Bread pudding, banana foster style

In terms of desserts, one of the most popular ones in New Orleans is bread pudding.  While living there, I tried a lot of them  and no matter how much the restaurant or home cook claimed that theirs was different and I’d like it…I didn’t.  I became the bread pudding hater of the South.  People would shake their heads and sadly proclaim that I didn’t know what was good, and it must be my Yankee connection that prevented me from truly enjoying one of the finer things in life.

I still hated bread pudding, no matter who made it, no matter what sauce was used with it.

They’d die if they knew the first bread pudding I ever actually liked was a grocery store bread pudding from a Winn Dixie in Ocean Springs.  Sad, huh?  Even so, it was this, along with a case of too-much bread on hand, inspired me to try making a bananas foster (one of my favorite flavor combinations) bread pudding.

It was a hit.  Nobody knew that I had never made the formerly despised bread pudding before in my life–I didn’t feel a need to let them in on that secret!  It’s rich, it’s filling, it’s stick-to-your-ribs too.

Bananas Foster Bread Pudding

  • 6 c. bite sized bread pieces (I used a mixture of whole wheat and white bread)
  • 3 very ripe large bananas
  • 1 c. sugar
  • 1 c. milk
  • 4 eggs
  • 1 tbsp. cinnamon
  • 2 tsp. vanilla

Peel bananas and break them into small chunks.  Add sugar, and beat with mixer on low until liquid.  Add cinnamon and eggs and beat until well combined.  Add milk, and beat again.  Stir in (with a spoon or spatula) bread.  Pour into buttered casserole dish.  Bake for 45-60 minutes at 300 degrees F. or until knife inserted in center comes out clean.  Remove from oven and top with cinnamon caramel sauce.  Makes 12-16 servings.

Cinnamon Caramel Sauce

  • 1 stick butter
  • 1 c. (packed) brown sugar
  • 1 tsp. cinnamon

Melt butter in small saucepan over medium heat.  Add brown sugar and cinnamon, and stir with wooden spoon to combine.  Continue stirring and bring to a boil, stirring continuously.  Remove from heat, pour over bread pudding, and spread evenly with wooden spoon.  Let cool 10-15 minutes before serving.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Breads, Desserts, Easy, Recipes, Southern and tagged , , , , , , , . Bookmark the permalink.

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