I was in New Orleans last week for work. Have I mentioned it's one of my favorite places to visit? There is something magical about it.
Beignets, oysters, beautiful balconies with flowers in the French Quarter, jazz, a great art scene, palm trees, Bourbon Street. Love it all. I am already trying to convince my husband to take me back in September and bring Austin.
When I came home I was inspired to bake something with Bourbon and my husband loves my bread pudding so I went with it. Then he suggested I add some bacon .... mmmmm. Okay.
Then I needed to use up some bananas that were turning. Then I just had to drizzle some warm caramel sauce all of the top.
The result was this boozy, sweet and savory pudding that melts in your mouth.
I used some store bought caramel sauce because I didn't have time to make my own. (Plus I am afraid to keep homemade caramel sauce in the house anymore because I will eat it by the spoonfuls at 10pm)
Have you been to New Orleans? I'm still daydreaming about going back.
Bourbon Bacon Banana Bread Pudding
1 loaf of bread
2 1/2 cups milk or cream
1/2 cup bourbon
3 eggs, beaten
2 turned/brown bananas sliced or mashed up
1 generous cup brown sugar
1 cup caramel sauce (at least)
8 slices crispy chopped maple bacon
1. Preheat your oven to 350 degrees. In a large bowl add your bread, eggs, milk, bourbon, sugar, banaas and half of your crispy chopped bacon. Combine with your hands or a large spoon. Grease a 9x13 brownie or cake pan and pour in your bread mixture.
2. Bake for about 45 minutes to an hour, or until the edges are completely golden. Top generously with caramel sauce and sprinkle on some more brown sugar and the rest of your bacon. This bread pudding tastes best warm.