A Passion for Baking but I made enough changes to the original recipe that I'm calling this one my own invention. The real inspiration for this was from a Bananas Foster Bread Pudding I tried when my niece and I had lunch at Angeline's Louisiana Kitchen in Berkeley last month. I was already predisposed to like it because ever since I went to New Orleans, I've developed a fondness for Bananas Foster. And I've had a love affair with bread pudding for some time so the two married together in the same dessert? You know it had to be good. And it was. I haven't yet tried to recreate an actual Bananas Foster bread pudding but I thought I'd play with Marcy Goldman's recipe and see what I could come up with.
6 large eggs, lightly beaten
3/4 cup sugar
1/4 cup brown sugar, firmly packed
1/2 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup all-purpose flour
1/8 teaspoon salt
1 3/4 cups whole milk
1 1/4 cups heavy cream
1/3 cup caramel
1 large overripe banana, mashed
- Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray.
- In a large mixing bowl, place bread chunks. In a separate bowl, beat eggs and add sugars to form a paste. Whisk in melted butter, vanilla, cinnamon, baking powder, flour and salt. Gradually add milk and heavy cream, whisking to maintain a smooth mixture.
- Stir in 1/3 cup caramel and mashed banana. Whisk, or with an electric mixer, beat mixture until smooth. It's okay for the banana to be a little chunky in the custard. Pour over bread and let stand 10 minutes or so to absorb. Spoon into prepared pan.
- When ready to bake, preheat oven to 350 degrees F.
- Bake until firm to touch, about 45-50 minutes, and golden brown on top.
4 tablespoons butter
1/2 cup brown sugar, firmly packed
2 large bananas, firm and yellow with brown spots on the skin (you don't want it too overripe), sliced in 1/4" - 1/3" slices
- Melt butter and brown sugar in a shallow saucepan.
- Add banana slices and saute over low heat until bananas have softened and caramelized but aren't overly mushy.
- Spoon on top of squares of bread pudding and serve immediately.