Banana Bread Butter Pudding Recipes

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

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 oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes.
• Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out.
• Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard.
• Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.

BANANA BREAD AND BUTTER PUDDING

Steps:

• Remove crusts from bread and spread slices with jam on one side.
• Cut the bread slices in half diagonally.
• Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
• Top the bread with half of the sliced banana and half the coconut and sultanas.
• Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
• Finish off with a final layer of bread slices on top.
• Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
• Pour over the dish and let dish stand for 15 minutes.
• Heat the oven to 180 degree C.
• Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
• Place the pudding dish in the larger dish.
• Now pour boiling water into the larger dish (not into the pudding!) until the water comes halfway up the sides of the pudding dish.
• Cook for 1 1/4 hours or until set.
• Cover the pudding with foil after 30 minutes to prevent over browning.
• Serve dusted with the icing sugar.
• This is fabulous with vanilla or macadamia nut icecream.
• Also lovely served with maple syrup or passionfruit sauce or any combination!

ROASTED BANANA BREAD PUDDING

Steps:

• Preheat oven to 400°. Place unpeeled bananas on a foil-lined baking sheet; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350°., In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture., Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top., Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.

BAILEYS AND BANANA BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 9 inch baking dish.
• Flatten each slice of bread down as much as possible. Butter each piece then cut the slices in half and put aside.
• In a bowl whisk together the sugar, vanilla, and eggs until pale and fluffy. Add the cream, milk, and Baileys. Whisk until smooth.
• Slice bananas and lightly toast your almonds in the preheated oven.
• Dip each piece of bread in the egg mixture, then begin to layer the bread, banana, and almonds in the baking dish. Top layer should end in the bread. Pour over the rest of your egg mixture, using your fingers to pat down the bread to make sure it soaks up all the flavor.
• Generously dust the top of the pudding with confectioners sugar and bake in the oven for 35 minutes or until custard has set around the outside but is still jiggly in the middle. Allow it to cool and firm up slightly.
• Serve on its own, with ice cream, or whipped heavy cream.

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.