| The Pudding: | |
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Preheat oven to 300° F |
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Put 6-cups bite-sized pieces of day-old French bread in a 9x12x2-in. baking pan and set aside |
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In a blender or food processor, blend 3 large eggs, 3 cups milk, 2/3-cup sugar, 2 large ripe bananas, 1-tbs. ground cinnamon, 1/4-tsp. ground nutmeg, 1/2-tsp. vanilla until smooth |
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Pour mixture over French bread pieces, fold in 1/2 cup ea. seedless raisins and roasted pecans and let mixture set for 20 minutes |
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Top with 3-tbs. unsalted butter cut in small pieces |
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Cover pudding with aluminum foil and place pan into larger pan. Add warm water to depth of 1 in. in larger pan. Bake 1 hour. Remove foil and bake uncovered for 15 minutes or until set |
| The Cream: | |
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In a deep, medium bowl, whisk 3/4-cup heavy whipping cream just until it begins to thicken. Add 1-tbs. sugar and 1/4-tsp. vanilla. Continue whisking until soft peaks form. Cover and chill. |
| The Sauce: | |
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Heat a large sauté pan over low heat. Add 2/3-cup unsalted butter at room temperature, 1/2-cup packed light brown sugar, 6 large ripe bananas quartered, 1-tsp. ground cinnamon and 1/4-tsp. ground nutmeg. |
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Moving skillet back and forth, cook until butter and sugar become creamy and bananas begin to soften (about 1 minute) |
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Remove skillet from heat and add 3-tbs. dark rum and 2-tbs. banana liqueur (optional). Return pan to heat, tilt, avert face, light liquid with long match, shake skillet until flames subside. Add 1/2-tsp. vanilla, remove from heat, and keep warm. |
| To Serve: | |
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Place a large scoop of bread budding in the middle of each plate or bowl. |
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Place 2 slices of banana on each plate and top with about 3-tbs. of sauce. |
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Spoon whipped cream over pudding and serve immediately. |
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Makes 12 portions. |
Recipe reproduced, with permission, from Great Chefs: the Louisiana new Garde by Nancy Ross Ryan with Chad Patterson, Great Chefs Publishing
For information or to order Great Chefs: the Louisiana new Garde, call 1-800-321-1499 or write to Great Chefs Publishing, P.O. Box 56757, New Orleans LA 70156