Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Joan Holland’s Almost Heaven Banana Pudding

Ingredients

1 cup               Sugar

6 Tbsp            Flour

pinch of salt

4                      Egg yolks (reserve whites for meringue)

2 cups              Milk

2 tsp               Vanilla

6 Tbsp            Butter

4                      Bananas, ripe, peeled and sliced

Vanilla wafers

4                      Egg whites

1 /2 cup           Sugar

1 /2 tsp           Cream of tartar

Instructions

Preheat oven to 350 degrees.

Combine sugar, flour, salt, eggs, milk and vanilla in a small non-reactive saucepot. Cook over low heat, stirring constantly until the pudding thickens. Remove from heat and slowly add butter until incorporated.

Butter a two-quart baking dish. Arrange the vanilla wafers around the outside and across the bottom of the baking dish. Spread a layer of custard over the wafers. Place sliced bananas on top of custard and spoon the remaining custard over bananas, spreading evenly.

Using an electric mixer beat the egg whites until they are increase in volume. Add sugar and cream of tartar. Beat to stiff peaks. Spread meringue over pudding and bake 8-10 minutes.

Yield: 8-10 servings

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more