Back In Business Banana Bread Pudding Recipes

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
• Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA BREAD PUDDING

Steps:

• In a small bowl, beat egg.
• Add sugar and butter, and mix until smooth.
• Add banana, and mash with a fork or potato masher.
• Batter will be lumpy.
• Add chips, nuts, etc.
• Tear bread into small pieces and add to mixture.
• Stir until bread is coated with the batter.
• Pour into smallest baking pan you have.
• (I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes.
• (Remember to adjust cooking time depending on the size of the pan.).

BANANA BREAD PUDDING

Steps:

• Combine the canola oil and Sucanat in a heavy saucepan, and cook, stirring, over low heat, for about 3 minutes. Add the rice milk and stir well to combine. Add the cinnamon, nutmeg, and vanilla. Whisk well. Heat over medium-high heat, stirring often, until it begins to boil. Remove from the heat. Pour over the bread cubes in a shallow bowl, toss gently, and let soak for 30 minutes.
• Preheat the oven to 350°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish with vegetable shortening. Add the salt and "flax eggs" to the bread mixture, stirring gently to combine.
• Pour half of the bread mixture into the pan. Top with two-thirds of the banana slices. Cover with the remaining half of the bread mixture. Top with the remaining third of the sliced bananas. Sprinkle the Sucanat/cinnamon mixture evenly over the top. Dot with the shortening.
• Bake for 1 hour, or until caramelized and golden brown on top. Let cool before serving.