Two quintessential New Orleans desserts are bread pudding and bananas foster. Over the years, I have tweaked a recipe for bananas foster bread pudding given out at a local chef's charity event 10 years ago. I serve the warm pudding with a scoop of cold vanilla ice cream both topped with the warm sauce. It is a real crowd-pleaser!
BANANAS FOSTER BREAD PUDDING
1 loaf stale French bread, broken
3 cups whipping cream
4 eggs
2 cups sugar
½ lb. Butter, melted
1 cup cream de banana
4 bananas, cut up
2 cups chopped pecans
1 tblsp. Cinnamon
2 tblsp. Vanilla
Combine all ingredients and let stand until all liquid is absorbed by the broken stale bread. Place in buttered 9 x 12 pan. Sprinkle with cinnamon. Cook in 350 degree pre-heated oven for 1 hour and 15 minutes.
SAUCE
¼ lb. Butter
2 cups dark brown sugar
4 oz. Cream de banana
4 oz. Dark rum
Melt butter and add brown sugar to form a creamy paste. Let mixture caramelize over heat for 2 to 4 minutes. Stir in cream de banana and rum. Stir mixture for 2-4 minutes. Pour over bread pudding and vanilla ice cream.
Bon appetit!
