BANANA BREAD PUDDING
An easy Banana Bread Pudding recipe rich in banana flavor with a creamy custard center and a gorgeously golden, crusty top.
Provided by Kelly Anthony
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
- Combine the butter, milk, brown sugar, sweetened condensed milk, salt, cinnamon, and nutmeg in a saucepan over medium heat. Stir often and remove from the heat as soon as the butter has melted. Set aside to cool slightly.
- In the meantime, cut the bread into 1" cubes and set aside.
- In your largest mixing bowl, whisk the eggs until combined. Very slowly stream in the butter mixture, whisking all the while.
- Add the cubed bread to the bowl and stir until the bread is coated in the custard. Fold in about 2/3's of the bananas and transfer the mixture to the prepared dish.
- Wedge the remaining bananas into the top into the bread pudding so the tops and sides are barely peaking through. Bake for 45-50 minutes. To check for doneness, gently poke down on the center of the casserole (using the back of spoon) and watch for any runny liquid to reveal itself. If you see any liquid rising up, the dessert is not yet ready and should continue to bake a few minutes longer.
- Set aside to cool and set up completely on a wire rack for about 45 minutes. Serve and enjoy!
- Add the butter to a small saucepan over medium heat. As soon as the butter has melted, stir in the flour and whisk for about 1 minute.
- Add the milk one big splash at a time, whisking well after each addition. Once all the milk has been incorporated, add the brown sugar, cream, and salt and stir.
- Allow the mixture to simmer for about 5 minutes, or until slightly thickened, stirring occasionally. Add the vanilla and stir once more.
- Pour the sauce over the bread pudding just before serving and enjoy!
Nutrition Facts : Calories 434 kcal, Carbohydrate 64 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 550 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving
BANANA BREAD PUDDING
Rich, decadent Banana Bread Pudding is a restaurant worthy dessert that's perfect for Sunday dinner, entertaining or just a cozy treat.
Provided by Kellie
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Grease a 9x13" Casserole Dish and add the bread cubes.
- Measure ¼ Cup Evaporated milk and set aside for the caramel sauce.
- Add the remaining evaporated milk, 4 Tablespoons of melted butter, eggs, sugar, 2 teaspoons vanilla, cinnamon, nutmeg and salt to a mixing bowl or jug and mix well.
- Pour all over the bread cubes and stir to make sure it's evenly coating the bread.
- Slice 3 bananas and stir into the bread mixture. Set aside for 20 minutes to allow to soak into the bread.
- Preheat oven to 350°F.
- Place the casserole dish into the oven and bake for about 50 minutes. When you see the top start to become golden brown and the middle is not jiggly any more then the pudding is done.
- Remove from the oven and allow to cool a little.
- Add the brown sugar, remaining butter, vanilla and evaporated milk to a measuring jug and heat in the microwave in 20 second intervals, stirring inbetween until the sauce has bubbled and the sugar has dissolved.
- Serve the banana bread pudding with slices of banana on top and caramel sauce poured over.
Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 174 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
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.)
ROASTED BANANA BREAD PUDDING
Old-fashioned banana bread pudding gets a decadent upgrade with the addition of eggnog. The velvety smooth sauce and golden brown topping are a match made in heaven. You could even add a little rum to take it up another notch. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place unpeeled bananas on a foil-lined baking sheet; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350°., In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture., Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top., Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.
Nutrition Facts : Calories 231 calories, Fat 8g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
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