Breakfast at Brennan’s (w/ Video)

Indulge in breakfast at Brennan’s Restaurant, a New Orleans breakfast tradition. Head down to the French Quarter and order your three-course breakfast with the Banana’s Foster for dessert, a Brennan’s creation.

Upon landing in New Orleans, I immediately threw out any thoughts of maintaining a diet. With so many dining options and different cuisines to try, I left my calorie counter at home and planned to enjoy myself.

To start my trip and my day, I made reservations to partake in a decadent New Orleans tradition—breakfast at Brennan’s.

Brennan’s History

For more than 60 years, Brennan’s Restaurant in New Orleans’ French Quarter has been dishing up a divine culinary experience. With 12 dining rooms housed in a building built in 1796, Brennan’s is open every day of the year, except Christmas.

Breakfast in Three Courses

I chose the three-course prix fixe mouthwatering journey. Yes, three courses for breakfast. You are in New Orleans after all and, as they say, “laissez le bon temps rouler” (let the good times roll).

First Course: Starter

Start this epic meal by choosing from: a sublime baked apple with double cream (my fave!), delectable Oyster Soup Brennan, or New Orleans Turtle Soup.

Second Course: Eggs Benedict

Eggs Sardou (Photo courtesy of Brennan's)Select from Brennan’s dozen versions of Eggs Benedict.

My personal recommendation: Eggs Sardou, a delicious display of poached eggs atop artichoke bottoms over creamed spinach and covered with Hollandaise sauce was well-received. My mouth still waters at the thought of Eggs Nouvelle Orléans, poached eggs on a mound of lump crabmeat and topped with a brandy-cream sauce.

Third Course: Dessert, Bananas Foster

For dessert—yes, dessert with breakfast—I had the made-to-order Bananas Foster, a Brennan’s creation.

The dessert was first made in 1951 by Chef Paul Blangé, and named after Richard Foster, one of the restaurant’s regulars. Chef Paul could never have imagined how his creation would take off and become the international favorite it is today.

After all, who can resist bananas sautéed tableside in butter, brown sugar, cinnamon and banana liquor? Upon serving, the creation is flamed in rum and served over vanilla ice cream.

And to Drink?

Wash it all down with a classic Brandy Milk Punch or a Mr. Funk of New Orleans, a delicious blend of champagne, cranberry juice and peach schnapps, and you’ve had breakfast at Brennan’s.


When my meal unfortunately came to an end, I picked up a copy of Brennan’s recipes. I haven’t tried cooking any yet, but I am planning my next trip back to New Orleans and my first breakfast will definitely be at Brennan’s.

Make Bananas Foster at Home

Makes 4 servings

  • 1/2 stick butter
  • 1 cup brown sugar
  • 1/2 TSP cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 white rum 4 scoops vanilla ice cream


Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place bananas in the pan. When the banana sections soften and begin to turn brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

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Susan B. Barnes

Susan B. Barnes is a travel writer and photographer. A proud Army brat, she was born on a military base in Belgium and has been on the go ever since. While Susan has traveled across the United States and into Canada, she has also managed to visit such European cultural hot spots as Paris, London, Ireland, Athens and Rome, and has even explored the second largest reef in the world off the coast of Belize and the cloud forest of Venezuela, among many other exotic locales.

Phyllis Meltzer

Loved Susan's story about Breakfast at Brennan's. Hadn't thought about going to New Orleans since Kristina but the thought of that Eggs Sardou makes me want to get on the next JET Blue plane and fly there for the weekend. Way to go, Susan!


Glad you liked it, Phyllis! :)

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