This is a recipe from a New Orleans restaurant that recently went out of business after 40+ years of service. It was their most popular dessert.
Ingredients for the BREAD PUDDING
4 ————— large eggs
2 cups ——– whole milk
¼ cup ——– brown sugar
2 tspn ——– vanilla extract
1 Tblspn —– dark rum
1 Tblspn —– kosher salt
6 cups ——- cubed brioche
1 Tblspn —– white sugar
5 ————– very ripe bananas (with brown spots) cut into coins
Directions for the BREAD PUDDING
1)- Preheat oven to 350.
2)- In a large bowl, whisk together the first six ingredients; eggs, milk, brown sugar, vanilla, rum and salt.
3)- Add the bread to the bowl. Lightly stir so that it absorbs the liquid. Set aside to soak.
4)- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the baking dish with a single layer of banana coins.
5)- Spoon half of the soaked bread over them.
6)- Add the rest of the banana coins. The spoon the remaining soaked bread over the top.
7)- Bake for 40 minutes. Then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top (about an additional 10-20 minutes) .
Note: I’ve made many types of bread puddings and I ALWAYS have raisins in them. So, I will be adding ¼ to ½ cup mixed-raisins to the recipe.
Ingredients for the SAUCE
5 Tblspn —— butter, unsalted
½ cup ——— brown sugar
¼ cup ——— heavy cream
½ cup ——— dark rum
1 tspn ———- kosher salt
Directions for the SAUCE
1)- Melt the butter in a small sauce set over medium heat.
2)- Add the remaining four ingredients; brown sugar, cream, rum and salt. Whisk until combined. Simmer, constantly whisking until the sauce has thickened (about 5 to 8 minutes). Remove from heat and keep warm.
NOTE: I love cinnamon (the miracle spice), so I will add 1 teaspoon cinnamon to the sauce.
SERVING
Serve the pudding warm, with some of the sauce drizzled over the top, alongside high quality vanilla ice cream.
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This is NOT the picture that was in the magazine article, but should give you an idea. The recipe is quite different (I’m sure I’ll try that one also), and can be found here;
http://www.foodista.com/blog/2012/09/17/dynamite-banana-foster-bread-pudding
Yeah, BABY!!!! I was thinking this should be the top post!!!! LOL
Yum, yum, yum.
Ah Stuck, it isn’t the whole milk, butter, or eggs that is bad for your gut.
It’s the excess bread, sugar and rum.
But on a good note, I’ve dropped three pounds in less than a week following the “One One One” plan.
Eat, in realistically sized meal/snack portions, one part fat, one part protein, and one part carb. That’s it.
So, while on the rich/decadent side, this recipe would come close to hitting that mark as long as your portion is within reason.
I’d have to eat it as a mid-afternoon, or mid-morning, snack because if I ate something like that before bed I’d wake up STARVING the next morning. Everytime I eat sweet things before bed my hunger level is off the charts the next day.
Food for thought, pun intended. Love your recipes Stuck, keep ’em coming!
TE
I have a theory on what a proper serving size is. May I share it wif you?
OK. Here it is.
Whatever fits in this circle.
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Don’t try it yourself though. I haven’t yet done any scientific research on the theory.
@Stuck, that reminded me.
You are a pretty big dude (compared to me, course nearly everyone is). I love to eat. Every time I ever dated a big guy, I put on weight. It took me a while to figure out what was happening, but it was my serving sizes.
Big structured people require much more food than little ones. Seems simple but when you are sitting across from someone that can fill that circle and down gain weight, your own circle starts to fill up more.
Perspective. It’s everything.
My suggestion? Get a smaller circle!
Ta-Da!
Stucky,
Your awesome.
Many thanks,
Bob.
thanks stucky!
My pleasure.
At your service. (I’m just trying to create more Moobs Men for my army.)
Stucky
See what civilization hath wrought!
Back atcha – my latest crave: Salty Lime Pie. – an amazing juxtaposition of tart, sweet, and salty
One 9″ pie
Crust
Blend together 11/2 sleeves of saltine crackers, well crushed with your hands, and 3 T sugar. Mix in a cube of softened butter until the mix holds together like dough. Pat evenly into a pie plate and chill it for 15 minutes. Heat the oven to 350 in the meantime. Then bake it for 18 minutes and remove to cool.
Do not turn off oven.
Filling
While crust cools, mix 6 egg yolks and 11/2 14-oz. cans of sweetened condensed milk. Then beat in 3/4 cup of lemon juice or lime juice or a mixture. (I like the mix). It’s important these be completely combined. Pour into the warm shell and bake for 16 min. Filling should be well set.
When cold, garnish with 11/2-2 cups whipping cream, whipped with a little sugar and vanilla. You want nice cloudlike mounds. Put on top of pie and sprinkle it with flakes of sea salt. You have to trust me on this.
Oh my. So easy. And think how good those egg yolks are for you.
This is my adaptation of Bill Smith’s Atlantic Beach Pie.
Gayle
Nice sounding lime recipe!! Seriously … just this past Monday I went to this local diner — they make their own deserts — and I surprised Ms Freud with a big fat slice of Key Lime pie. She looooves limes.
Thanks ….. from both of us.
Gayle
Quick question. I never bought or used “flakes of sea salt”. Where do you get them? A regular grocery store?
I did a little research on that chef referenced by Gayle …. Bill Smith. Jeez, the guy gets a LOT of accolades … considered on of the country’s best Southern Cooking chefs.
He has a book.
@Gayle, thank you, thank you, thank you!
My wee one hates most things fruit or vegetable, with the exception of limes and lemons. I am constantly trying to find simple ways to get more of them into her.
She LOVES Key Lime pie, I have not (yet) found a recipe to her liking. I’m going to be trying yours as soon as I get to the market to buy more limes and lemons.
A quick read through and the only thing I’ll be changing/adding is a little lime & lemon zest. I recently found that nearly every citrus cooking use can be “kicked up” a notch by adding a bit of the zest.
Including my Pico De Gallo salsa that I’m eating right now. The addition of zest just seems to make it a little brighter, mmmmmmmm. August is such a fabulous eating month in this part of the world.
Not too many of his recipes are online. However, I found this one for BANANA PUDDING.
===========================
[below written by Bill Smith]
It’s something I grew up with, but it’s also something our public demands on our menu. I used to just do it occasionally, and people would come in and say, “Where’s the banana pudding. What’s going on?” So finally I just sort of gave in, and now it’s on every single day.
It doesn’t make any sense as a recipe: cookies and bananas and custard. A lot of the times you think, “Who ever thought of this?”
You always use vanilla wafers, Nabisco Nilla Wafers. Not to do a commercial, but that’s what you’ve got to use.
There are two schools of thought: Do you want it fresh or do you want it to have sat? Because it sogs out a little bit when it’s a day old. There’s even a song by Southern Culture on the Skids called “Day Old Banana Pudding.” There are two camps. I happen to like both.
It’s like a trifle after it’s old, but it’s also something nice to find the crispy cookies in that custard, which is essentially pastry cream. I use one that has corn starch, because I don’t like the taste of the flour. And it’s just vanilla pastry cream, basically.
Then on top you make meringue. You smear it on in a dramatic way with all the little swirls and stuff on top of the pudding after you’ve assembled it, which is essentially layering all those different things together. You put it in the oven and brown the top.
THE RECIPE
Ingredients
For the pudding:
4 cups half and half
6 Tbls. cornstarch
1 vanilla bean
4 eggs
1 cup sugar
1 stick of butter
2 1/2 pounds bananas
1 box Vanilla Wafers
For the meringue:
Cider vinegar
Salt
8 large egg whites at room temperature
Cream of tartar
1 cup sugar
2 teaspoons vanilla
Instructions
Whisk the cornstarch into a cup of the cold half and half. Then whisk in the eggs until completely blended. Heat the other 3 cups of half and half, with the vanilla bean, until they begin to steam a little. Drizzle the warm milk into the eggs, stirring constantly. Cook the mixture in a double boiler or a heavy bottomed pot over medium heat until it begins to thicken enough to coat a spoon. Sometimes this happens quickly, sometimes it takes forever. Whisk in the sugar and cook for a minute or two longer but take care because the custard will now scorch more easily. Remove the vanilla bean and stir in the butter in pieces. The butter will seem to thin the custard a little, but the affect is temporary. The butter must be completely absorbed.
Pour a cup or so of the custard into a pretty, ovenproof serving bowl. Swirl it around to coat the bowl. Line the bowl with vanilla wafers. Fill the bowl by layering it with custard, cookies, and bananas. Let the pudding settle.
Meanwhile, rinse a mixing bowl with vinegar and dust it with salt. Dump it out over the sink. The amount that remains in the bowl will be the right amount. Put the egg whites in the bowl and begin mixing at a low speed. Add a quarter teaspoon of cream of tartar and increase speed to medium. Feed in the sugar slowly. Increase the speed to almost max. Beat until the meringue is fairly stiff, bump the speed up to maximum for a minute. Then turn it back down to low and add the vanilla. Mix in well.
Spread the meringue all over the top of the pudding in dramatic swirls. Dust heavily with more sugar. Bake at 350 degrees for about fifteen minutes until pretty and brown.
10 more recipes found here —– http://search.myrecipes.com/search.html?Ntt=crook%27s+corner&x=0&y=0
Pork Ribs from Crook’s Corner
Crook’s Corner Shrimp and Grits
Shrimp and Grits
Bill’s Blackstrap Barbecue Sauce
Fresh Peach Ice Cream
Tomato-Watermelon Sorbet
Cucumbers and Onions
Tomato-and-Watermelon Salad
Carrot Slaw
Green Tomato Relish
@Stuck, ask Ms. Freud if you can have a friend for dinner and then call me when you make that banana pudding pie. I am the only person in my house that likes bananas, well, except for when my granddaughter is here.
We’ll be there in about 10 hours – I think.
Damn, good thing dinner is ready and waiting to hit the grill, you guys are making me hungry!
Stucky
I get a sea salt grinder at Trader Joes. I think you can find sea salt flakes at a supermarket too.
I hope you get a chance to try the pie. There’s something about the saltine crust that sends it over the moon. Bill says salted or unsalted saltines work, but I’ve only tried it with the salted ones. I also use salted butter.
TE
Good idea to add the zest. I’m gong to start doing that too.
Overall the problem is so many great recipes, so little time!
Now I hope Avalon makes one of these delicious desserts for her beloved Admin.
Damn you Stucky…
I read that article and the shadow of my ass gained 20 pounds….
Shit…
Anyone who posts a recipe for dessert on this site is a damn fairy.
If you beg me, I’ll post my recipe for Southwestern Chicken Chile, which won second prize at a northern Virginia cooking contest some years ago. Man food. Nutritious and oh, so tasty.
SSS
OK ….. just once, and ONLY this once …………. consider this me begging you for your chile recipe.
[img]https://i.chzbgr.com/maxW500/7182726400/h18ABC965/[/img]
Stuck,
Looks like a helluva good recipe. Here’s a little something I was just eating
SSS
Where’s the damn chilli recipe???
Stucky
Stand by. I forgot that I made that snarky comment, which is something I try to do as often as possible on anything posted by you or Admin. Heh. It’s one of my main duties on TBP.
Got an appointment this am. Will post recipe this pm.
stucky, while you are waiting for SSS to get back from his golden dentures fitting, put this recipe in your hat for a rainy day:
egg “bouillabaisse” (adapted from e. pomiane)
put a few cups of chicken broth in a pot (say 2 or 3 per person), bring to simmer.
add: mashed garlic (to taste–i like a lot of garlic in this), chopped onion, chopped tomatoes, chopped parsley, and anchovy paste (or mashed anchovies), plus a few strands of saffron and fresh crushed black pepper. let the flavors get acquainted on low simmer for a while. adjust seasoning. add a couple glugs of virgin olive oil to broth.
then slide a couple cracked eggs (at room temp) into the broth and simmer for 2 minutes or so.
take eggs out carefully and put one in its own bowl. (add stale bread if desired.)
pour broth mixture over eggs. good eating stucky! (when you break the egg yolk in the “stew”, you get a beautiful color as you can imagine.)
variations include adding mushrooms or chopped bacon. adding a shot of white wine doesn’t hurt. i normally will slather a load of herb butter onto toasted peasant bread, (calorie counters be damned), and serve separately.
SSS’s Southwestern Chicken Chile
Super easy to make, really tasty, and good for you. I always make at least a DOUBLE BATCH PER THE RECIPE BELOW because this stuff is just as good, or better, leftover. You can cut down to 4 servings by cutting the below ingredients in half.
Ingredients
2 tbsp. olive oil
2 lbs boneless, skinless chicken breasts cut into cubes
1 medium yellow onion, chopped
2 cups chicken broth (I use Costco’s Kirkland brand)
8 oz can of chopped green chiles (recommend mild)
2 15 oz cans of white (cannellini) beans, undrained
Spice Blend (mix together)
2 tsp California Style Blend Garlic Powder
2 tsp ground cumin
1 tsp oregano leaves
1 tsp cilantro leaves
1/2 tsp ground red pepper
1. Heat oil over medium in 10-12 inch saucepan, add chicken and cook about 5 minutes, stirring often. Remove chicken with slotted spoon and keep warm in a seperate, covered bowl.
2. Add onion to saucepan and cook 2 minutes. Stir in chicken broth, green chiles, and spice blend. Simmer uncovered 30 minutes OR until the liquid is greatly reduced.
3. Stir in the chicken and beans and simmer 10-15 minutes.
The red pepper will add just a touch of heat. Remember that you can always ADD heat to a dish, such as medium or hot chile peppers, but you can never subtract it.
Garnish with Monterey Jack cheese and onions if desired. Makes 8 servings or, if my older son is visiting, 4 servings tops.
Try a spinach salad with citrus dressing with this dish. The flavors balance well. Here’s the dressing recipe.
2 tbsp. orange juice
1 tsp red wine vinegar
1 tsp Dijon mustard
fresh ground pepper
Whisk that stuff together and fire it over a 5-6 oz bag of spinach. Toss. Add some mandarin orange slices, a FEW thin red onion slices, crumbled feta cheese, and/or some crumbled walnuts.
Garlic bread never hurts, either. That’s up to you.