Another Fantastic NOLA Dessert!
BANANA BREAD PUDDING WITH BANANA RUM SAUCE
This wonderful dessert was invented by Chef Frank Brigtsen of Brigtsen's Restaurant in New Orleans. It is a fusion of two of the most iconic desserts of the Crescent City: Bananas Foster and Bread Pudding. Thank you Gumbopages.com for sharing it with the World. Note: Instead of day-old French bread, I used day-old brioche.
BANANA BREAD PUDDING
6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 Tbsp sugar
2 large very ripe bananas
3/4 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 Tbsp unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a 9x12x2 inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter. Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking unti soft peaks form. Cover and chill.
BANANA RUM SAUCE
2/3 cups unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsp dark rum
2 Tbsp banana liqueur
1/2 tsp pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm. To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately.
This wonderful dessert was invented by Chef Frank Brigtsen of Brigtsen's Restaurant in New Orleans. It is a fusion of two of the most iconic desserts of the Crescent City: Bananas Foster and Bread Pudding. Thank you Gumbopages.com for sharing it with the World. Note: Instead of day-old French bread, I used day-old brioche.
BANANA BREAD PUDDING
6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 Tbsp sugar
2 large very ripe bananas
3/4 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 Tbsp unsalted butter
3/4 cup heavy whipping cream
Preheat the oven to 300F. Put the French bread pieces into a 9x12x2 inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter. Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set.
In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking unti soft peaks form. Cover and chill.
BANANA RUM SAUCE
2/3 cups unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsp dark rum
2 Tbsp banana liqueur
1/2 tsp pure vanilla extract
Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm. To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately.
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