Zanana Banann Bread Pudding - Louisiana

Written By Taalib Pierre-Auguste

Lauren Richard

Ingredients

  • loaf of bread

  • 2 ripe banana

  • 4 large eggs

  • 2 tsp. vanilla extract

  • 1 c. diced pineapples (1/2 in.)

  • 4 c. coconut milk

  • 2 tbsp. unsalted butter

  • 2 tbsp. honey

  • 1/2 c. granulated white sugar

  • salt

Coconut rum sauce

  • 14 oz. sweetened condensed milk

  • 2 tbsp. coconut flavored rum

  • 1 tbsp. lime juice

Preparation

Preheat oven to 375

  • cut the bread into 1 in. cubes & put to the side

  • mash up the banana

  • add the eggs, sugar, honey, vanilla, & a pinch of salt then mix them together

  • incorporate the milk in it & ensure that it is well mixed

  • add the bread & let it soak for 10 minutes

  • mix in the pineapples

  • take the butter & butter the casserole

  • transfer onto the casserole & cover it then bake it for 30 minutes

  • While it is in the oven, combine the condensed milk, rum, and lime juice to make the sauce

  • After 30 minutes, pour the sauce on top of it

  • serve!

Tips & tricks

Decorate with fruit, fresh pineapples, banana slices, and lime zest

Taalib Pierre-Auguste
Next

Tarte à La Bouillie - Louisiana