Today, Tina the Grilla Girl will be showing everyone how to make an awesome combination of two old school New Orleans desserts: bread pudding and Bananas Foster. As a bonus, you can even learn how to make an awesome rum sauce for the dessert.
Today, Tina the Grilla Girl will be showing everyone how to make an awesome combination of two old school New Orleans desserts: bread pudding and Bananas Foster. As a bonus, you can even learn how to make an awesome rum sauce for the dessert.
Mix up all your ingredients but the bananas. Beat up the eggs, mix it with the milk, add all the other things to it and then we’re gonna pour that over your bread and let it sit until it gets nice and kind of sticky. Once it does, we’ll chop up the bananas into small pieces like cubes and mix them in. Then, you’re gonna put it in your butter casserole dish, or use butter spray, or cast iron. Then, you’re gonna put your grill up to 350. Any pellet is fine, I’m just gonna use a competition blend on this. Once you pour on your bread mixture in here, all you’re gonna do is just put it on, close the lid tight and don’t check it for 30 minutes.
After 30 minutes, check it with a toothpick or a knife straight in. If it comes out clean, it’s done, pull it out and you can just let it sit for about five minutes and serve it. This is a great dish if you’re going to someone’s house. Have it precooked and you can just heat it up for a second. I’m gonna mix my eggs here in with my milk. Again, I’m using five large eggs. I’m gonna put a teaspoon of vanilla, add a dash of that butter extract, and 1/2 a teaspoon of cinnamon.
Mix it up and then add the rum and the sugar. After everything is beaten, add 1/2 a cup of brown sugar, 1/4 cup of white sugar and spiced rum. Once that’s all beat up, we’re gonna put it in a big bowl and pour in the bread. Now, we’re gonna chop up the bananas.
Have your Grilla Grill heated up to 350. Dice up half a stick of salted butter and put a few pieces in the bottom. Even it out, then take the rest of that butter and put it all over the top. It’ll be ready after 30-40 minutes at 350.
While the Bananas Foster bread puddings is smoking, you can make a sauce. Mix together half a cup of brown sugar, one ounce of spiced rum, 1/2 a stick of butter, and about one ounce of half-and-half. Bring it up to a simmer, and then this will thicken up and will be great over the Bananas Foster bread pudding with some ice cream.
Blending together two famous Louisiana recipes, Bananas Foster and bread pudding. I served it with ice cream and a rum butter sauce. Give me my spoon!
In the 1950s, New Orleans was the principal port of entry for bananas shipped from South and Central America. Owen Edward Brennan wanted to promote the imported fruit, so he requisitioned his chef, Paul Blangé, to include them in a new culinary creation for his restaurant.
Chef Paul created bananas Foster in 1951. The dessert was named for Richard Foster, the Foster Awning Company owner. Bananas Foster would go on to become an international favorite and the most requested item on the restaurant’s menu. In the preparation of its world-famous dessert, over thirty thousand pounds of bananas are set ablaze each year at Brennan’s.
To make this treat, bananas are sautéed in cinnamon, butter and sugar and then bathed in rum, which is set aflame. The fire burns off the alcohol in the rum, leaving just a rum flavor and smoky taste. This delicious concoction is usually served over vanilla ice cream.
Traditionally made from bread soaked in creamy vanilla custard, bread pudding is a classic casserole perfect for brunch, breakfast or even dessert.
So, how did it come to be considered an iconic New Orleans dish? Believe it or not, bread pudding wasn’t actually invented there. It can be found in the cuisine of many different cultures. To understand how bread pudding became a staple in the restaurants and homes of many New Orleanians, we’ll have to travel back in time to the 13th century.
Cooks in medieval Europe used to mix leftover bread crumbs with a sweetener, fat and milk when available to ensure excess bread scraps did not go to waste. The mixture was then boiled and served to members of lower classes who couldn’t afford refined cuisine. As time passed, the dish evolved to embody a custard-like consistency and was continually modified using various sauces, toppings, fillings and breads.
In the 1700s, Spanish and French upper-class immigrants brought culinary techniques and traditions with them across the Atlantic as they settled in Louisiana. The resulting mixed culture of African, Spanish and French influences became known as Creole.
One of the earliest recorded examples of bread pudding in Creole cuisine was recorded in 1885. The dish began showing up in New Orleans restaurant dessert menus frequently in the 1970s, and it’s an enduring classic today. Much like the city’s other famous dessert, bananas Foster, bread pudding was typically served with a brown liquor-based sauce.
Bread pudding is always best the same day it’s made. You can serve your bread pudding warm or cold — just make sure you don’t bake it too long, or the bread will be dry.
Use a smoker to perfect this bananas Foster pudding recipe from your backyard, and you’ll be able to wow your family and friends any day of the week.
Find a Grilla Grills store near you or check out our online options to find a grill worthy of cooking your homemade bananas Foster bread pudding — and every other dish you can dream up.
Free shipping on orders over $79 applies to contiguous US only. See Shipping & Returns for more details.
©2023 Grilla Grills. All Rights Reserved.
558 E. 64th Street
Holland, Michigan 49423
616.392.7410