Bananas foster bread pudding with caramelized banana ice cream

Peel and slice the bananas.

In a hot pan add butter and brown sugar; lay the bananas flat side down and cook on medium heat 3 to 4 minutes for even caramelization.

Off the heat, add the dark rum, then reduce about 2 more minutes until the caramel is slightly thickened. Make a few extra bananas for garnish.

Remove the bananas. Stir the rum caramel into a pot with the cream, brown sugar and a pinch of salt and bring to a simmer.

Whisk a few tablespoons of the hot cream into the egg yolk for about a minute, then whisk the tempered yolk back into the pot.

Chill the ice cream base in the fridge, or freezer if in a hurry, 30 minutes to an hour, to about 40F.

Dice stale bread (or a baguette or French loaf) large and put it in a medium mixing bowl.

Whisk milk, one whole egg, brown sugar, a pinch of salt and a splash of dark rum.

Slowly add the custard to the bread until absorbed: soaked but not dripping. Add the allspice.

Top the skillet of caramelized bananas with the soaked bread and bake at 400F for 25 to 30 minutes; it will puff up.

Meanwhile get the chilled ice cream going, then put it back in the freezer to set.

When golden brown, pull from the oven and flip out of the pan.

Cut into portions; top with the ice cream, a drizzle of banana rum caramel and more caramelized bananas.

Variation: finish with a flambé of dark rum at the table.