IE 11 is not supported. For an optimal experience visit our site on another browser.

Bread Pudding with Banana Sauce

SERVINGS
Serves 12 Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 12 Servings
RATE THIS RECIPE
(0)

Ingredients

Bread Pudding
  • 11 eggs
  • 1 33/100 cup sugar
  • 1 quart whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 24 slice french bread (baguettes)
Banana Sauce
  • 11 eggs
  • 1 33/100 cup sugar
  • 1 quart whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 24 slice french bread (baguettes)
  • 1 pound salted butter
  • 1 pound light brown sugar
  • 4 pound bananas
  • 1/2 cup Praline Liqueur

Preparation

Baking Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, sugar, milk, vanilla, and cinnamon and whip until well blended.

In a non-stick oversized muffin pan (for 12) place two slices of the bread into each muffin hole.

Pour the egg and milk mixture into each muffin hole.

Allow the bread to absorb the mixture, and repeat the process until the bread is saturated and the muffin hole is full (it may take 3 or 4 fillings to totally saturate the bread and fill the hole).

Bake the pudding mixture for 35 minutes or until the pudding has turned golden and is set in the pan.

While the pudding is in the oven, melt the butter in a 2-quart saucepot over medium heat.

Add the light brown sugar to the melted butter, whisking over the heat until smooth.

Slice the bananas and add to the sauce.

Lastly, add the praline liqueur to the sauce and keep warm.

When the pudding is finished, remove from the oven and allow it to sit for about 15 minutes.

Invert the muffin pan to remove the puddings.

Place each on the center of a plate and ladle the sauce onto the pudding.

Tips:

While many Creoles enjoyed opulent lifestyles, they were also known for their industrious, thrifty ways.

Stale bread was saturated with custard and spices and sometimes nuts and fruit before it was reincarnated as a dessert.

This version pairs the baked bread pudding with a banana caramel sauce.