Banana Bread Pudding Recipes

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BANANA BREAD-BREAD PUDDING



Banana Bread-Bread Pudding image

How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Recipe #76914, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.

Provided by ciao4293

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 teaspoon vanilla
1 banana (chopped or sliced, you may need 2 if they're smallish)

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



Banana Bread Pudding image

An easy Banana Bread Pudding recipe rich in banana flavor with a creamy custard center and a gorgeously golden, crusty top.

Provided by Kelly Anthony

Categories     Dessert

Time 1h50m

Number Of Ingredients 17

1 pound day-old Challah, French, or Sourdough bread
1/2 cup unsalted butter
2 1/2 cups whole milk
3/4 cup brown sugar
3/4 cup sweetened condensed milk
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 large eggs
4 bananas, cut on a bias into generous 1/4"-slices
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, slightly warmed
1/2 cup brown sugar
1/3 cup heavy cream
3/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
  • Combine the butter, milk, brown sugar, sweetened condensed milk, salt, cinnamon, and nutmeg in a saucepan over medium heat. Stir often and remove from the heat as soon as the butter has melted. Set aside to cool slightly.
  • In the meantime, cut the bread into 1" cubes and set aside.
  • In your largest mixing bowl, whisk the eggs until combined. Very slowly stream in the butter mixture, whisking all the while.
  • Add the cubed bread to the bowl and stir until the bread is coated in the custard. Fold in about 2/3's of the bananas and transfer the mixture to the prepared dish.
  • Wedge the remaining bananas into the top into the bread pudding so the tops and sides are barely peaking through. Bake for 45-50 minutes. To check for doneness, gently poke down on the center of the casserole (using the back of spoon) and watch for any runny liquid to reveal itself. If you see any liquid rising up, the dessert is not yet ready and should continue to bake a few minutes longer.
  • Set aside to cool and set up completely on a wire rack for about 45 minutes. Serve and enjoy!
  • Add the butter to a small saucepan over medium heat. As soon as the butter has melted, stir in the flour and whisk for about 1 minute.
  • Add the milk one big splash at a time, whisking well after each addition. Once all the milk has been incorporated, add the brown sugar, cream, and salt and stir.
  • Allow the mixture to simmer for about 5 minutes, or until slightly thickened, stirring occasionally. Add the vanilla and stir once more.
  • Pour the sauce over the bread pudding just before serving and enjoy!

Nutrition Facts : Calories 434 kcal, Carbohydrate 64 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 550 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving

BANANA BREAD PUDDING



Banana Bread Pudding image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Provided by Miss Annie

Categories     Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

Steps:

  • Put cubed bread in a large bowl with milk, let stand for 1 hour.
  • Pre-heat oven to 325ºF.
  • Spray 9" X 13" baking dish.
  • In another bowl, beat together eggs, sugar and vanilla.
  • Stir this mixture into the bread mixture.
  • Fold in the mashed bananas, spices and raisins.
  • Pour evenly into baking dish.
  • Place uncovered in center of oven and bake 1 hour and 10 minutes.
  • Remove from oven and cool to room temperature.
  • Serve with a splash of rum and whipped cream, if desired.

BANANA BREAD PUDDING



Banana Bread Pudding image

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

8 cups cubed challah or brioche (1-inch cubes; about 12 ounces)
4 tablespoons unsalted butter, plus more for the baking dish
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/4 cup dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 cups heavy cream
2 cups whole milk
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1 cup raw pecans, chopped
5 ripe bananas
Vanilla ice cream, for serving, optional

Steps:

  • For the bread and syrup: Preheat the oven to 300 degrees F.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
  • Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
  • For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
  • Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
  • Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.

BANANA BREAD & BUTTER PUDDING



Banana bread & butter pudding image

A microwave pud that will have the family thinking you've been cooking for hours

Provided by Good Food team

Categories     Dessert, Dinner, Supper, Treat

Time 20m

Number Of Ingredients 8

4 thick slices white bread
50g butter , softened
1 large banana , peeled and sliced
2 eggs
85g soft, light brown sugar , plus 1 tbsp extra
large pinch cinnamon
450ml milk
1 tbsp cornflour

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.

Nutrition Facts : Calories 412 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.99 milligram of sodium

CHOCOLATE BANANA BREAD PUDDING



Chocolate Banana Bread Pudding image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
  • Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g

BANANA-BREAD BREAD PUDDING



Banana-Bread Bread Pudding image

We used real banana bread in our Banana-bread Bread Pudding. Serve warm, straight from the oven.

Provided by Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 6

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 eggs
2 cups mashed very ripe bananas (4 medium)
2 packages (3 oz each) cream cheese, softened
1/2 cup powdered sugar
2 1/4 cups half-and-half
1 1/2 teaspoons vanilla
Dash salt
3 eggs
Powdered sugar

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.

Nutrition Facts : ServingSize 1 Serving

NOT-TOO-SWEET BANANA BREAD PUDDING



Not-Too-Sweet Banana Bread Pudding image

This bread pudding is perfect for those of us who don't like it too sweet, but don't want to sacrifice rich custard. Nicely spiced, with perfect texture. Enjoy with a scoop of snickerdoodle ice cream and a glass of cold milk!

Provided by Allrecipes Member

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 14

Number Of Ingredients 11

nonstick cooking spray
1 (16 ounce) loaf banana bread
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup milk, or as needed
4 large eggs, beaten slightly
¼ cup white sugar
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/4-inch pieces
1 tablespoon white sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.
  • Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.
  • Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.
  • Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.
  • Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.
  • Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)

Nutrition Facts : Calories 305.9 calories, Carbohydrate 40.1 g, Cholesterol 93.8 mg, Fat 13.2 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 153.1 mg

BANANA BREAD PUDDING



Banana Bread Pudding image

Bananas, peasant bread, and a little dark rum make this pudding heavenly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for ramekins
1 1/4 cups heavy cream
3 large eggs
3/4 cup packed dark-brown sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 tablespoons dark rum
3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds
8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces

Steps:

  • Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
  • Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
  • Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

BANANA-RAISIN BREAD PUDDING



Banana-Raisin Bread Pudding image

We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h15m

Number Of Ingredients 9

Butter, room temperature, for baking dish
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 1/2 cups whole milk
12 ounces challah bread, cut into 1 1/2-inch chunks
3 bananas, sliced 1 inch think on the diagonal
1/2 cup raisins

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.

Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g

BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)

Provided by Sam Sifton

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

4 large eggs
2 cups whole milk
1/4 cup plus ½ cup brown sugar
2 teaspoons vanilla extract
1 tablespoon plus ½ cup dark rum
1 teaspoon plus ½ teaspoon kosher salt
6 cups cubed brioche, approximately ½ loaf
5 ripe bananas, peeled and cut into coins
1 tablespoon white sugar
5 tablespoons unsalted butter
1/4 cup heavy cream

Steps:

  • Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
  • Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
  • Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
  • Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams

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From rachaelrayshow.com


SLOW COOKER BANANA BREAD PUDDING RECIPE - SIMPLY RECIPES
2022-03-02 Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.
From simplyrecipes.com


BANANA BREAD PUDDING RECIPE FROM THE WESTERLY - TORONTO LIFE
2013-04-10 Cut bread into 1-inch slices. Place them on a baking sheet and toast in centre of oven for 4 to 6 minutes until slightly hard around edges. 3. Whisk the eggs and yolks in a large mixing bowl. Add ...
From torontolife.com


BREAD PUDDING FROM BANANA BREAD - ORGASMIC CHEF
2015-12-21 Preheat oven to 180C / 350F and generously butter a 20cm square baking dish (8" square) Dry bread soaks up the custard better, so if the bread is moist, place on a baking tray at 160C / 320F for about 20 minutes, tossing once. Set aside to cool. Add the cream, milk, eggs, sugar and vanilla into a bowl and whisk to combine.
From orgasmicchef.com


GEMMA'S BANANA BREAD PUDDING - BIGGER BOLDER BAKING
2021-06-19 Preheat the oven to 350°F (180°C) and butter an 8x8-inch baking dish. Slice and cut the banana bread into small cubes. Place into the buttered dish. In a medium bowl, mashed banana with a potato masher or fork until fine.
From biggerbolderbaking.com


EASY BANANA BREAD PUDDING RECIPE - LOVE FROM THE OVEN
2021-03-11 Pre-heat oven to 375 degrees F. Place bread cubes and bananas into a greased 2 quart baking dish. In a medium bowl, combine beaten eggs, milk, sugar, melted butter, vanilla, cinnamon and salt. Mix well to combine. Pour over the bread and bananas and gently stir to coat. Bake, uncovered, for 40 minutes. If desired, combine glaze ingredients in a ...
From lovefromtheoven.com


BANANA BREAD PUDDING - SPACESHIPS AND LASER BEAMS
2022-03-31 How To Make This Banana Bread Pudding Recipe. STEP ONE: Preheat the oven to 350°F. Grease a 9 x 13-inch glass baking dish. STEP TWO: In a large mixing bowl, whisk the eggs until frothy. STEP THREE: Add the heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar.
From spaceshipsandlaserbeams.com


BANANA BREAD PUDDING - TORNADOUGH ALLI {AN EASY TASTY BREAKFAST …
2018-07-06 Instructions. Preheat oven to 350. Place your cubed bread in a large bowl and set aside. In another large bowl whisk together eggs, cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice and salt until combined. Stir in your bananas and 1 cup chopped walnuts.
From tornadoughalli.com


TASTEGREATFOODIE - EFFORTLESS BANANA BREAD PUDDING - DESSERTS
2021-06-13 Add the bananas to a large bowl then mash. Then, add in the milk, eggs, sugar, vanilla, almond extract. Place all the ingredients in a blender or whisk mix well. Add in the cubed bread and mix. Spray non stick cooking spray onto a glass 9×13 baking dish. Pour mix into a glass baking dish.
From tastegreatfoodie.com


BANANA BREAD PUDDING | METRO
Preparation. Preheat oven to 375 F. Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add to the bowl along with the walnuts and ground flex seeds. Set aside.
From metro.ca


BANANA BREAD PUDDING - BREYERS
Directions. Preheat oven to 350°. Combine melted Breyers® Natural Vanilla Ice Cream and bread cubes in a large bowl . Allow to soak for at least 30 minutes. Add bananas, walnuts and cinnamon; mix well to combine. Transfer to two 4-ounce oven-proof mini glass jars or custard cups. Bake 35 to 40 minutes until tops are golden and set.
From breyers.com


BANANA BREAD PUDDING. - CARIBBEANPOT.COM
2012-05-15 Now peel and slice the bananas and get ready to assemble everything. In the bowl with the bread pieces, add the sliced banana and raisin.. then pour in the liquid and give it a good mix. Try to make sure all the pieces of bread absorb some of this rich liquid.. press down if necessary. Cover the bowl and allow to rest for about 20 minutes.
From caribbeanpot.com


BANANA BREAD WITH BANANA PUDDING : 10 STEPS - INSTRUCTABLES
1 box Jello brand instant banana pudding 2 eggs 3 overly ripe bananas 8 teaspoons (1 stick) of butter 1/2 teaspoon pure vanilla extract 1 cup of sugar 1 teaspoon baking soda 1&1/4 cup of flour
From instructables.com


BANANA BREAD WITH PUDDING MIX | LEITE'S CULINARIA
2022-06-07 Directions. Preheat the oven to 325°F (160°C). In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, whisk together the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well but gently. Fold in the coconut and chocolate chunks.
From leitesculinaria.com


COPYCAT BOB EVANS BANANA BREAD - THERESCIPES.INFO
Copycat Bob Evans Banana Bread {extra moist with secret ... new www.twopinkpeonies.com. Keyword Copycat Bob Evans Banana Bread Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 6 people Author Two Pink Peonies Cost $5 Equipment Loaf pan (9 x 5 inch) Hand mixer Ingredients 3 ripe bananas mashed with a fork ½ cup sour cream use full …
From therecipes.info


BANANA PUDDING BREAD PUDDING - PAULA DEEN MAGAZINE
In a large bowl, whisk together milk, sugar, melted butter, vanilla, salt, and eggs. Pour onto bread mixture, lightly pressing with a spoon. Cover and refrigerate for 1½ hours. Preheat oven to 350°. Bake, uncovered, until puffed and golden brown, about 45 minutes. Sprinkle with pecans, and serve warm with maple syrup.
From pauladeenmagazine.com


BEST BANANA CARAMEL BREAD PUDDING RECIPES | FOOD NETWORK CANADA
2015-10-22 Step 3. Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl. Step 4. Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and ...
From foodnetwork.ca


BANANA BREAD PUDDING RECIPE TOPPED WITH VANILLA CREAM SAUCE
2022-05-19 Step 1: Preheat the oven to 350 and grease a loaf pan with nonstick cooking spray. Step 2: In a small bowl, add flour, baking soda, salt, cinnamon, and nutmeg and mix well. Set aside. Step 3: In a larger mixing bowl, add sugar, oil, eggs and bananas and mix well. Add flour mixture to loaf pan and mix just until combined.
From ladyandtheblog.com


BANANA BREAD PUDDING - PIPING POT CURRY
2021-09-14 To use the air fryer lid, take the baking pan carefully out of the instant pot and empty the water. Place back the trivet and the baking pan on top of it and close it with air fryer lid. Cook at 400°F for 3-5 minutes. Alternatively you can also broil it in the oven for 3-5 minutes to get a crispy brown top.
From pipingpotcurry.com


VANILLA PUDDING BANANA BREAD - 3 YUMMY TUMMIES
2020-08-18 Instructions. Preheat oven to 325 degrees. In a medium bowl; combine the flour, salt, pudding and baking soda. Beat together the eggs, sugar, applesauce and oil. Slowly beat in the flour mixture until combined. Fold in the bananas, chocolate chunks and …
From 3yummytummies.com


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