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This mouthwatering New Orleans treat blends soft bread pudding with sweet banana sauce for a comfort food that'll make your taste buds dance.
Key Ingredients:
- Challah bread: Gives that dreamy softness
- Ripe bananas: Adds natural sugar kick
- Brown sugar: Forms that yummy sauce
- Heavy cream: Makes everything luxurious
- Rum extract: Brings that classic taste
- Warming spices: Cinnamon, nutmeg, cloves
Step-by-Step Guide:
- Prepare Pudding Base
- Slice bread into chunks
- Combine custard components
- Let bread soak completely
- Rest for at least 1 hour
- Bake Pudding
- Move to oven-safe dish
- Top with aluminum foil
- Cook until firm
- Check with knife tip
- Make Foster Sauce
- Combine butter and sugar
- Mix in spices bit by bit
- Add cream slowly
- Simmer until thick
- Finish and Serve
- Toss bananas into sauce
- Drizzle over bread pudding
- Enjoy while hot
- Add a scoop of ice cream
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Giving the bread enough time to soak makes all the difference for that super moist, custardy result.
Keeping It Fresh:
Stays good in the fridge for 5 days. Can be frozen for up to 2 months.
Tasty Companions:
A scoop of vanilla ice cream or dollop of whipped cream makes it even better.
Pro Pointers:
- Same size bread pieces
- Eggs at room temp
- Never stop stirring the sauce
- Be thorough when testing if it's done
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I've made desserts for years and learned that getting the bread just right and watching your sauce like a hawk will give you the bread pudding everyone raves about.
Frequently Asked Questions
- → What’s the chilling step for?
- Gives bread time to soak liquid, so it's not dry.
- → Which bread works best?
- Challah is perfect. Use brioche if needed.
- → Any prep tips?
- Make the base early, but cook the sauce fresh.
- → Can rum replace extract?
- Yes, use 1 tbsp dark rum instead.
- → How ripe should bananas be?
- Pick ones that are ripe but not mushy.