Banana Bread Pudding


After two days of main dishes, Chef Landry gave us the most delicious final course: dessert! Hear his tantalizing revelation with Tonia by clicking on the photo below.

Banana Bread Pudding
  • 11 eggs
  • 1 1/3 cups sugar
  • 1 quart whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 inch slices of French bread (baguettes)
  • 1 pound salted butter
  • 1 pound light brown sugar
  • 4 bananas
  • 1/2 cup Praline Liqueur
Preheat the oven to 350° F. 
In a large mixing bowl, combine eggs, sugar, milk, vanilla, and cinnamon and whisk until well blended. 
In a nonstick oversized muffin pan (for 12) place two slices of the bread into each muffin cup.  Pour the egg and milk mixture into each muffin hole. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it may take 3 or 4 fillings to totally saturate the bread and fill the hole). 
Bake the pudding mixture for 35 minutes or until the pudding has turned golden and set in the pan.
While the pudding is in the oven, melt the butter in a 2-qt saucepot over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce and add the Praline liqueur. Keep the sauce warm.
When the pudding is baked, remove from the oven and allow it to sit for fifteen minutes to cool. Invert the muffin pan to remove the puddings. Place each on the center of a plate and ladle the sauce onto the pudding.
Serve immediately.
Serving Size
Serves 12

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