Bananas Foster Banana Pudding Recipes

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

BANANAS FOSTER BREAD PUDDING

Steps:

• Slice French bread and dry in a 200F oven for 20 minutes.
• Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
• Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
• Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
• Be sure to flatten all of the lumps.
• Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
• Remove foil and bake for an additional 20 minutes, or until golden brown.
• Set aside to cool.
• Foster Sauce:.
• Melt butter in a sauce pot.
• Add the brown sugar and cinnamon and mix well.
• Add the rum and ignite.
• Allow the flames to subside.
• Then, stir in the banana liqueur.
• Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
• To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
• Top warm bread pudding with Foster sauce and garnish with mint leaves.

BANANAS FOSTER PUDDING

Steps:

• Make the whippped cream. In mixer add cream, sugar, and vanilla. Whip until stiff peaks form. Set aside in refrigerator.
• In large mixing bowl, add instant pudding, milk, softened cream cheese, sweetened condensed milk, and dulce de leche. Mix for 3-4 minutes until smooth. Refrigerate for 5 minutes. Add bannanas.
• In Triffle bowl, layer vanilla wafers, 1/3 pudding mixture, 1/3 whipped cream, repeat 3 times. Top with crumbles vanilla wafers.

BANANAS FOSTER BANANA PUDDING

Steps:

• Preheat oven to 350°. In a medium saucepan, heat milk to a simmer. In a second medium saucepan, whisk egg yolks with 3⁄4 cup sugar until thick and light. Add flour and salt, stirring until smooth. Whisk scalded milk into egg mixture, blending well. Return pan to heat. (Make sure pastry cream is perfectly smooth before letting it boil.) Whisk over medium heat until boiling. Cook pastry cream, whisking constantly, while at a gentle boil, for approximately 2 minutes. Add vanilla, stirring to combine. Strain pastry cream through a mesh sieve into a bowl. Set aside. Place a layer of vanilla wafers on the bottom of a 3-quart baking dish. Spread half of pastry cream on top of wafers. Stand wafers into pastry cream all along the sides of dish. Set aside. In a large skillet, heat butter over medium-high heat until foaming. Add brown sugar, cooking until melted. Add bananas, and cook, stirring to combine, for 2 to 3 minutes. Spoon bananas evenly over pastry cream in baking dish. Top with a second layer of vanilla wafers. Spoon remaining half of pastry cream over wafers. Set aside. In a heavy-duty stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Gradually add remaining ½ cup sugar, a little at a time, beating until stiff peaks form. Spoon meringue over pastry cream, and spread evenly to cover entire surface, sealing well at edges. Using a spatula, make curls and peaks in meringue, if desired. Bake in oven until lightly browned, 15 to 20 minutes. Remove to a rack, and let cool slightly. Serve warm or cold.

BANANAS FOSTER BREAD PUDDING

Steps:

• For the bread and syrup: Preheat the oven to 300 degrees F.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
• Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
• For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
• Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
• Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350F.
• In a large bowl, whisk together the eggs, milk, 1/4 cup brown sugar, vanilla, 1 Tbsp rum and 1 tsp kosher salt. Add the cubed bread and stir to coat. Set aside to soak.
• Peel and cut the bananas into coins. Place in a bowl and toss with juice of 1/2 lemon to coat.
• Butter a 2-quart baking dish and place it onto a baking sheet.
• Place about 2/3 of the sliced bananas on the bottom of the baking pan. Spoon 1/2 of the soaked bread overtop. Scatter the remaining sliced bananas over, then top with remaining soaked bread.
• Bake in preheated oven for 30 minutes, then sprinkle top with 1 Tbsp white sugar. Continue baking until the pudding is puffed and golden on top, 20-30 minutes more.
• Meanwhile, make the rum caramel sauce. Melt the butter in a small saucepan, over medium heat. Add the 1/2 cup brown sugar, rum, salt and heavy cream and whisk to combine. Simmer sauce, whisking, until sauce has thickened, about 5-7 minutes. Keep warm.
• Serve the pudding warm, with some of the warm rum caramel sauce on top. Add a scoop of vanilla ice cream, if you like.

BANANAS FOSTER BREAD PUDDING

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Place pecans on a cookie sheet and lightly toast in oven until you can smell them (about 4 to 6 minutes).
• Set aside to cool, then roughly chop. Turn off oven.
• Lightly butter a deep 9 x 12 baking dish (or equivalent) and add the bread cubes in an even layer.
• In a large bowl, whisk together the eggs, milk, sugar, mashed bananas, vanilla, cinnamon, and nutmeg.
• Pour the mixture over the bread cubes. Using a rubber spatula, gently fold in the pecans and dried apricot pieces.
• Cover the dish with aluminum foil. Place the dish in the refrigerator for 30 minutes to an hour to allow the liquid to soak into the bread.
• Preheat oven to 325 F.
• Place bread pudding on a middle rack. Leave the aluminum foil to. Bake for 45 minutes.
• Remove the foil and bake for another 20 to 30 minutes until firm and a knife inserted comes out clean.
• Gather the ingredients.
• While the bread pudding is baking, heat up the butter in a large skillet over medium heat.
• When the butter begins to melt add the brown sugar, cinnamon, and quartered bananas. Saute gently, moving the bananas around, for about one minute.
• Remove the skillet from heat and add the rum and liqueur. Return the skillet to medium heat.
• When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.)
• The rum sauce should be served warm. If it cools down too much, reheat in a saucepan over low heat or in a microwave.
• Gather the ingredients.
• Whip the cream until it just begins to thicken.
• Add the vanilla and sprinkle the sugar over the cream.
• Continue to whip until soft peaks form. Use immediately or refrigerate.
• Cut into squares or scoop out the bread pudding and place serving on a plate or bowl.
• Add two pieces of cooked bananas and drizzle the rum sauce over the top.
• Add whipped cream.
• Enjoy!

BANANAS FOSTER PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
• Bake in preheated oven 90 minutes, until set.

BANANAS FOSTER PUDDING

Steps:

• For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined.
• Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses.
• Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours.
• For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately.