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How to Make the Ultimate Banana Bread Pudding: Top Chef Tu David Phu Mom’s Recipe

Today on Cookbook Chronicles, we’re diving into Mom’s Banana Bread Pudding from Chef Tu David Phu’s cookbook, The Memory of Taste. This dish blends Vietnamese flavors with classic American indulgence, inspired by his mother’s resourcefulness in the kitchen. Join me as we explore this nostalgic dessert and recreate it at home! 📖 Grab The Memory of Taste 🔔 Like & Subscribe for more deep-dive cookbook recipes! Recipe: Banh Chuoi Nuong (Serves 6) 1 pound lady finger bananas, peeled and sliced into 1/2 inch pieces 1/4 cup granulated sugar 2 cups Fresh or canned coconut milk 2 eggs 1/4 teaspoon kosher salt 1/4 cup sweetened condensed milk 3 day-old croissants 2 tablespoons unsalted butter, at room temperature Toasted sesame seeds for garnish Instructions: 1. Preheat & Prep Bananas: Preheat oven to 350°F. Toss sliced bananas with 1 tbsp sugar in a small bowl; set aside. 2. Make Batter: In a medium bowl, whisk 1 cup coconut milk, eggs, and 1/8 tsp salt. Slowly drizzle in sweetened condensed milk while whisking until smooth. 3. Soak Croissants: Tear croissants into ½-inch chunks and mix with the batter until they start to dissolve. Refrigerate for 30 minutes (or overnight for a softer texture). 4. Layer Pudding: Grease a cake pan with butter and dust with 1 tbsp sugar. 5. Layer ⅓ of the batter, then a layer of bananas. Repeat twice, finishing with bananas on top. 6. Bake: Bake for 1 hour, rotating every 20 minutes, until caramelized and a skewer inserted in the center comes out clean. 7. Caramelize Top: Sprinkle 1 tbsp sugar over the pudding, then broil on medium for 10 minutes until glossy. Let cool in the pan on a rack for 30 minutes. 8. Make Topping: Heat remaining 1 cup coconut milk, 1/8 tsp salt, and 1 tbsp sugar over low heat, stirring constantly, until steamy (about 165°F). Remove from heat. 9. Flip & Serve: Run a knife around the pan, invert the pudding onto a plate, then flip again so the banana layer is on top. Slice into wedges, drizzle with coconut milk, and sprinkle with sesame seeds. Storage: Cover and refrigerate for up to 3 days. #CookbookChronicles #TuDavidPhu #BananaBreadPudding #VietnameseFood #TheMemoryOfTaste #HomeCooking #FoodHistory #ChefLife #ComfortFood #yum #eat #mom #Food #Dessert