Other Sweet Treats · Uncategorized

Bringing the Bayou to You

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.


40 thoughts on “Bringing the Bayou to You

  1. Too late for a shot at a cookbook, but wanted to weigh in on this luscious dessert. I’d been thinking (dreaming) of a Bananas Foster bread pudding for weeks and weeks. I’m glad someone could stand the heat in their kitchen to light the oven. ; ) What a golden recipe!

  2. You used banana fosters and bread pudding in the same sentence. That should be outlawed. I do not even have to make this dish to know it will be incredible.

  3. Wow, this looks so good!!! So I’ve really wanted to get Steamy Kitchen’s cookbook!! It looks so yummy!! I love Asian food but have a hard time making it myself and her recipes look pretty easy!

  4. I really want ‘I Know How to Cook’ by Ginette Mathiot. It’s an amazing French cookbook that use to be the in every French kitchen in since it was published in the 1930’s. I want to learn the traditions of real French countryside cooking.

  5. Ooh boy, that looks like a winner. You came up with some awesome additions, love the two sauces.

    My mom lives in Santa Barbara, I’ll have to give that restaurant a try next time I visit.

    The next book on my cookbook wishlist: Charlie Trotter’s Seafood. He’s my hero. Thanks to the folks at Snubbr.


  6. There are so many cookbooks that I want to add to my collection: here are a few: The Pioneer Woman Cooks, Cake Pops, Whoopie Pies, Ad Hoc at Home…just to name some =)

  7. Unfortunately, there’s nothing light about this dessert. 🙂 Save it for those special occasions!

  8. The sauce on top looks like a little taste of heaven! I think I could eat that part with a spoon 🙂 Bread pudding is an artform and you guys have MASTERED it!!!! Yummmmmmm.

  9. Mmmmm! You’re reminding me that I haven’t made a nice dessert in a while now! This looks incredible… I’m a fan of bread pudding, but this one sounds a million times better than any other!

  10. Yup this would be the bomb. All that flavor explosion in one place. Amazing. Love the sauce. Can I bath in it??!! xo

  11. Hi, dishing duo. I think this is the best looking bread pudding recipe I have seen in a long time! Good for you. It is very enticing.

    Is this the light version?!? Just wonderin’….



  12. I can’t even remember the last time I had bread pudding that looked anywhere near as good as this! There are so many cookbooks I’d love to have but for the longest time, I’ve been wanting Amy Besa and Romy Dorotan’s Memories of a Philippine Kitchen. 😎

  13. One Cookbook I want to add to my collection is The Steamy Kitchen Cookbook by Jaden Hair. I don’t have any cookbooks in my collection that feature Chinese recipes. Being new to cooking chinese food, I wanted to start out with something I could do, without getting overwhelmed.

  14. Gorgeous. You never have to apologize for featuring dessert, especially when it is bread pudding. I’m generally all about chocolate desserts, but the one I make an exception for is bread pudding as I love it so much!

  15. As soon as I saw the pic of the cake I was reminded of a dessert I had in a restaurant in New orleans back in 2003…I still salvate thining of it. it was a bana foster’s cheese cake. This just looks so yummy too.

    For the giveaway…definitely the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking…that is too intriguing!

  16. Yikes…so wonderful:) Did I ever mention that my Dad is a retired Cajun Chef:) Love this kind of recipe… I have 2 favorites (Quickies Morning Noon & Night) because there are an amazing array of dishes that can be repaired in a short time for people who have limited time but still want something fantastic on the dinner table. And Drick’s Grits to Guacamole, if you want Cajun delights you will most certainly find them here….
    Oh and yours if you will make it into a cookbook:)

  17. My oh lordy My! Is this ever a show stopper!! It sounds and looks incredibly delicious! Rum and banans, bananas and rum..oh yes, speaking my language!

  18. This is a heavenly re-creation! Micaheal Symon’s cookbook is on my wish list – I’ve been seeing some mouth-watering recipes around the blogosphere!

  19. I LOOOVE bread pudding! And after eating an amazing Bananas Foster Sundae at Tar Pit on Friday night, Bananas Foster too! I might just die of happiness eating this dessert. 🙂

    As far as the cookbook, maybe America’s Test Kitchen? Cathy from Gastronomy Blog LOOOVES it and that means it must be a winner!

  20. Your post takes me back to my visit to New Orleans. Such a great food city! I’d love getting John Besh’s cookbook My New Orleans because I loved dining at his restaurant (August) and fell in love with his city.

  21. Love the recipe for Bananas Foster Bread Pudding. I to have an extreme sweet tooth and love trying new recipes to satisfy that sweet tooth. Thanks for sharing!

  22. Hey Duo…I would love to try the William Sonoma ‘the Weeknight Cook-Fresh & Simple Recipes for good everyday food. I’m always looking for new, quick and easy ideas for dinner during the week. Thanks for having this contest!

  23. Love Banana Fosters…love bread pudding! Putting them together. Yum city. Anything with dark rum is always good right!!

    One of the things our family looks forward to in the winter is Gumbo and all that it comes with. Southern food, need I say more 🙂

  24. You have officially ruined my diet. And now I have to make this. Immediately. I adore a good bread pudding but this one looks beyond good.

    I’m having a Snubbr giveaway too!

    I think the cookbook I would want is Good To The Grain by Kim Boyce. I’ve been drooling over all of the recipes from it that Heidi over at 101 Cookbooks has posted and don’t think I can live without it much longer.

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