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OVG Guide Widget 1

Gerard Maras' Banana Bread Pudding with Caramel Sauce

New Orleans Cooking Experience
Gerard Maras' Banana Bread Pudding with Caramel Sauce

Banana Bread Pudding

• 8 eggs
• 1 large loaf po boy loaf, cut in 3/4' slices
• 1/2 cup sugar
• 3 cups cream
• 2 cups milk
• 1 teaspoon vanilla
• 1/4 pound butter
• 1 ripe banana
• 1/2 teaspoon salt

Method of Preparation:
Cut bread and let dry for a few hours before needed. Make custard by blending egg, milk, cream, vanilla.

Remove 2 cups of custard and blend on blender with ripe Banana. Pour mixture over bread and let set in a large bowl until bread is totally soaked with custard. Line a 10" x 8" baking pan with buttered parchment. Pour bread mixture into pan. Cover bread with buttered parchment and cover again with foil. Bake at 325 degree for approx. 1 hour. Remove foil and parchment. Allow to brown lightly, then remove from oven to rest for 30 minutes. Invert bread pudding onto a cutting board and cut to desired size. Saute Banana slice in butter and add caramel sauce to pan. Pour mixture over pudding before serving.

Caramel Sauce:

• 3/4 cup sugar
• 1/3 cup cream
• 1/4 cup butter...unsalted

Method of Preparation:
In a heavy stainless sauce pan, add 1/3 of the sugar. When sugar melts and starts to caramelize, add another 1/3 of the sugar....Add last third after all sugar is melted and lightly caramelized. When sugar syrup is a medium brown color, remove from heat and add butter alternately with cream. Whisk together well, then pour caramel sauce into a clean container. Let come to room temperature before using.


 NOSC Bread Pudding