
Nothing screams a decadent Sunday brunch like Three Monks and a Duck's rendition of a banana split. This sweet breakfast dish is made up of a rich pineapple bun bread pudding with caramelized banana, tapioca pearls, coconut ube sauce and a scoop of ube ice cream!
Note: You can find ube food products at most Asian grocery stores.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @threemonksandaduck!
Method
Bread Pudding 6 Steps
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Step 1
Preheat oven to 350 degrees Fahrenheit.
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Step 2
Combine sugar, milk, eggs, vanilla and cinnamon in a bowl -- whisk.
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Step 3
Coat 12” x 6” baking pan with cooking spray and place bread in pan.
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Step 4
Pour custard mixture over bread and allow to soak for 10 minutes.
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Step 5
Cover with foil and bake for approximately 75 minutes.
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Step 6
Remove the foil and bake for an additional 15 minutes.
Tapioca Ube Sauce 2 Steps
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Step 1
Cook tapioca in boiling water with a pinch of salt for 5 minutes. Strain.
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Step 2
Slowly simmer coconut milk with sugar and ube concentrate over medium-low heat. Add cooked tapioca and remove from heat.
Ube Ice Cream 4 Steps
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Step 1
Whip cream until medium stiff peaks form, set aside.
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Step 2
In a large bowl combine condensed milk, ube jam, ube extract and vanilla extract.
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Step 3
Fold in cream until incorporated.
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Step 4
Transfer to a freezer safe container and freeze overnight.
Assembly 6 Steps
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Step 1
Split one banana per portion of bread budding.
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Step 2
In a non-stick pan, sear banana in oil on each side until golden brown.
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Step 3
Cut bread pudding into 2" x 6" portions and place on desired plate.
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Step 4
Place caramelized banana on top.
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Step 5
Pour tapioca ube sauce on top.
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Step 6
Finish with a scoop of ube ice cream.