Bread pudding is a famous dessert in the French Quarter of New Orleans. Marais adapts their recipe from Dickie Brennan’s steakhouse in New Orleans. Bread Pudding
Slice French bread and dry in a 200 degrees F 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-inch 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 degrees F for 2 1/2 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.
Foster Sauce
Melt butter in a sauce pot.
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 1/2 x 3 1/2-inch squares.
Top warm bread pudding with Foster sauce and garnish with mint leaves.
Ingredients
Bread Pudding
- 4 loves French bread, 1 foot long
- 1 quart heavy cream
- 1 1/2 cups whole milk
- 1 1/2 cups sugar
- 3 cups light brown sugar
- 12 egg yolks
- 3 bananas
- 1 cup rum
- 1/2 tsp ground cinnamon
- 4 Tbsp. vanilla extract
- Fresh mint for garnish
Foster Sauce
- 4 1/2 cups unsalted butter
- 4 1/2 cups dark brown sugar, packed
- 3 tsp. ground cinnamon
- 2 1/4 cups banana liqueur
- 8 bananas, sliced lengthwise and in half
