慢炖锅福斯特香蕉面包布丁

慢炖锅福斯特香蕉面包布丁

Ingredients

  • 3个中等大小的熟香蕉
  • 8个大鸡蛋
  • 3杯(750毫升)牛奶
  • 2杯(473毫升)红糖
  • 1汤匙(15毫升)香草精
  • 2茶匙(10毫升)肉桂粉
  • 1个(20盎司/570克)法式面包条,切成1英寸(2.5厘米)块
肉桂黄油甜酱
  • 3/4杯(180毫升)黄油,软化
  • 1 2/3杯(395毫升)精制砂糖
  • 2汤匙(30毫升)淡朗姆酒或牛奶
  • 1茶匙(5毫升)肉桂粉
  • 盐少许

Directions

  1. 在食品料理机搅拌碗中把香蕉和鸡蛋打成糊。
  2. 向慢炖锅内胆中喷洒烹饪喷雾油,将内胆放入在慢炖锅底座中。
  3. 向内胆中倒入香蕉混合料。边搅拌边加入牛奶、红糖、香草和2茶匙(10毫升)肉桂粉直至混合均匀。
  4. 拌入小面包块,直至面包全部裹上酱汁。
  5. 盖上盖子,并以高档慢炖2 1/2至3小时,或以低档慢炖5 1/2至6小时。
  6. 可搭配肉桂黄油甜酱一起食用。
  7. 制作肉桂黄油甜酱:用台式搅拌机,在小搅拌碗中将黄油打成奶油状。慢慢加入精制砂糖、朗姆酒,1茶匙(5毫升)肉桂粉和盐,搅拌直至充分混合。
份量:12-14

测试厨房小贴士:

  • 剩余的肉桂黄油甜酱,配煎饼、华夫饼干或法式吐司食用,非常美味。如果不加肉桂黄油甜酱,可以代以撒1茶匙的精制砂糖和1/4茶匙(1.2毫升)的肉桂粉混合料。

RECIPE TAGS

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