BANANA BREAD PUDDING
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
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.
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
CURRANT CARDAMOM BREAD PUDDING
Perfect holiday dish! Simple and delicious. Pairs well with a strong cup of black coffee and early morning solitude.
Provided by lboyd
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 45.8 g, Cholesterol 74.9 mg, Fat 12 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 443.6 mg, Sugar 23.5 g
MANGO CARDAMOM BREAD PUDDING
Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
Provided by ONFIRE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
- Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
- Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
Nutrition Facts : Calories 194 calories, Carbohydrate 27.9 g, Cholesterol 82.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 200.6 mg, Sugar 17.8 g
CINNAMON-RAISIN BANANA BREAD PUDDING
My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I'm making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 374 calories, Fat 17g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 249mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 5g fiber), Protein 11g protein.
BANANA BREAD PUDDING
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
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.
CINNAMON-BANANA BREAD PUDDING
Serve warm pudding baked using cinnamon-swirl bread and bananas - perfect for dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
- In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
- Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
- Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Fat 6, Fiber 6 g, Protein 12 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
BANANA BREAD-BREAD PUDDING
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
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.
CARAMEL-BANANA BREAD PUDDINGS
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Provided by Alice Medrich
Categories Milk/Cream Dessert Vegetarian Banana Fall Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
- Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
- Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
- Serve bread puddings warm or at room temperature.
CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY
Here's what you need: breads, ripe bananas, eggs, milk, cinnamon, vanilla extract, chocolate chips, ice cream, chocolate syrup, whipped cream
Provided by Tasty
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
- In a large mixing bowl, add ripe bananas and mush.
- Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
- Once fully mixed, add bread and let it soak for 5 to 10 minutes.
- Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
- Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 61 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, Sugar 28 grams
BANANA CARDAMOM BREAD PUDDING
Steps:
- Preheat oven to 350F. Lightly grease a 9x13 inch baking dish with butter and set aside. Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of butter over medium heat and pour the butter over the bread cubes. Using spatula, toss to evenly distribute the butter. Combine the cream, milk, eggs, brown sugar, granulated sugar, cardamom, nutmeg, almond extract and salt in a Mixing bowl. Pour the cream mixture over the bread cubes and stir to combine. Let sit until the bread is soft and has absorbed most of the liquid. Stir in the mashed bananas. Pour the mixture into the prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Remove the pudding from the oven and let the dish cool about 15 min before serving.
BANANA-RAISIN BREAD PUDDING
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
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
CARAMELIZED BANANA BREAD PUDDING
Home made banana bread takes on a whole new look in this wonderful banana bread pudding - a warm and hearty dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
- Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
- Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
- In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
- Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
- Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
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