Banana Bread Pudding Brulee

By , December 9, 2013 17:43


While looking for bread pudding recipes, it was quite a struggle to find one that incorporated quick breads, as opposed to the usual day old baguettes.  I found a recipe for a pumpkin bread pudding brulee, which used the latter. Not exactly what i was looking for, but I read the recipe throughout anyway.  I found a new technique that I was DEFINITELY going to experiment with, which turned out to be a huge success!! YAY ME!! I did eventually find a recipe from Bobby Flay that incorporated pumpkin bread, along with pureed pumpkin (Which you can replace the bananas and banana bread with in this recipe!), so I added the brulee technique from the other recipe and voila!!  I used the Banana Bread Recipe that you can find on this website. I also served this with our Madagascar Bourbon Vanilla Ice cream (Recipe found within as well).  Enjoy!!!

Yields 16 Servings



  • 4C Heavy Cream
  • 2C Whole Milk
  • 12 Egg Yolks
  • 2 Vanilla Beans, scraped (or 2T Vanilla bean Paste, or 2T Madagascar Bourbon Vanilla powder, or 2T Vanilla Extract)
  • 1C Granulated Sugar
  • 6T Maple Syrup
  • 2C Mashed Bananas
  • 2 Loaves Banana Bread, cubed
  • 2C Brown Sugar (for the brulee)


  • Preheat oven to 325*
  • In a medium saucepan, bring the milk, cream, and vanilla bean and seeds (or whatever medium of vanilla you’re using) to a simmer.
  • In a large bowl, whisk together yolks, sugar, maple syrup, and bananas. Slowly add cream mixture, constantly whisking to avoid scrambling the eggs (if you’re using vanilla bean, remove pod at this time and lay out on a dishtowel to dry. This may be used to make vanilla sugar!!)
  • Place banana bread cubes into a shallow baking dish and pour the custard mixture over, allowing to soak in for about 15 minutes.
  • Ladle into ramekins or custard dishes and place in a water bath (a larger roasting pan with HOT water that comes about halfway up the sides of the ramekins. Or, you could just bake in the dish that you had them soaking in the first place. I prefer ramekins, since they’re individual serving sizes.
  • Bake for about 1 hour, or until the tops start to turn golden brown and the center jiggles slightly. Remove from oven and water bath.
  • Spoon about 1T of brown sugar on top of each of the bread puddings. Use a brulee torch or place under the broiler until brown and bubbly.  Serve warm with some Madagascar Bourbon Vanilla Ice Cream.

Spicy Caramel Sauce

By , December 9, 2013 16:55

IMG_3955 IMG_3873

Why conform to pop culture when you can WOW people with something different and off the beaten path?! With the resurgence of Salted Caramel EVERYTHING, its a nice change to check something unique out.  Now, I know what you’re thinking-“DUDE!! Salted Caramel is the S**T!!!” Undoubtedly, it is pretty amazing.  BUT Spicy Caramel Sauce is where it’s at.  Truly.  It has a veritable myriad of uses.  I have made it for Apple Streusel Dumplings (recipe coming soon!), Madagascar Bourbon Vanilla Ice cream topping,  swirled on top of a Bourbon Buttercup Squash Soup, drizzled over Carrot Cake with mascarpone whipped cream frosting, talks of cocktails, BBQ mops, Pork loin glazes, and so forth.  Enjoy this recipe and change it up a bit!! Don’t always go for what Starbucks tells you is hot (although I DO love me some Starbucks 😉 )



  • 2C Heavy Cream
  • 1C Apple Juice
  • 2 Star Anise
  • 8 Whole Cloves
  • 1 teaspoon Ground Ginger
  • 4 Cinnamon Sticks
  • 1/2 teaspoon Ground Nutmeg
  • 3C Granulated Sugar
  • 1C Water


  • Combine cream, apple juice, and spices in a medium saucepan.  Bring to a simmer, remove from heat, and let steep for about 20 mins.  Strain through a fine mesh sieve into a clean bowl and keep warm while preparing the caramel.
  • In a large saucepan over high heat, combine sugar and water.  DO NOT STIR!!! Let this boil until it reaches a deep amber color. SLOWLY add the cream mixture, constantly whisking until smooth. Remove from heat and let stand 5 mins for sauce to thicken up.  Keep refrigerated up to 2 weeks.

Madagascar Bourbon Vanilla Ice Cream (French Style)

By , December 9, 2013 16:41


I have just discovered the joys of  ice cream making at the restaurant, due to a gift from a friend (THANK YOU LIL DB!!!).  The reviews all came back as “This is the best freakin ice cream I’ve EVER had!!” so, it may be a staple recipe!! The image above was our inaugural batch, served as a tasting with Spicy Caramel Sauce, whose recipe you can also find on this site!  The key to this ice cream’s allure is this magical little bottle of yum:




  • 1C Whole Milk
  • 2C Heavy Cream
  • 3/4C Granulated Sugar
  • Pinch of Kosher Salt
  • 6 Egg yolks (8 for a richer custard like consistency)
  • 1T Madagascar Bourbon Vanilla Powder


  • Heat milk, cream, vanilla, sugar, and salt until sugar is dissolved.  Remove from heat.
  • In a separate bowl, whisk egg yolks, SLOWLY adding the cream mixture to temper eggs.  Once all the cream mixture is incorporated, pour back into the sauce pan.
  • Place saucepan over medium heat and constantly stir until mixture thickens to coat the back of a spoon.  Run your finger through the back of the spoon.  If the sauce doesn’t run back into the stripe you just made with your finger, remove from heat.  Pour into a large bowl over an ice bath.  Whisk mixture until cool.
  • Pour custard into ice cream bowl (this has been frozen for about 4 hours prior, preferably overnight) and churn to manufacturer’s directions (about 20-25 mins).  Using a rubber spatula, place ice cream into freezable container and freeze for about 4 hours before serving. Yields 1 quart of ice cream.

How cute is this kid?!

By , December 7, 2013 13:07

Auntie got him a chef costume so he could play dress up with his sister, and he wanted to make mommy breakfast in the morning AWWWWW 🙂 IMG_3128