Sunday, April 29, 2012

Banana Foster Bread Pudding

Back in September 2010 my husband and I took a week's vacation to sunny and beautiful California, we wanted to stop in Santa Rosa on our way back home to eat at Guy Fieri's restaurant "Johnny Garlic's".  My husband had called and spoke to Art the General Manager, Art told him they would not be open as early as we had hoped for but he would love for us to come by so he could make us breakfast anyways.  Art was supper amazing and at 7am opened this restaurant by himself and fixed us the most amazing meal ever, and it was just the three of us in the whole place.  It started with drinks and sliced fruit then onto what Art called “Bananas Foster French Toast” and to finish it off he served us their signature grasshopper pie for dessert.  We fell in love with the French toast so much that I wanted to turn his recipe into a bread pudding so that is just what we did for this posting.  Thanks again to Art for treating us like a King and Queen; it was an awesome finish to a fast and furious vacation.  Also a Special Thanks to Guy Fieri, for allowing us to be treated as such.

  • 1/2 C. - Butter (room temp)
  • 1 1/2 C. - Brown Sugar
  • 3 - Eggs
  • 1 lb. - Bread (I used a brioche roll)
  • 2 C. - Heavy Cream
  • 1 1/2 C. - Milk
  • 1 C. - Cream De Banana Liqueur
  • 2 Tsp. - Ground Cinnamon
  • 1 Tsp. - Vanilla
  • 6 - Bananas (sliced) 
Optional Topping:

  • 2 - Bananas (sliced)
  • 1/4 C. - Butter
  • 1 C. - Brown Sugar

Preheat oven to 325 degrees.  In a large bowl, cream together the butter and sugar.  Beat in eggs then stir in the cream, milk, liqueur, cinnamon, vanilla and bread.  Once well combined fold in the sliced bananas carefully.  Pour into a 13x9 baking dish and cook for 90 minutes or until completely set.  This can be served hot, room temp or cold. It can be topped with vanilla ice cream, whipped cream or as I did with the following topping.

In a sauce pan over medium high heat melt the butter then add the brown sugar.  Once melted add the banana slices and stir gently, cook until the syrup has reduced and the bananas have caramelized.  This will take about 5-10 minutes, be careful to not let your sugar burn. When ready ladle some of this hot sauce over each serving of bread pudding. 


Annie Oakley's Kitchen said...

That is so cool that he opened the restaurant early for you guys! I bet the french toast was fantastic. Great idea on turning it into a bread pudding!

S.V. said...

This sounds amazing!!!! What a cool experience and one you will always remember.

Beth Michelle said...

How nice to get a restaurant opened just for you! Banana fosters french toast sounds soooo good!

Kasha said...

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Dishes said...

Nice! I only recently checked out your blog, but have enjoyed the post and will be back to read more.

Dunkin Cooking the Semi-Homemade Way


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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.