Few desserts command attention quite like Bananas Foster. We’ve given the New Orleans classic a PEJU twist — turning it into a buttery croissant bread pudding soaked in vanilla custard and finished with a caramel sauce made with our Late Harvest Orange Muscat.
The magic is in the pairing. The wine’s bright orange blossom aromatics and honeyed citrus notes melt seamlessly into the caramel sauce, while its natural acidity keeps every bite balanced. Served alongside a chilled glass, the flavors amplify each other — caramelized banana, warm vanilla custard, and vibrant citrus sweetness in perfect harmony.
2 cups heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
½ cup granulated sugar
3 large croissants, cut into large cubes
6 individual baking ramekins, about 10 to 12 ounces in size.
¾ cup sugar
2 tablespoon water
3 ripe bananas, thickly sliced
2 tablespoons butter, soft
¼ cup Late Harvest Orange Muscat Wine (or Dark Rum)
½ cup heavy cream
Combine cream, vanilla and salt in a stainless-steel sauce pot and bring to 180 degrees. Rest for 5 minutes.
In a bowl combine egg yolks and sugar, beat until fluffy.
Temper egg mixture with ¼ of the heated cream. Pour mixture into remaining heated cream and stir to combine.
Strain and reserve until needed.
Equally divide croissant cubes over 6 baking ramekins.
Equally pour custard over croissants.
Place ramekins into a large baking pan and add water until it reaches halfway up the ramekin. Cover with parchment paper and aluminum foil.
Bake at 275°F for 30 minutes or until custard is absorbed by the croissants.
Remove from oven and reserve at room temperature until needed.
For Caramel Sauce
In a stainless-steel sauté pan combine sugar and water, bring to a low simmer on a medium heat until sugar turns to a medium brown color.
Lower heat and add butter, stir well and add banana slices. Cook bananas for a minute.
Remove from heat and add Late Harvest Orange Muscat. Burning alcohol can cause a large flame, use CAUTION.
Add heavy cream and cook for 1 more minute.
Pour bananas and sauce on top of each bread pudding into equal amounts.
Serve immediately and enjoy!
Note: garnish each bread pudding with fresh berries and ice cream if you like!
