Bread Pudding with Banana in Whiskey Peach Sauce

Chef Christian Chambers

Bread Pudding with Banana

  • 15 cups sourdough french bread, cubed and toasted
  • 5 cups evaporated milk
  • 8 eggs
  • 12 tablespoons salted butter
  • 2 cups of condensed milk
  • 1 teaspoon nutmeg (I use a bit more of both the nutmeg and cinnamon)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 pinches salt
  • 1 cup raisins

Whiskey Peach Sauce

  • 2 tbsp Perfectly Peachy Butter
  • 1 cup heavy whipping cream
  • 1 pinch salt
  • 3 sliced bananas
  • 1⁄2 cup Jack Daniels Whiskey (I use more because I like to be able to REALLY taste this)

Steps: Lightly grease deep dish casserole pans. Fill with toasted bread cubes and raisins mixed together. Heat milk and butter in pan over medium heat. Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.

Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour peach sauce over the pudding and keep warm in oven until time to serve. Cream Sauce (I make this while the pudding is cooking): Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking. I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it. Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.