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Bread Pudding with Banana Sauce TheWorldWideGourmet.com

Flavors of Louisiana

Total time: 30 to 60 min

Preparation time : 10 minutes
Cooking time : 35 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:240.4 kcal

Proteins:4.2 g

Fats:11.3 g

Carbohydrate:31.8 g

Fibers:1.1 g

Sugar:21.1 g

Cholesterol:82.8 mg

Sodium:198.1 mg

Calcium:61.1 mg

Energy:1754 kcal

Proteins:31 g

Fats:82.1 g

Carbohydrate:232 g

Fibers:7.8 g

Sugar:153.7 g

Cholesterol:604 mg

Sodium:1445.6 mg

Calcium:445.6 mg

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INGREDIENTS

For 12 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

11

large eggs

330

ml

granulated sugar

1000

ml

while milk

5

ml

vanilla extract

5

ml

ground cinnamon

24

cm / 4 inch slices of french bread (baguette)

**Banana sauce

450

g

salted butter

450

g

light brown sugar

4

bananas

125

ml

praline liqueur

METHOD

  1. Preheat the oven to 180 °C / 350? F.
  2. In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended.
  3. In a nonstick oversized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup.
  4. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup).
  5. Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.

The banana sauce

  1. While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat.
  2. Add the light brown sugar and whisk over the heat until smooth.
  3. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.

Finishing

  1. When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool.
  2. Invert the muffin pan to remove the puddings and expose the custard.
  3. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.

CHEF'S NOTES

There was a time when the dessert was often overlooked at Galatoire’s. Our patrons were prone to eat and drink heartily throughout the savory portions of their meals and seemed to regard our desserts as little more than adequate supports for celebratory candles.

This simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pain perdu, or “French toast."

If you do not have an oversized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.



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