From Our Kitchen To Yours
As featured in the most recent issue of Louisiana Cookin’ magazine, our very own Chef Holly is sharing her signature Bananas Foster Bread Pudding recipe along with a couple Sainte Terre favorites. These are all crowd pleasers and sure to add a little pizazz to your holiday gatherings!
Bananas Foster Bread Pudding
as featured in Louisiana Cookin’ magazine
MAKES 8 TO 10 SERVINGS
2 cups heavy whipping cream
1 cup plus 2 tablespoons whole milk, divided
½ cup granulated sugar
¾ teaspoon kosher salt, divided
1 cup white chocolate chips
2 ½ teaspoons vanilla extract, divided
6 egg yolks
2 large eggs
10 ounces cubed Hawaiian rolls (about 6 cups)
10 ounces cubed croissants (about 7 cups)
4 tablespoons unsalted butter
¼ cup firmly packed light brown sugar
3 bananas, sliced
¼ cup plus 1 tablespoon spiced rum, divided
½ cup confectioners’ sugar
In a saucepan, whisk together cream, 1 cup milk, granulated sugar, and ½ teaspoon salt. Heat over medium-high heat just until bubbles form around edges of pan. (Do not boil.) Turn off heat, and add white chocolate chips and 2 teaspoons vanilla. Whisk until smooth. Set aside.
In a large bowl, whisk together egg yolk and eggs until pale yellow and combined. Slowly add warm cream mixture, whisking until combined.
In a 13 x 9-inch baking dish, place all bread cubes. Pour warm cream mixture over bread cubes. Cover and refrigerate overnight.
Preheat oven to 300°.
Bake until center is firm and top is browned, about 1 hour and 15 minutes.
Meanwhile, in a large saucepan, melt butter over medium heat. Add brown sugar and remaining ¼ teaspoon salt. Reduce heat, and cook, stirring constantly, until sugar dissolved and mixture is bubbly, about 2 minutes. Add bananas, and cook for 2 to 3 minutes. Add ¼ cup rum and if desired, flambé. Once the flames have died down, turn off heat and mash bananas just a bit until they are chunky. Set aside. (If you choose not to flambé the mixture, cook for 2 to 3 minutes longer.)
In a medium bowl, whisk together confectioners’ sugar, remaining 2 tablespoons milk, remaining 1 tablespoon rum and remaining ½ teaspoon vanilla until smooth.
Pour banana mixture over top of bread pudding and drizzle with rum sauce. Serve with coffee!
This is a family recipe that has been passed down for generations. We’ve served it at many weddings over the years and often have guests stopping by the kitchen for the receipe! It’s simple, decadent and a wonderful addition to any brunch or charcuterie board with fruit.
Sainte Terre Fruit Dip
THIS RECIPE DOUBLES BEAUTIFULLY
8 ounces cream cheese, softened
1 cup brown sugar
⅛ cup granulated sugar
1 teaspoon vanilla
¾ cup heavy whipping cream (this isn’t in the original recipe, but we’ve added it to the Sainte Terre version for extra creaminess!)
Add your softened cream cheese to a mixing bowl. With a blender, mix in both sugars, vanilla and cream.
Beat for several minutes, scraping down the sides of the bowl to ensure that all ingredients are combined. The heavy whipping cream adds a bit of airiness to this dip.
Serve with strawberries, grapes, apple slices, berries or melon. Pairs well with a nice selection of cheeses and crackers, too!
Store in the refrigerator for up to a week.
What’s a celebration this time of year without a little holiday ‘spirit’? Sangria is delicious any time of year and you can have so much fun with seasonal garnishes. Click below for our recipes…
Holiday Sangria
Check out Sainte Terre’s recipes for White and Red Sangria!