by Karin Calloway
What do you get when you cross two New Orleans dessert favorites? You get Bananas Foster Bread Pudding, a sweet, decadent dessert that is a real crowd pleaser.
The recipe is literally the combination of my favorite Bananas Foster and bread pudding recipes. The Bananas Foster recipe is simmered on the stove, the bread pudding is prepared and poured into a baking dish and then the banana mixture is swirled into the bread pudding. The whole is baked and served piping hot with a scoop of vanilla ice cream. What could be better than that?
Heat the butter in a large nonstick skillet over medium-high heat. Add the brown sugar and cinnamon and stir until dissolved and smooth. Add the bananas and cook until the bananas begin to fall apart, about 4 minutes. Remove from the heat and stir in the banana liqueur and rum. Set aside to cool.
Preheat oven to 350 degrees F. Whisk the eggs, sugar, vanilla, nutmeg and cinnamon together in a large bowl. Whisk in the milk, until well blended. Add the bread cubes, folding in and pressing down to absorb the liquid. Set aside for 15 minutes, patting the bread down into the liquid occasionally.
Pour the bread pudding mixture into a greased 9x13-inch baking dish. Spread the Bananas Foster over the top, swirling it into the bread pudding mixture. Bake, uncovered, for 1 to 1 1/2 hours, until puffed and slightly browned on the top. Remove from oven. Serve with the vanilla ice cream.
Makes 10 to 12 servings.
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Hurricanes may have changed the landscape of the state, but the culinary traditions of Louisiana cannot be rocked. Cajun and Creole cuisine are among my favorites.