Bananas Foster Bread Pudding from Parish Restaurant
A reinterpretation of the classic dessert from Chef Cory Bahr's Parish Restaurant
6 ×
Butter (for coating baking dish)
Sugar in the Raw (for coating baking dish)
4 cups stale bread, cubed
2 cups milk
6 whole eggs
6 egg yolks
1 cup sugar
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1 stick butter
½ cup light brown sugar
2 bananas, sliced
¼ cup bourbon
1 orange, juiced
1 stick cinnamon
Images courtesy of Ralph Brennan Restaurant Group.
Cory Bahr is the owner and founder of Parish Restaurant, Standard Coffee Co. and Heritage Catering in Monroe, Louisiana, where he was born and raised. Bread pudding is a Southern classic that has a special spot in everyone’s heart. It’s one of those foods that really shows how something amazing can be made from just a few basic ingredients. This recipe takes a fun spin on the traditional bread pudding with another fan favorite: bananas foster. Easy to make and fun to eat, this dessert will be a hit no matter the audience.
Pro tip: Coating the baking dish in butter and Sugar in the Raw adds even more flavor and a great texture to your bread pudding.
Preheat the oven to 375ºF. Butter a 16- by 9- by 2-inch (or 3 quart) casserole dish and coat the dish with Sugar in the Raw. Place the bread cubes in a large mixing bowl and set aside.
Pour the milk into a saucepan and bring to a low simmer over low heat. Meanwhile, whisk together the eggs, egg yolks, sugar, vanilla, cinnamon, and nutmeg in a bowl. When the milk is warm, slowly pour it into the egg mixture, whisking constantly, until fully incorporated.
Pour the custard over the reserved bread cubes, then gently fold until all the bread is evenly coated. Pour the bread mixture into the prepared baking dish and bake for 30 minutes, or until the bread pudding is a nice golden brown and has set in the center. Transfer to a cooling rack to cool 10 to 15 minutes while you begin to prepare the sauce.
Meanwhile, make the sauce. Melt the butter in a saucepan over medium-high heat, then add the brown sugar and bananas and cook for a few minutes. Add the bourbon, then continue to cook, stirring occasionally, until the smell of alcohol dissipates. Add the orange juice and cinnamon, stirring to combine. Pour the sauce over your slightly cooled (but still warm) bread pudding.
This recipe is featured in The George Rodrigue Foundation for the Arts' cookbook, The Pot & the Palette II. Read more about the cookbook and the GRFA's initiatives to support the arts in Louisiana in our story from the December 2023 issue, here.
