Bananachocolatecaramelbreadpudding Recipes

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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

SALTED CARAMEL-BANANA BREAD PUDDING



Salted Caramel-Banana Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 12 servings

Number Of Ingredients 18

For the caramel:
1 cup sugar
2 tablespoons salted butter, cut into pieces and at room temperature
1/2 cup heavy cream, warmed
1 tablespoon bourbon
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt
For the bread pudding:
Salted butter, for the baking dish
1 1-pound loaf brioche, crusts removed, cut into 1/2-inch cubes (about 13 cups)
5 large eggs
3/4 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
3 bananas, halved lengthwise and sliced 1/2 inch thick
Sea salt, for sprinkling

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.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING



Banana-Chocolate Caramel Bread Pudding image

This is a a sinfully delicious creamy bread pudding! Recipe #78088 works great with this recipe, just make certain that the sauce is room temperature before using in this recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cubed Italian bread (crusts removed and cut into 1-inch cubes)
2 ripe bananas (sliced crosswise)
1 cup semi-sweet chocolate chips
1/2 cup chopped toasted walnuts (or use pecans)
1/2 cup caramel sauce (room temperature)
3 cups half-and-half cream
3 large eggs
4 ounces cream cheese, softened
1/2 teaspoon cinnamon
vanilla ice cream

Steps:

  • Set oven to 325 degrees.
  • Butter a 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
  • Drizzle the caramel sauce over top.
  • In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
  • Let stand at room temperature for 20 minutes.
  • Bake for about 45-50 minutes to 1 hour.
  • Let stand for 15 minutes before serving.
  • Serve warm topped with ice cream.
  • Delicious!

CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE



Chocolate Chip Banana Bread Pudding W/Caramel Sauce image

This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8)

Provided by OceanIvy

Categories     Dessert

Time 1h35m

Yield 1 pudding

Number Of Ingredients 11

1 (1 1/4 lb) challah
3 large eggs
1 1/2 cups milk
3/4 cup half-and-half
3/4 cup banana, mashed
1 cup chocolate chips
1 1/2 cups maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
2 cups caramel sauce (or see my other recipes for this)

Steps:

  • Cut the loaf onto 3/4" slices,trim off crust.
  • Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
  • Place the brad cubed into large bowl.
  • In a medium bowl, whisk eggs well.
  • Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
  • Add chocolate chips.
  • With rubber spatula, mix until bread in moistened well.
  • Let set for half hour.
  • Set rack in center of the oven, heating it to 350°F.
  • Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
  • Scoop the soaked bread mixture into the pan, filling to the top.
  • Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
  • Let cool on rack.
  • When cooled, run knife around edge between pudding and pan.
  • Gently unmold pudding onto plate and then invert it back so brown side faces up.
  • When serving, cut lukewarm or room temperature pudding into 8 wedges.
  • Pour caramel sauce over.

Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5

BANANA-CARAMEL PUDDING



Banana-Caramel Pudding image

I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.

Provided by Food Network

Categories     dessert

Yield Serves 8 to 10

Number Of Ingredients 16

3 large eggs
2 tsp vanilla paste or extract
1 1/2 cups/360 ml milk
1 1/2 cups/360 ml heavy/double cream
3/4 cup/150 g sugar
1/8 tsp kosher salt
1/2 cup/115 g unsalted butter
3/4 cup/175 ml heavy/double cream
3/4 tsp kosher salt
1 cup/200 g sugar
1 tbsp fresh lemon juice
2 1/2/360 ml cups heavy cream
1/2 cup/100 g sugar
1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean
5 bananas
4 cups/360 g vanilla wafers

Steps:

  • To make the pudding:
  • Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
  • To make the caramel sauce:
  • Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
  • To make the whipped cream:
  • Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
  • To assemble:
  • Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.

RUM, CARAMEL, AND BANANA BREAD PUDDING



Rum, Caramel, and Banana Bread Pudding image

Provided by Sarah Patterson Scott

Categories     Rum     Dessert     Bake     Kentucky Derby     Banana     Family Reunion     Potluck     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Caramel sauce:
2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tablespoon dark rum
1/4 teaspoon salt
1 tablespoon unsalted butter
Pudding:
7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf)
6 large eggs
3/4 cup sugar
1/8 teaspoon plus 1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 teaspoon vanilla extract
1/4 cup (packed) dark brown sugar
3 tablespoons unsalted butter
2 tablespoons dark rum
1 tablespoon fresh lemon juice
4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

Steps:

  • For caramel sauce:
  • Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
  • For pudding:
  • Preheat oven to 350°F.
  • Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
  • Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
  • Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
  • Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

CARAMEL-BANANA PUDDING DESSERT



Caramel-Banana Pudding Dessert image

This Caramel-Banana Pudding Dessert will be the only thing they'll talk about at your next potluck party. (You may want to bring copies of the recipe.)

Provided by My Food and Family

Categories     Home

Time 10m

Yield 16 servings

Number Of Ingredients 7

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 pkg. (12 oz.) prepared pound cake, cut into 14 slices
1/3 cup caramel ice cream topping
2 bananas, sliced
1/2 cup chopped pecans, toasted

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Arrange 7 cake slices in bottom of 13x9-inch pan; drizzle with half the caramel topping. Cover with layers of half each of the pudding mixture and bananas. Top with layers of remaining cake slices, caramel topping and pudding mixture; top with remaining banana slices.
  • Sprinkle with nuts.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.8962 g, Sugar 0 g, Protein 3 g

CARAMEL-BANANA BREAD PUDDINGS



Caramel-Banana Bread Puddings image

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

1 1/2 cups purchased caramel sauce
1/4 teaspoon plus 1/8 teaspoon fine sea salt
8 5x3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted
3 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals
4 large eggs
1 1/2 cups half and half
1/3 cup whole milk
2 1/2 tablespoons sugar, divided
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

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



Chocolate Banana Bread Pudding Recipe by Tasty image

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

6 breads, whatever is about to go stale, cut into small cubes
4 ripe bananas
3 eggs
1 cup milk
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup chocolate chips
ice cream, to taste
chocolate syrup, to taste
whipped cream, to taste

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

GRANDMA'S BANANA PUDDING



Grandma's Banana Pudding image

My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!

Provided by tigrbtrfly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 13

1 (12 ounce) package vanilla wafers, divided
1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
4 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
4 bananas, sliced, or more to taste
4 egg whites
¼ teaspoon cream of tartar
5 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
  • Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
  • Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
  • Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
  • Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g

CARAMELIZED BANANA BREAD PUDDING



Caramelized Banana Bread Pudding image

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

1 1/2 cups Gold Medal™ whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
2 egg whites
1 cup mashed ripe bananas (2 large)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, toasted
1 1/2 cups fat-free (skim) milk
1 teaspoon vanilla
1 cup fat-free egg product
4 teaspoons turbinado sugar (raw sugar)

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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2020-05-17 Place a fine mesh strainer over a medium heat-proof bowl; set aside. Place a 2 1/2 quart saucepan on the stove and without turning the heat on, add the sugar, cornstarch, and salt; whisk to combine. Continue to whisk as you add in 1/2 cup of milk. Keep mixing until the mixture is …
From littlespicejar.com


PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE BREAD PUDDING
Banana Caramel Bread Pudding is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratc...
From youtube.com


CARAMELIZED BANANA PUDDING - SALLY'S BAKING ADDICTION
2020-08-10 Add the bananas and cook until softened and slightly caramelized, about 3 minutes. *If you prefer a little more texture in your banana pudding, only cook the bananas for about 1-2 minutes.*. Remove from heat and set aside. Pudding: Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat.
From sallysbakingaddiction.com


BANANA CARAMEL BREAD PUDDING RECIPE | LAND O’LAKES
Grease 13x9-inch baking dish; set aside. Layer half of bread cubes into prepared baking dish; evenly distribute bananas. Top with remaining bread cubes and caramels. Whisk eggs in bowl until thick and lemon-colored. Add milk, sugar, butter and cinnamon; mix well. Pour evenly over bread cubes. Bake 35 minutes.
From landolakes.com


SALTED CARAMEL BANANA BREAD PUDDING - SPARKLES OF YUM
2020-01-13 Ingredients For the caramel: 1 cup sugar; 2 tablespoons salted butter, cut into pieces and at room temperature; 1/2 cup heavy cream, warmed; 1 tablespoon bourbon (or Bailey's, Kahlua or Rum Chata)
From sparklesofyum.com


BANANA BREAD PUDDING WITH COCONUT CARAMEL SAUCE
2014-06-16 In a medium bowl, combine the eggs, half & half cream, coconut milk, vanilla and salt. Whisk to combine thoroughly. Grease your baking dish. Place 1/3 of the bread cubes in the bottom of the dish. Sprinkle 1/2 of the banana/brown sugar mixture over top. Add another 1/3 of the bread cubes.
From seasonsandsuppers.ca


BANANA CARAMEL PUDDING | EASY DESSERT | DELICIOUS EVERYDAY
2011-11-07 Instructions. Preheat the oven to 170 degrees celsius (325 farenheit) and grease a 28cm loaf tin. Place the pudding ingredients in a mixer fitted with a paddle attachment and beat until just combined. Pour the mixture into the greased loaf tin and bake for 50 to 60 minutes, or until cooked through. To make the caramel sauce, place the cream and ...
From deliciouseveryday.com


BANANA CARAMEL PUDDING - THE CAKE CHICA
2018-04-11 Whisk in the vanilla extract and strain the mixture through a fine-mesh sieve into a medium bowl. Peel the banana and cut into 20 thin slices. Spoon about ¼ cup of the pudding into each of four 6-ounce ramekins or custard cups. Top each pudding layer with 5 banana slices and 3 vanilla wafers. Spoon the remaining pudding over the wafers ...
From thecakechica.com


BANANA BREAD PUDDING WITH CARAMEL SAUCE - EAT WHEAT
For the banana bread pudding. Preheat oven to 350°F. Butter a 1-quart baking dish. In large saucepan, scald milk over medium heat until bubbles begin to form (180°F). Remove pan from heat and stir in mashed bananas. Stir in salt, honey, raisins, lemon zest, eggs and bread cubes; mix well. Turn into baking dish and smooth top.
From eatwheat.org


CARAMELIZED BANANA BREAD PUDDING RECIPES
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.
From recipes.servegame.org


BANANA CARAMEL BREAD PUDDING (MADE BY ANNA) : BOOK RECIPES
2020-06-03 Preheat the oven to 350 F (180 C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water. To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without ...
From book-recipe.com


CROCKPOT CARAMEL BANANA BREAD PUDDING RECIPE - RECIPES.NET
2022-01-31 Ingredients. 1 lb bananas, thickly sliced; 1 cup all-purpose flour, or whole-wheat flour; ½ cup hot water; ½ cup brown sugar; ¾ cup granulated sugar; ½ cup milk; 2 tbsp unsalted butter; 2 tbsp vegetable oil; 1 tbsp cornstarch; 2 tsp baking powder; 1 tsp vanilla extract; 1 tsp ground cinnamon; ¼ tsp salt ; cooking spray; For Serving: 1 oz ice cream; Instructions. In a …
From recipes.net


BANANA CHOCOLATE CHUNK BREAD PUDDING | CANADIAN LIVING
2009-12-09 %RDI. Iron 15.0; Folate 22.0; Calcium 16.0; Vitamin A 14.0; Vitamin C 2.0; Method Trim crust from bread; spread both sides of each slice with butter. Cut into pieces; arrange in greased 8-inch (2 L) square glass baking dish.
From canadianliving.com


BANANA BREAD PUDDING WITH CARAMEL SAUCE - PREVENTION
2016-03-10 Pour over the banana mixture and cover with foil. Place the dish in a larger baking dish and add 1" of hot water to the outer dish. Bake for …
From prevention.com


CARAMEL BANANA DESSERT RECIPES
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes. Time 15m. Yield 4. Number Of Ingredients 4. Ingredients; ½ cup butter: 1 cup superfine sugar: 1 ¼ cups heavy cream: 4 bananas, peeled and halved lengthwise: Steps: Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir …
From recipes.servegame.org


BANANA CARAMEL BREAD PUDDING BEST RECIPES
Ingredients: 1 1/2 cups purchased caramel sauce; 1/4 teaspoon plus 1/8 teaspoon fine sea salt; 8 5x3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted
From findrecipes.info


BANANA-CARAMEL BREAD PUDDING RECIPE | MYRECIPES
Step 2. In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes. Step 3. Bake in a 325° regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.
From myrecipes.com


CHOCOLATE CARAMEL BREADS RECIPES
Steps: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
From recipes.servegame.org


CARAMEL BANANA BREAD PUDDING RECIPE - LOS ANGELES TIMES
2010-05-13 1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the cream, vanilla and a …
From latimes.com


CHOCOLATE CHOCOLATE BANANA BREAD RECIPES
Steps: Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; …
From recipes.servegame.org


BANANA PUDDING WITH SALTED CARAMEL SAUCE - JUST A TASTE
2013-03-27 Make the salted caramel: Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed ...
From justataste.com


BANANA CARAMEL PUDDING RECIPE
2011-04-27 Directions. In a large bowl, mix pudding, sour cream, and salt. In a small bowl, microwave dulce de leche on High 1 minute or until soft. In a large glass bowl, layer half of the pound cake, half ...
From goodhousekeeping.com


HOT EATS AND COOL READS: CARAMEL BANANA BREAD PUDDING RECIPE
2020-01-19 Stir in the bananas and pecans. Pour the mixture over the sweet rolls, refrigerate. Preheat the oven. Remove from fridge, let set at room temperature, then bake. In a sauce pan, heat the brown sugar, butter, vanilla and milk. Bring to a boil, cook. Remove from heat and pour over top of the bread pudding. Cut and serve.
From hoteatsandcoolreads.com


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