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A decadent New Orleans-inspired dessert combining classic bread pudding with bananas foster sauce for an irresistible comfort dessert.
Essential Ingredients:
- Challah bread: Creates perfect texture
- Ripe bananas: Natural sweetness
- Brown sugar: Makes caramel sauce
- Heavy cream: Adds richness
- Rum extract: Traditional flavor
- Warming spices: Cinnamon, nutmeg, cloves
Detailed Instructions:
- Prepare Pudding Base
- Cut bread into cubes
- Mix custard ingredients
- Soak bread thoroughly
- Chill minimum 1 hour
- Bake Pudding
- Transfer to baking dish
- Cover with foil
- Bake until set
- Test with knife
- Make Foster Sauce
- Melt butter with sugar
- Add spices gradually
- Stir in cream
- Cook until thickened
- Finish and Serve
- Add bananas to sauce
- Pour over pudding
- Serve warm
- Top with ice cream
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The key is allowing proper soaking time - it creates the perfect custardy texture.
Storage Tips:
Keeps 5 days refrigerated. Freezes well up to 2 months.
Perfect Pairings:
Serve with vanilla ice cream or whipped cream.
Chef's Tips:
- Cut bread uniformly
- Use room temperature eggs
- Stir sauce constantly
- Check doneness carefully
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Years of dessert making taught me that proper bread preparation and careful sauce monitoring creates the perfect bread pudding experience.
Frequently Asked Questions
- → Why chill bread mixture?
- Allows bread to fully absorb liquid for better texture.
- → Best bread to use?
- Challah ideal. Brioche works well too.
- → Make ahead tips?
- Make pudding ahead, prepare sauce fresh.
- → Real rum instead?
- Can use 1 tablespoon dark rum for extract.
- → Banana ripeness?
- Use ripe but firm bananas for best texture.