The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.
shared at the event by Joelen
inspired by this recipe & adapted from here
4 loaves – French bread, each 1’ long
1 qt – Heavy cream
1 ½ C – Whole milk
1 ½ C – Sugar
3 C – Light brown sugar
12 ea – Egg yolks
3 ea – Bananas
1 C – Rum
½ t – Ground cinnamon
4 T – Vanilla extract
Fresh mint for garnish
Slice French bread and dry in a 200° oven for 20 minutes. Combine remaining pudding ingredients in a large container and blend well with a hand mixer. Thinly slice dried French bread and place in an 8” x 10” x 2” pan. Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy. Be sure to flatten all of the lumps. Cover pan with foil and bake at 300° for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool.
4 ½ C – Unsalted butter
4 ½ C – Packed dark brown sugar
3 t – Ground cinnamon
2 ¼ C – Golden rum
2 ¼ C – Banana liqueur
8 – Bananas, sliced lengthwise and in half
Melt butter in a saucepot. Add the brown sugar and cinnamon and mix well. Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur. Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
To Serve: Cut bread pudding into 3 ½” x 3 ½” squares. Top warm bread pudding with Foster sauce and garnish with mint leaves.
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