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LAGNIAPPE
RECIPE from BEDROCK PRESS
December 2004 – Bananas Foster Bread Pudding
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In this edition:
Give a Holiday Gift that will last all year...
Lagniappe Recipe – Bananas Foster Bread Pudding
Glossary of Specialized Terms
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Give
a Holiday Gift that will last all year...
Gourmet
“Of the Month Club” memberships are great holiday
gifts that keep on giving all year long. Visit the following
merchants to create a great holiday memory (or tradition)
for those special people on your list:
Fruit
of the Month Club - Got Fruit
http://tinyurl.com/46pnk
Cheese of the Month Club - iGourmet
http://tinyurl.com/3jt8f
Coffee of the Month Club – Coffee AM
http://tinyurl.com/446vt
Cookie of the Month Club – Mrs. Fields
http://tinyurl.com/3k32e
Tea of the Month Club - Adagio Tea
http://tinyurl.com/45bj3
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highlight the link, then Copy (Ctrl+C) and Paste (Ctrl+V)
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BANANAS
FOSTER BREAD PUDDING
Bread
Pudding ingredients:
1 (16-oz.) day old French bread
3 lg. eggs, lightly beaten
1/2 c. heavy cream
1 c. granulated sugar
1 c. firmly packed light brown sugar
1 T. banana extract
1/4 c. light rum
4 c. whole milk
1/4 c. butter or margarine
Rum
Sauce ingredients:
1/2 c. firmly packed light brown sugar
1/2 c. butter or margarine
1/2 tsp. banana extract
1/4 c. light rum
2 bananas, cut into ½-inch thick slices
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To prepare pudding: Cut French bread into 1-inch slices, and
then cut each slice into 1-inch cubes. Place bread cubes in
a lightly greased 13x9x2-inch baking dish; set aside. Combine
eggs, cream, granulated sugar, brown sugar, banana extract
and rum in a large mixing bowl; blend well and set aside.
In a large saucepan, heat milk and butter over medium heat
until butter is melted. Stir occasionally and do not allow
mixture to come to a boil. Stir approximately one-fourth of
the warm milk and butter mixture into the egg mixture to temper
ingredients. Mix well and gradually add the remaining hot
milk mixture stirring constantly. Pour combined milk and egg
mixture evenly over bread cubes. Press bread to absorb mixture.
Bake at 325°F for 45 to 55 minutes. Remove from oven and
let pudding stand for 30 minutes before serving. Meanwhile,
prepare rum sauce. Yields 10 to 12 servings.
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To prepare rum sauce: In a medium saucepan, combine sauce
ingredients (brown sugar, butter, banana extract, rum and
sliced bananas) in the amounts listed above. Cook over medium-high
heat for 5 minutes. Stir occasionally being careful not to
let sauce boil. Serve individual dishes of bread pudding topped
with warm rum sauce. Yields approximately 1¼ cups of
sauce.
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For additional authentic French/Cajun recipes, visit http://tinyurl.com/54mz9
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Glossary
of Specialized Terms
Lagniappe
– (pronounced lan-YAP) Louisiana French still used in
the Gulf states, especially southern Louisiana, to denote
a little something extra or an unexpected gift or benefit.
Temper
– To slowly add a hot liquid to an egg mixture to raise
the temperature without making the mixture curdle or begin
to cook. By slowly raising the temperature of the egg mixture,
it can then be added into the hot mixture.
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Pet Lovers – Don’t forget the furry, feathered and
finned members of the family. Select special holiday gifts
and treats at http://tinyurl.com/5apu8
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End of Lagniappe Recipes from Bedrock Press ~
December 2004 Edition
Copyright 2004 Janice Faulk Duplantis.
All rights reserved.
http://www.bedrockpress.com
Please forward this publication, in its entirety,
to others.
BEDROCK PRESS
Janice Faulk Duplantis
Post Office Box 111
Moss, Mississippi 39460
USA
