Available for Purchase at the Restaurant
 

2 large loves French bread
1 cup butter, melted
1 1/2 cups raisins
1 1/2 cups pecans, chopped
1 1/2 cups white chocolate morsels
2 cups brown sugar

To prepare the custard:
24 eggs
1 qt. half-and-half
vanilla

Slice half of the French bread in thin slices and layer in a large prepared baking dish.  Top with half of the pecans, white chocolate, raisins and brown sugar.  Pour half of the melted butter over the bread.  Repeat layering with the French bread, pecans, white chocolate, raisins, brown sugar and butter.  To prepare the Custard: Beat eggs, half-and-half, brown sugar, vanilla, cinnamon and kahlua.  Pour the custard mixture over the bread.  Let pudding sit overnight in the refrigerator to absorb the custard mixture before baking.  Bake at 350 degrees for 45 minutes until golden brown.  To prepare the topping: Melt butter in a saucepan.  Add the brown sugar and bananas.  Sauté until bananas soften.  Add the banana liqueur and rum.  The pan will flame.  Pour topping over the pudding and serve warm.

Recipe from: 
Lagniappe "Offering A Little Something Extra"
Secrets We're Ready to Share II Cookbook
 

Thank you for the opportunity to serve you
Patsy & John Switzer, Proprietors
 
Lagniappe Restaurant
703 Cox Avenue
Ocean Springs, Mississippi  39564
(228) 875-7361

PatsyandJohn@LagniappeRestaurant.com