Banana Panettone Pudding Recipes

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PANETTONE BREAD AND BUTTER PUDDING



Panettone Bread and Butter Pudding image

Provided by Jamie Oliver

Categories     dessert

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim)
1 pint (575 milliliters) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
A little icing sugar

Steps:

  • To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
  • Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
  • Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.

SOUTHERN BANANA PUDDING



Southern Banana Pudding image

Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.

Provided by Food Network Kitchen

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar

Steps:

  • Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
  • Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
  • Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
  • Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

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.

PANETTONE BREAD PUDDING



Panettone Bread Pudding image

This warm Panettone Bread Pudding is super easy to assemble and taste heavenly! Let it soak up the holiday spiced custard and bake till nicely puffed up and golden. There is no perfect holiday dessert than this!

Provided by Namiko Chen

Categories     Dessert

Time 13h5m

Number Of Ingredients 14

1 panettone bread ((1.1 lb or 500 g))
½ Tbsp unsalted butter ((for greasing the casserole dish; cooking spray works too but we love butter!))
10 large eggs
⅓ cup sugar
1 ½ cups heavy whipping cream
½ cup whole milk
2 tsp vanilla extract
½ tsp almond extract ((optional))
1 tsp ground cinnamon
½ tsp ground clove ((optional))
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
1 tsp orange zest ((from one orange; you can increase to 2 tsp if you like))
confectioners' sugar/powdered sugar ((for dusting))
fresh whipped cream ((optional))

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 408 kcal, Carbohydrate 8 g, Protein 10 g, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 287 mg, Sodium 199 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 7 g, ServingSize 1 serving

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

PANETTONE PUDDING



Panettone pudding image

This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone

Provided by Good Food team

Categories     Dessert, Dinner, Supper

Time 45m

Number Of Ingredients 9

50g butter, softened (optional)
250g panettone (about 5 medium slices)
2 eggs
142ml carton double cream
225ml milk
1 tsp vanilla extract
2 tbsp caster sugar
icing sugar, for sprinkling
softly whipped cream, to serve

Steps:

  • Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
  • Cut 250g panettone into wedges, leaving the crusts on.
  • Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  • In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
  • Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  • Dust with icing sugar and serve with spoonfuls of whipped cream.

Nutrition Facts : Calories 520 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium

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