For the bread pudding: Mix egg yolks with sugar
and beat until light yellow. Add milk, liquors, extracts, cinnamon
and the mashed bananas, mixing well.
In a mixer, beat the seven egg whites until stiff peaks from,
then fold into the egg yolk mixture. Add the raisins and the sliced
bananas, folding them in gently and being careful not to deflate
the egg whites.
Place the stale bread pieces into a large bowl,
then pour half of the egg mixture over and mix well. Let soak for
at least 10 mintues, then add the other half, and soak another
10 minutes.
Melt 1 tablespoon of butter and use it to coat
a 9" x 12" baking dish. Pour the bread mixture into the dish, then
cover with foil and place into a bain marie (or water
bath -- put the dish into a roasting pan and pour hot water into
the roasting pan until its about 2/3 the way up the side of the
baking dish). Bake at 350*F for one hour. Remove foil, then finish
baking until the center is set, about 15 more minutes (or longer
if necessary). Glaze the top of the pudding with 1 tablespoon of
butter while it's still hot.
For the custard sauce: Beat the
egg yolks and sugar together until light yellow, then add the milk
and mix well. Make a slurry with the corn starch and 3 tablespoons
cold water, mix until dissolved, then add the corn starch slurry,
extracts and liquors. Cook in a double boiler until thickened,
and the sauce coats the back of a spoon.
For the Bananas Foster sauce: Melt
the butter, add the brown sugar and cook over medium heat for 4
to 5 minutes until the sugar has melted and dissolved. Add the
liquors, heat until warm and carefully ignite. Stir constantly
and toss a few pinches of cinnamon into the flames (it'll sparkle
beautifully), then add the custard sauce and the pecans; cook for
1 minutes.
Assembly: Slice the pudding into
individual serving. Place a pool of custard sauce onto a dessert
plate and place a slice of bread pudding in the middle. Drizzle
liberally with the Bananas Foster Sauce. You may additionally garnish
with a dollop of Creme Chantilly and a sprig of mint.
