One of the best things about being from New Orleans is growing up with arguably some of the best food in the world. When you hone your taste buds with the finest ingredients and flavor combinations, you quickly learn the difference between “good food” and pure excellence — with the bar set high. Which means if you move away from New Orleans, you might have to eat at home more to satisfy the expectations of your palette. With holidays around the corner, many of us are thinking of what we will serve our guests. If a quick trip to New Orleans to try Galatoire’s famous Bread Pudding in person is not in the cards, you can always bring this memorable dose of NOLA cuisine to your dinner table. This is not a make ahead dish, but it is well worth factoring good timing into your meal. Galatoires says of this famous dessert:
“There was a time when the dessert was often overlooked at Galatoire’s. Our patrons were prone to eat and drink heartily throughout the savory portions of their meals and seemed to regard our desserts as little more than adequate supports for celebratory candles. This simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pain perdu, or “French toast.” -Galatoires
This is my father’s favorite Galatoires dessert. It is our tradition to order it every time we go. It is a crowd pleaser for dinner parties as well… I have yet to serve this to a guest who did not suggest that we all go to New Orleans for a food tour. If it doesn’t mentally transport you to New Orleans for a few blissful moments, it might understandably prompt a trip.
Galatoires Bread Pudding
If you do not have an oversized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.
- 11 large eggs
- 1 1/3 cups granulated sugar
- 1 quart while milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Twenty four 4-inch slices of French bread (baguette)
- 1 pound salted butter
- 1 pound light brown sugar
- 4 bananas
- ½ cup praline liqueur
Preheat the oven to 350˚ F.
In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup). Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.
While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.
When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.
Recipe via Galatoires
Hungry for a little more New Orleans? See:
New Orleans French Quarter Guide – shop/eat/drink/be merry/…without falling for the tourist traps