White Sangria

I know it’s only Monday, but it’s never to early to start planning for the weekend.  This Sangria recipe has a nice fruity flavor but is not overly sweet… which can be dangerous because it’s easy to go back for more.

Click here for the recipe featured on my own website!

Please visit deliciouslydelcassified.com 


Bananas Foster Bread Pudding

This dessert is Ba-Nanas.  Top it off with vanilla ice cream and you’re in heaven.


  • 9 tbsp unsalted butter
  • 1  1/2 cups packed light brown sugar
  • 3/4 tsp cinnamon
  • 6 firm-ripe bananas, peel and chopped in 3/4 in. thick slices
  • 1/4 cup banana liqueur (I use Creme de Banana)
  • 1/2 cup dark rum
  • 4 large eggs, beaten
  • 3 cups heavy cream
  • 1 cup milk
  • 1 tsp pure vanilla extract
  • Pinch salt
  • 6 cups (1/2 in. cubes) day old challah, French baguette or brioche
  • Caramel Sauce*
    • 3/4 cup granulated sugar
    • 2 tbsp water
    • 1/2 tsp fresh lemon juice
    • 1/2 cup heavy cream
    • 2 tbsp – 1/4 cup whole milk (I use skim and it still works)


  • Butter a 10×14 in. baking dish with 1 tbsp of butter and put aside
    • Melt the remaining 8 tbsp of butter in a large frying pan over medium heat
    • Add 1 cup of brown sugar and the cinnamon and cook, stirring until the sugar dissolves (approximately 2 minutes)
    • Add the sliced bananas and cook on both sides, stirring often until the bananas begin to soften (about 3 minutes)
    • Add the banana liqueur and stir to blend
    • Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan (or, off the heat, ignite the rum with a match and return to heat)
    • Shake the pan back and forth, basting the bananas until the flame dies
    • Turn off the heat and remove about 1 cup of the bananas from the pan – mash the remaining bananas with a potato masher (or the back of a fork)
  • In a large bowl, whisk together the eggs, remaining 1/2 cup brown sugar, pinch of salt, cream, milk, and vanilla
  • Add the mashed bananas foster mixture into the bowl and stir to blend thoroughly
  • Pour the mixture into your buttered baking dish and bake at 350°F for 50 minutes – 1 hour (or until firm)
    • Combine the sugar, water and lemon juice in a medium sauce pan and cook over medium-high heat, stirring frequently until the sugar dissolves
    • Let it boil without stirring until it becomes a dark amber color (about 5 minutes – watch it carefully so it doesn’t burn)
    • Carefully add the cream (watch out – it will bubble) and whisk to combine
    • Remove from heat and add in 2 tbsp of milk and whisk (if you desire a thinner sauce, add more milk – keep in mind that the sauce will thicken as it cools)
  • Allow the bread pudding to cool for 20 minutes before serving – top it off with your caramel, whole bananas and vanilla ice cream and enjoy!