Recipe Database
Bananas Foster Bread Pudding
Bananas Foster Bread Pudding
2 sticks of butter
1 1/2 c of light brown sugar
3/4 tsp cinnamon
6 firm bananas
1/2 c rum
4 lg eggs(lightly beaten)
3 cups cream
1 c milk
1 tsp pure vanilla extract
6 c 1/2 inch cubes day old French bread

Preheat oven to 350. Butter a 10x14 inch pan and set aside. Melt the rest of the butter in a large skillet over medium heat. Add 1 cup of the brown sugar and cinnamon, cook until the sugar melts.Add the bananas cook until the bananas start to soften.carefully add the rum and shake to flame the pan. remove from the heat and let cool. In a large bowl whisk together the eggs,1/2 c brown sugar,cream and milk. add the bread and let soak 10 mins. Pour in 3/4 of the banana mixture. Pour the whole mixture into your baking dish. Bake for 50 min to 1 hour until firm. Scoop out a big piece onto a plate and then top with the rest bananas and serve.

Performed by Executive Chef Fred Genovese at Distinctive Vacuums and honor of Executive Chef Tommy DiGiovanni (Executive Chef for Arnaud's)who performed a FABULOUS Bananas Foster on the balcony of Arnaud's overlooking Bourbon St during Mardi Gras 2006.