

3.) Candy will start to brown slightly so cook for three minutes and reduce to a summer while stirring with a high-heat spatula.

4.) Peel and slice bananas and add them to the sauce. Remove from heat and set aside, but serve warm.

 

To serve, place a scoop of vanilla ice cream on top of each portion of bread putting and pour the bananas foster sauce over the top of it all.

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