Yes yes, it’s another post highlighting yet another dessert. What can we say? We have a strong sweet tooth. A meal just isn’t complete without a sweet finish. This one takes us back to a road trip though. Just over a year ago, we celebrated Memorial Day on a weekend getaway in Santa Barbara. Our first night there we ate at the incredible Palace Grill–a charming, Cajun-style restaurant. After eating our meal, we tried their Louisiana Bread Pudding Soufflé for dessert. This delectable dish was a hot mix of bread budding with Grand Marnier, raisins and a whiskey cream sauce. It was so bomb we had to take a picture, which previously lived in our About section for a while. If you saw the excitement and anticipation in our eyes, you’ll know why this version had to be made.
We wanted to relive last summer’s experience at the Palace Grill by making our own Cajun-inspired bread pudding. Of course we had to have some kind of liquor in the dish! We wanted something reminiscent of the whiskey sauce, and dark rum immediately came to mind. What goes well with rum? Bananas of course. Brilliant! We poked around the web, bought a loaf of bread, and set off to make magic. And we were extremely pleased with how it came out. We must say, this recipe yielded a very large dessert, so be ready to share with a bunch of friends. Unexpectedly, this dessert was just as tasty cool as it was hot. Try it both ways. Regardless, you’ll be happy you tried it.
And while we’re at it, here’s a giveaway for you! Our friends at Snubbr are sponsoring today’s giveaway. Have a question or need advice on new products, appliances, vitamins, cookbooks–whatever!–the good folks at Snubbr will get you an answer. Speaking of cookbooks, all you have to do is leave a comment on this post about the cookbook that you want to add to your collection right now and why. The folks at Snubbr will choose the winner, and you’ll have the chance to pick any cookbook with a retail value up to $35 from any online retailer. It’s easy. Maybe you’ll pick one that has an awesome breading pudding? Let us know! You’ll have until Wednesday, July 14 at 11:59 pm PST to enter.
Bananas Fosters Bread Pudding with Custard Sauce and Banana Rum Sauce – Serves 12 to 14 (Adapted from Gumbo Pages)
12 cups cubed stale or dried bread
5 egg yolks
7 egg whites separated
5 1/2 cups half-and-half
1 3/4 cups sugar
1 tablespoon vanilla extract
2 bananas, mashed
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1/4 cup dark rum
1 cup raisins
2 bananas, sliced
1 cup evaporated milk
1 cup half-and-half
2 egg yolks
3/4 cup sugar
3 tablespoons corn starch
1 teaspoon vanilla extract
1/4 cup dark rum
4 tablespoons unsalted butter
1 cup brown sugar
1/4 cup dark rum
Dash of ground cinnamon
1/3 cup of above custard
1 cup pecans, chopped
1. Soak the raisins in the dark rum for at least one hour, then drain and set ingredients aside separately.
2. For the bread pudding, beat the egg yolks and sugar until pale, about 2-4 minutes. Mix in half-and-half, drained dark rum, vanilla, cinnamon, mashed bananas and beat until well combined.
3. In a a large, clean bowl, beat the egg whites to stiff peaks. Slowly fold the egg whites into the egg yolk mixture, then add the raisins and sliced bananas. Make sure you do not deflate the egg whites!
4. Place the bread pieces into a deep bowl, pour half of the egg mixture over the bread and let sit for 10 minutes. Top with remaining bread and eggs, then soak another 10 minutes.
5. Coat a 9″ x 12″ baking dish with 1 tablespoon of the melted butter. Add bread mixture into the dish, cover with foil and bake in a 350 degree preheated oven for one hour. Remove foil and bake until the center and edges set, about 15 minutes. Remove from the oven and drizzle the remaining melted butter on top.
6. As the pudding cools and sets, pour the sugar, corn starch and egg yolks into a heat resistant bowl and whisk until they become light and ribbony. Mix in the half-and-half, rum, and vanilla and whisk well. Set the bowl over a bit of simmering water in a pot and cook until thickened, and the sauce coats the back of a spoon, approximately 12-14 minutes. Stir constantly. Reserve 1/3 cup of the custard for the sauce.
7. Prepare the final rum sauce by melting the butter and brown sugar in a skillet over medium heat until the sugar has melted and dissolved. Carefully mix in rum and continue to heat. If desired, carefully tip the edge of the pan towards the stove flame and watch for a bit of a flare! Stir in the cinnamon followed by the custard sauce and pecans.
8. To assemble, place a pool of custard onto a dessert plate topped by a square of the bread pudding. Drizzle the rum sauce over the dessert to finish.
Click HERE for the printable recipe.