Banana Strawberry Bread Pudding Video Recipes

STRAWBERRY BANANA BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan.
• Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve.
• Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.

STRAWBERRY BANANA PUDDING

Steps:

• PREPARE a cornstarch slurry. Pour the cold water into a small bowl. Slowly whisk the cornstarch into the water. Stir until it is a thick slurry. Set it aside until the milk/cream mixture is ready.
• POUR 2 cups of milk and ½ cup of cream into a 4-quart saucepan.
• STIR in ¼ cup sugar and the salt. Stir briefly to combine.
• WARM over medium heat until the liquid gets steamy and the sugar has dissolved. Stir occasionally. The liquid should not boil but should reach between 180° and 190°F (80-85°C).
• When the milk/cream mixture is steamy, SLOWLY DRIZZLE the cornstarch slurry into the hot liquid. Whisk constantly. It will start to thicken immediately.
• Continue to WHISK over medium heat until the mixture is thickened and starts to bubble. Be patient. Depending on your stove, it may take between 15 and 30 minutes. (Gas stovetops are quicker, and electric stovetops take longer. Saucepan quality also plays a role.)
• After it begins to bubble, STIR for one more minute. Then remove the pan from the heat and cool for 1 minute.
• POUR the pudding through a fine-mesh sieve or strainer into a bowl with an airtight lid (even if you do not see lumps).
• STIR in the butter and vanilla extract.
• COOL the pudding, stirring every few minutes. The pudding will continue to thicken as it cools.
• When the pudding has cooled (20 or 30 minutes), COVER it with plastic wrap. Press the plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on the pudding as it cools.
• SECURE the lid to the top of the container and place it in the refrigerator until thoroughly chilled, about 2 hours.
• WHIP the cream. Place 1 cup of heavy cream in a chilled bowl and stir in 2 tablespoons of granulated sugar.Using a hand or stand mixer with a wire whip, whip the cream until it forms medium peaks. Alternately, use Cook Whip instead.
• REMOVE the pudding from the refrigerator and use a hand mixer to mix until smooth. It will be slightly thick.
• FOLD the whipped topping into the thick vanilla pudding until it is mixed well.
• WASH the strawberries. Cut off the stems and slice them.
• PEEL and SLICE the bananas. Sprinkle with lemon juice or fruit-fresh to keep them from turning brown.
• MAKE a cornstarch slurry by whisking the cornstarch into the water. Set aside.
• WASH fresh strawberries (if using). Cut off stems and slice them. Skip if you are using frozen berries.
• MIX the fresh or frozen strawberries, lemon juice, sugar, and salt in a medium saucepan.
• HEAT over medium heat until the mixture begins to boil.
• STIR the cornstarch slurry once more and then slowly drizzle it into the strawberries.
• COOK for one more minutes.
• REMOVE from the heat and stir in the butter until it melts.
• COOL for 5 minutes and then pour the topping into an airtight container.
• CHILL it in the refrigerator for about 2 hours.
• CUT the butter into pieces and place in a microwave safe container. Cover the container with a paper towel to keep the butter from splattering in the microwave.
• HEAT the butter for 15 seconds. Check and then continue to heat in 10 second intervals until the butter is all melted.
• CRUSH the vanilla wafers in a food processor or blender.
• STIR in ¾ of the strawberry jello mix.
• ADD the melted butter. Stir until everything is well mixed.
• POUR the strawberry crunch onto a jelly roll pan or sheet pan with sides. Spread it into a thin layer.
• REST for 15 minutes or until it is no longer wet. You can refrigerate it to speed things up.
• BREAK the pieces apart. It should resemble a strudel.
• PLACE a layer of cookies (or strawberry crunch) at the bottom of a serving dish, like a glass trifle dish.
• LAYER half of strawberry slices (or strawberry topping) on the cookies.
• ADD a layer of banana slices on top of the strawberries.
• SPREAD a layer of vanilla pudding on top of the fruit.
• REPEAT the layers, starting with the cookies. Finish with vanilla pudding on top.
• GARNISH the top with fresh strawberries, sliced bananas, crushed wafers, or strawberry crunch.

BANANA STRAWBERRY BREAD PUDDING (VIDEO)

Steps:

• Heat oven to 175°C/350°F. Line a baking pan with a parchament paper.
• Arrange bread cubes on a baking tray and bake for 5 minutes.
• Add eggs, sugar, cinnamon to a large mixing bowl.
• Whisk well until combined.
• Add bananas, strawberries, dried cranberries, and mix well.
• Stir in bread cubes and toss well.
• Grease a pan and pour the bread mixture into the pan.
• Bake for 1 hour, or until a knife inserted near the center comes out clean and bread have browned.
• Sprinkle pistachio and coconut.
• Transfer pudding on to a serving plate.
• Top with a dollop of ice-cream and drizzle some chocolate sauce on top.
• Serve Banana Strawberry Bread Pudding warm or at room temperature.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

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.

STRAWBERRY-BANANA GRAHAM PUDDING

Steps:

• Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.