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
3 eggs
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
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.