Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com. I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D
- 4 loaves French bread, 1 foot long
- 1 quart heavy cream
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups sugar
- 3 cups light brown sugar
- 12 egg yolks
- 3 bananas
- 1 cup rum
- 1⁄2 teaspoon ground cinnamon
- 4 tablespoons vanilla extract
- fresh mint, for garnish
- 4 1⁄2 cups unsalted butter
- 4 1⁄2 cups dark brown sugar, packed
- 3 teaspoons ground cinnamon
- 2 1⁄4 cups golden rum
- 2 1⁄4 cups banana liqueur
- 8 bananas, sliced lengthwise and in half
- Slice French bread and dry in a 200F oven for 20 minutes.
- Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
- Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
- Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
- Be sure to flatten all of the lumps.
- Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
- Remove foil and bake for an additional 20 minutes, or until golden brown.
- Set aside to cool.
- Foster Sauce:.
- Melt butter in a sauce pot.
- Add the brown sugar and cinnamon and mix well.
- Add the rum and ignite.
- Allow the flames to subside.
- Then, stir in the banana liqueur.
- Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
- To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
- Top warm bread pudding with Foster sauce and garnish with mint leaves.