Real Recipes From Real Home Cooks ®
White Chocolate Bread Pudding with Bananas and Rum Sauce
"This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale...."
INGREDIENTS
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This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas. This recipe fi
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SERVES 8
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INGREDIENTS
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FOR THE BREAD PUDDING
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4½ cups milk
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20 tbsp. unsalted butter
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1 cup sugar
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2 tsp. vanilla extract
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1 tsp. freshly grated nutmeg
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¼ tsp. kosher salt
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12 oz. stale country white bread, cut into ½" cubes (about 8 cups)
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6 oz. white chocolate, roughly chopped, plus more for garnish
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½ cup toasted slivered almonds
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8 eggs
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1 cup flour
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2 cups panko bread crumbs
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FOR THE RUM SAUCE AND BANANAS
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1½ cups sugar
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1 cup heavy cream
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4 tbsp. unsalted butter, cubed
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2 tbsp. dark rum
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½ tsp. fresh lemon juice
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½ cup turbinado sugar, such as Sugar In the Raw
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4 bananas, halved lengthwise and then halved crosswise
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