Friday, December 17, 2010

The Union of Two Classic New Orleans Desserts

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!


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.


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!