Banana Raisin Bread Pudding Recipes

CINNAMON-RAISIN BANANA BREAD PUDDING

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.

EASY CARAMELIZED BANANA RAISIN BREAD PUDDING RECIPE

Steps:

• In a small bowl, combine raisins and rum and let stand 10 minutes
• Drain, reserving rum and raisins separately
• In a medium nonstick skillet, melt butter over medium-high heat
• When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes
• Remove skillet from heat and add brown sugar and reserved rum
• Return skillet to heat and cook until rum evaporates, about 30 seconds
• Set aside
• Preheat oven to 350 degrees
• In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended
• Stir in bread cubes
• Let mixture stand 15 minutes, gently stirring a few times
• Spray four 8-ounce ramekins with cooking spray
• Stir raisins into bread mixture
• Spoon half of bread mixture among ramekins
• Spoon half of bananas over top
• Repeat with remaining bread mixture and bananas
• Bake until puffed and golden, 30 to 35 minutes
• Let cool; serve warm or at room temperature
• Let cool; serve warm or at room temperature

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.

CARAMELIZED BANANA RAISIN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
• In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
• Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
• Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.

BACK IN BUSINESS BANANA BREAD PUDDING

Steps:

• Grease a 2-quart baking dish with butter. In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water.
• Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb.
• Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest.
• Increase oven heat to 425 degrees F.
• To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds.
• Spread the meringue over the bread pudding, swirling it decoratively with the back of a spoon, and being sure to anchor the meringue to the sides of the baking dish. Bake until the meringue browns, 5 or 10 minutes.

BANANA RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.

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.

CINNAMON-BANANA BREAD PUDDING

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.

BANANA OATMEAL RAISIN PUDDING

Steps:

• Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.

BANANA OAT BREAD PUDDING

Steps:

• In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)