Joe Truex
620 N Glen Iris Dr
Atlanta, GA 30308
(404) 870-8707

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Pastry Chef Joe Truex
Repast |Atlanta

Banana Pecan Bread Pudding
Chef Hector Santiago of Pura Vida– Atlanta, GA
Adapted by


    Banana Bread Pudding:
  • 2 ounces unsalted butter
  • 3 ripe bananas, medium dice
  • 5 ounces sugar
  • 2 cups heavy cream
  • 5 ounces dark rum
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces brioche bread, crusts removed and diced

    Rum Sauce:
  • 2 ounces unsalted butter
  • 4 ounces heavy cream
  • 4 ounces dark brown sugar
  • Salt
  • 2 ounces dark Jamaican rum

    To Assemble and Serve:
  • 1 cup AP flour
  • 4 eggs, beaten
  • 3 cups pecan pieces (1 cup fine-ground or 2 cups coarse)
  • Oil
  • Butter
  • Salt
  • Vanilla, banana or rum raisin ice cream
  • Powdered sugar

Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature. Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.

Preheat oven to 300ºF. Line a rectangular terrine mold with plastic and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).

Rum Sauce:
Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.

To Assemble and Serve:
Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar

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   Published: September 2007