Bread Pudding With Banana Sauce

Name: Bread Pudding With Banana Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 11 large eggs; 1 1/3 cups granulated sugar; 1 quart while milk; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; French bread (baguette); 1 lb salted butter; 1 lb light brown sugar; 4 bananas; 1/2 cup praline liqueur (or light or gold rum)

Submitted by Brookelynne26

"From Galatoire's restaurant in New Orleans. 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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Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 12

ingredients

11 large eggs
1 ¹⁄₃ cups granulated sugar
1 quart while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
French bread (baguette)
1 lb salted butter
1 lb light brown sugar
4 bananas
¹⁄₂ cup praline liqueur (or light or gold rum)

directions

Preheat the oven to 350˚ F.
In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan, place 2 slices of the bread into the bottom of each muffin cup. 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). 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-quart saucepan 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. Reduce the heat to low to keep the sauce warm.
When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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