Bananas Foster and bread pudding are two of the most popular desserts in New Orleans. So in honor of the over-the-top nature of Mardi Gras season, we decided to take a more-is-better approach and combine them into one.
The dessert would be equally delicious topped with a scoop of butter pecan ice cream.
BANANA BOURBON BREAD PUDDING
Start to finish: 1 hour
Makes 16 servings
For the bread pudding:
1 loaf (about 14 ounces) banana bread, cubed
4 cups (8 ounces) cubed French or Italian bread
2 very ripe bananas, mashed
1 cup sugar
3 cups milk, hot
1 teaspoon vanilla extract
1/2 teaspoon ground allspice
1/2 cup pecans, toasted and chopped
For the bourbon hard sauce:
1/2 cup (1 stick) butter, softened
2 cups powdered sugar, sifted
1/4 cup bourbon
Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray.
On a rimmed baking sheet, arrange the cubed banana and French or Italian breads in an even layer. Bake for 10 to 15 minutes, or until lightly toasted. Set aside.
In a large bowl, whisk together the mashed bananas, eggs and sugar. While whisking, pour in the hot milk, then add the vanilla and allspice. Gently mix in the toasted bread cubes and pecans, then spoon the mixture into the prepared pan. Bake until puffed and cooked through, about 25 to 35 minutes.
Meanwhile, prepare the sauce. In a medium bowl, use an electric mixer to beat the butter until smooth and soft. Add the powdered sugar and beat until well incorporated. Add the bourbon and stir until smooth. Set aside.
When the bread pudding has finished baking, dollop the hard sauce over the surface, spreading it as necessary to allow it to melt evenly over the surface. Serve the bread pudding warm.