• 1 cup of granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 dash of salt
  • 2 cups milk
  • 4 large eggs, separated
  • 1 tabelspoon salted butter
  • 1 teaspoon good pure vanilla extract
  • 1 tablespoon good rum
  • Zest of one orange
  • 40 vanilla wafers, divided in half
  • 3 bananas, sliced

My northern friends say that after living in North Carolina for eleven years I sound and act like a southerner.

While my southern friends get a kick out of my attempts to use the word y’all. They also chuckle at my loud laugh and what can sometimes be a thick New England accent.

Living in the south has allowed me to experience some wonderful southern cuisine and amazing culture.

One great southern classic is banana pudding.

I am so thankful for the lovely sunny morning and my time in the kitchen experimenting with a recipe for this southern classic. I love leaving my back door opened and listening to the birds singing away. Izzy loves it, too.

I think I’ve made my southern friends proud and I know that they will let me know. I can always count on ’em. : )

My spin on this classic was to add fresh orange zest and a tablespoon of good old rum.

In the words of Ina Garten, ‘How bad can that be?’


Preheat your oven to 400 degrees F.

Divide your egg eggs. Place egg yolks in a mixing bowl and egg whites in the bowl of your standing mixer (or mixing bowl with hand held beater ready).

In a medium saucepan combine 3/4 cup sugar, cornstarch and salt. Gradually add milk and then the rum stirring over medium heat until your mixture comes to a boil. Boil 2 minutes, stirring constantly. Remove from the heat.

Temper your yolks by adding a little of the warm pudding over the yolks and stir. Now add all of the yolks to the pudding and stir. Place back on the heat and cook, stirring constantly, for one minute. Remove from the heat and vanilla extract and butter. Mix in well.

In a 1 1/2 quart round baking dish, place one layer of wafers, one and half bananas, sliced and half of your pudding. Repeat with final layer. Spread the beaten egg whites over your pudding.

Place your baking dish into the oven and bake for 7 minutes or until the top of the pudding browns a bit. This is such a pretty and delicious dessert!